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.
Seriously.
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.
Well.
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.
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.
How to Make Homemade Butterfinger Bark
Start with some melting chocolate. You could use Almond Bark, high quality chocolate, whatever you want…
Melt half of it and spread on a foil lined baking sheet…
Chill it for a few minutes to set.
Then grab some candy corn…I used 5 cups.
I melted it in the microwave.
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 spread it on the chilled chocolate.
Then chill that for about 20 minutes or so.
Then melt the other half of the chocolate and spread that on top…
Easy.
Chill that and then cut it into pieces…
That’s it!
Take that Pinterest.
Homemade Butterfinger Bark
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This Homemade Butterfinger Bark is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.
Ingredients
- 5 cups candy corn
- 1 1/2 cups peanut butter
- 20 oz chocolate for melting, divided in half
Instructions
- 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.
Notes
adapted from Confessions of a Cookbook Queen
Nutrition
- 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
Not sure if anyone mentioned this but you could try corn syrup for a crunchier version.
I may or may not have bought a bag of clearance candy corn just so I can try this recipe. ahem.
I just made it, well in the process, and was wondering if the mixed candy corn is supposed to be cooled before spreading it on top of the chocolate chilled layer? I spread it on after mixing and it melted the chocolate layer 🙁 I haven’t finished so maybe it doesn’t matter, just wondering what you did!
It totally doesn’t matter!! Mine melted a little too 🙂
Thanks for writing back. New question, how did you cut it? Did you let it sit out a while or use a special knife? Mine is super hard and the chocolate top is coming right off. Did I do something wrong?
My chocolate didn’t come off.. I cut it while it was set but room temperature. But I has another commenter say that her chocolate did the same thing which makes me think it might be the type of chocolate you used…
just came across this recipe on… wait for it – Pinterest.
Any thoughts on what could be substituted for candy corn when it’s not readily available? Can’t think of another product that has a similar taste or texture.
thanx…
Home made candy corn! http://www.seriouseats.com/recipes/2009/10/how-to-make-homemade-candy-corn-halloween-recipe.html
have you ever had sponge toffee? (or a crunchy bar from the UK?) baking soda is added once the simple syrup reaches a certain temp, which gives it an airy, honeycomb-like, crunchy texture. I wonder if you added baking soda to the melted candy corn if it would do anything?
I loved butterfingers as a child. They were one of my favorite candies! I’ll have to make some of these! I’ll be getting a ton of candy corn on sale this weekend haha. Gotta find something to do with it all
That must be so tasty gauging from how it looks. I will try making it sometime.
looks so much easier and prettier than the bars! you’ve convinced me! i just made pumpkin brownies using a box and a can and thought i would check to see if anyone else was doing it and whadya know, i found you! so thankful i did as methinks you know my sweet tooth quite well. thank you for your recipes and your sharing, yer swell!!
I’m going to be thinking about this all day. I wonder if I can get candy corn on clearance yet?
So since last year we have found out that my son is allergic to peanuts and it makes me sad that I cna’t make these again. And making them into bark?1 Yes.