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.
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.
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.
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 crunchy..so 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.
Start with some melting chocolate. You could use Almond Bark, high quality chocolate, whatever you want…
Chill it for a few minutes to set.
It stays pretty thick…
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.
Stir those guys together…
Then chill that for about 20 minutes or so.
Chill that and then cut it into pieces…
Take that Pinterest.
- 5 cups candy corn
- 1 1/2 cups peanut butter
- 20 oz chocolate for melting, divided in half
- Line a large baking sheet with aluminum foil.
- Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
- 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.
- Place baking sheet in fridge to chill quickly, about 10 minutes.
- 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.
- Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
- Spread it on top of chilled chocolate.
- Place this back in the fridge for another 20 minutes, until chilled.
- Melt the remaining chocolate and spread it on top of the peanut butter layer.
- Chill again at least 20 minutes.
- Cut into triangle shaped pieces.
adapted from Confessions of a Cookbook Queen