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Homemade Butterfinger Bark

This Homemade Butterfinger Bark is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.

Homemade Butterfinger Bark

I know this site is full of unnecessary indulgences.

I get it.

Annd I realize there is no reason whatsoever in your life that you should worry about making Homemade Butterfinger bars.

But sometimes I let Pinterest talk me into doing stuff.

Because everyone on Pinterest is rich and pretty and wears amazing clothes and has really super clean and stylish homes, that are organized amazingly well.

And apparently I am influenced by all things superficial.

So, yeah.

I saw on Pinterest people making Homemade Butterfingers.  And since I also want to be rich and pretty and stylish with good hair, I decided to make Homemade Butterfingers too.

That’s how it works, right?

And what’s completely crazy, is besides living in perfect lighting and having unlimited money, the people of Pinterest are scientists too.

Because these Homemade Butterfingers are made from candy corn.


So I decided to give it a try.

And it’s possible that whilst I was eating my Homemade Butterfinger, I MAY have clicked my heels together 3 times, thinking that I would open my eyes to a hazy, grey and white house, with perfect throw pillows and inspirational chalkboard writing on the walls.


I didn’t.

BUT I did enjoy my Homemade Butterfinger.  So, I call it a success.

And since I don’t have patience to dip candy bars and make them look Pinterest-pretty I decided to make Homemade Butterfinger Bark.

More rustic…less perfect…more me.

Homemade butterfinger bark in a jar

Now I know you are going to ask..does it TASTE like Butterfinger?

Well, yes and no.

I did a side-by-side taste test comparison…in the name of research…and here are my findings:

Butterfinger is more for texture, Butterfinger wins.

BUT for taste, Homemade Butterfinger Bark wins.  And really, isn’t taste the most important?

My husband really liked it, Butterfinger or not…it’s just really good.

Maybe next time I will stir in some crushed corn flakes and try to duplicate the texture…we’ll see.

How to Make Homemade Butterfinger Bark

Start with some melting chocolate. You could use Almond Bark, high quality chocolate, whatever you want…

Chocolate melting wafers in a glass bowlMelt half of it and spread on a foil lined baking sheet…

Chill it for a few minutes to set.

Melted chocolate spread on a sheet panThen grab some candy corn…I used 5 cups.

Candy corn in a bowlI melted it in the microwave.

It stays pretty thick…

Orange melted candy corn in a bowl

Then have your peanut butter ready to go…the cooler the melted candy corn gets, the harder it is to stir.  Just ask my biceps.

Peanut butter in a measuring cup

Stir those guys together…

Peanut butter and melted candy corn being mixed together in a bowlThen spread it on the chilled chocolate.

Homemade butterfinger filling being spread over chocolate layer on a sheet pan

Then chill that for about 20 minutes or so.

Homemade butterfinger filling spread over chocolate on a sheet panThen melt the other half of the chocolate and spread that on top…

Chocolate being spread over homemade butterfinger filling in a sheet panEasy.

A sheet pan of chocolate butterfinger bark

Chill that and then cut it into pieces…

A pan of butterfinger bark cut into triangular pieces

That’s it!

Take that Pinterest.

Pieces of homemade butterfinger bark spilling out of a jar

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Image of Homemade Butterfinger Bark

Homemade Butterfinger Bark

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  • Author: Shelly
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 33 minutes
  • Yield: About 10 servings 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This Homemade Butterfinger Bark is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.


  • 5 cups candy corn
  • 1 1/2 cups peanut butter
  • 20 oz chocolate for melting, divided in half


  1. Line a large baking sheet with aluminum foil.
  2. Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
  3. Spread the melted chocolate on the foil lined baking sheet, approximately 11″x15″. DOn’t worry too much about the exact measurements, you just want it to be a thin layer.
  4. Place baking sheet in fridge to chill quickly, about 10 minutes.
  5. In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.
  6. Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
  7. Spread it on top of chilled chocolate.
  8. Place this back in the fridge for another 20 minutes, until chilled.
  9. Melt the remaining chocolate and spread it on top of the peanut butter layer.
  10. Chill again at least 20 minutes.
  11. Cut into triangle shaped pieces.



  • Serving Size:
  • Calories: 670
  • Sugar: 59 g
  • Sodium: 182.5 mg
  • Fat: 37.4 g
  • Carbohydrates: 80.2 g
  • Protein: 13.3 g
  • Cholesterol: 0.8 mg

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115 comments on “Homemade Butterfinger Bark”

  1. I found another site where they used Cheese-Its to add crunch. Tried it and it was great! There’s absolutely no cheese flavor, but it does add crunch. Just crush some up a bit…not too much. You don’t want powder! Add it and stir really quickly because it will cool down the mixture quite fast.

  2. I absolutely love this recipe! I just need to ask because I have been very conscious lately, by any means do you know the calorie amount in one? Also, how many triangles were you able to cut out from the amount you made?
    Thanks! 🙂

  3. MyThy as in "Mighty"

    I made this yesterday and it was easy but make sure your peanut butter is warm and ready to go as it solidifies fast. I added crushed graham crackers and corn flakes for a crunch since everything recipe I read says this is more chewy than flaky butterfingers.

    Also, make a thin layer of chocolate. I used semi-sweet melting chocolates and the bottom layer was thin but my top was thicker. So when I cut it, some did not stick b/c of the thickness.

    The ER loved it! Gave us the extra ooph to get thru the night shift! Thanks Shelly for another great recipe (adaptation)!

  4. I am going to make batches of this for holiday gifts. I am going to use fresh ground peanut butter, though. The texture is a little more coarse that jarred smooth PB, but not as chunky as the crunchy PB. Wish me luck!

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