Birthday Butterfingers

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April 11, 2013 by caitlinvaclark

Yet another thing that differs here in London, though not necessarily in a bad way, is the candy. They have Crunchies; we have Snickers; they have Flake Bars; we have Nestle Crunch Bars. We both have Kit Kats & Twix interestingly enough. But you get the picture. Long story short, I guarantee you can get your sugar fix in either country.

But every once in a while, you might have a hankering for something specific, in this case, Butterfingers. These flaky buttery bars happen to be my all time favorite treat, the one I would dig through my Halloween basket in hopes of finding. So last fall, the craving hit, but alas, I was not going to find this snack in the local check out isle. Then I found a pinterest picture of “homemade” butterfingers, made with candy corn, peanut butter, and chocolate. That’s it!? I was skeptical but curious.

Next issue- getting candy corn in the UK. It would appear they don’t love pure corn syrup as much as we do… But lucky for me, this craving hit back in early October during the height of US candy corn season, and I had a friend visiting who was willing to come with a suitcase-full. So I attempted this wacky recipe and low and behold- it actually worked! Really well at that!!

Homemade Butterfingers: A Broad Cooking

They are making a reappearance because… Today is my husband’s birthday! And Chris requested these in lieu of cupcakes to bring in to the office for his birthday treat today. He also requested Tiramisu as his birthday “cake” this year, an adventure I’m tackling this afternoon. So my kitchen has been bursting with sweet treats this week! More on how that turns out tomorrow. For now let’s get down to this wacky recipe.

Birthday Butterfingers: A Broad Cooking

You start by melting (again, I was skeptical too) the candy corn in the microwave. Definitely use a glass bowl and be warned that a bit of it will stick to the sides and need a good soak before cleaning.


Microwave in 15 second increments, stirring each time, until soft and smooth.


Once the candy has melted, add the peanut butter. A lot of ex-pats here in London say that the one thing they miss above all else is American brand peanut butter. But for these magical bars of buttery goodness, I actually think the British peanut butter is better. It has less sugar and the creamy version is a bit grainier, giving more texture to the candy.


Once everything is mixed, you want to spread out the candy in a dish lined with wax paper. Can you sort of see where this looks like Butterfingers? We’re getting somewhere, right?


After they have set completely, slice into mini bars.


Then dip into melted chocolate, sprinkle with your favorite sprinkles if they are for someone’s birthday, and let set.


They might even be better than the real thing!!

Birthday Sprinkled Butterfingers: A Broad Cooking

Homemade Butterfinger Bites

Makes 21 mini bars

12 oz. candy corn

12 oz. reduced sugar peanut butter

4 oz. dark chocolate chunks or chips

4 oz. milk chocolate chunks or chips

In a glass bowl, melt the candy corn in a microwave. Start by heating for 30 seconds, then stir. Continue to heat in 15 second increments, stirring each time, until smooth. Stir in the peanut butter until well combined.

Spread out onto a 9″x7″ pan lined with wax paper. Allow to cool and set completely.

Slice into 21 pieces.

Melt the chocolate together in a small bowl. Dip the butterfinger pieces into the chocolate. Coat evenly and place onto a fresh sheet of wax paper to dry.


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