Homemade Butterfingers {Mad Scientist Baker}

Homemade Butterfinger Chocolates from @katrinaskitchen

So when I posted my Cake Batter Ice Cream Bread I was called some things:

Awesome
Cool
Creative
Weird
Genius
Mad Scientist-ish {my favorite}

That was in a real email from a real reader. First of all, I love that she called me a mad scientist. Secondly, I loved her for adding -ish to the end of Mad Scientist to make an adjective used to describe me. I am neither confirming nor denying these accusations, however this recipe may just push me over the edge in your mind.

I can’t remember when I actually heard about this uber-cool thing you could do with candy corn to make it taste good better. Sometimes I see an idea and tuck it away like this summer when this recipe came across my Pinterest boards. I pinned then forgot about it- because really what happens to the gobs and gobs of leftover candy corn on November 1st? Am I the only person who looks for candy corn in November to make turkey cookies? Because it is impossible to find candy corn after October 31st. Go ahead; try it. I’m going to ignore that little thought that the stuff is just packed away for a year and returned to the store shelves 300 days later.

Homemade Butterfinger Chocolates from @katrinaskitchen

My Thanksgiving turkey cookies came very close to not being made last year and I think I died a little inside when I paid $1.99 for a teeny tiny pack of candy corn the day before the festivities. But how could I look my husband in the eye on Thanksgiving morning knowing that I would not be bringing candy corn-feathered cookies to the table? I digress.

Anyway in order to be prepared this year I think I have bought a bag of candy corn on every trip to the store for the past few weeks. As I stared at the pounds and pounds of candy corn that I have hoarded those mad scientist-ish thoughts came my way. I dumped a half-eaten bag of candy corn into a bowl and threw it in the microwave along with every last drop of peanut butter we had. This is what happened. And it was amazing. And since we are into making up words I Halloween-ified some of them with black colored chocolate and edible eyes, but I made some traditional ones for you too.

Homemade Butterfinger Chocolates from @katrinaskitchen

My method was a little bit different from the original which calls for 16oz of candy corn and 16 oz of peanut butter. Since making these I found that Kristan from Confessions of a Cookbook Queen made them too. And yeah hers are adorable so check them out.

Homemade Butterfingers

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Homemade Butterfingers candies using peanut butter and melted candy corn

Ingredients:

  • 3 cups candy corn
  • 1 cup peanut butter
  • Chocolate for dipping

Directions:

  1. Melt candy corn in the microwave for about 60 seconds. Check and stir returning to microwave for 15 second intervals until completely melted.
  2. Add peanut butter and combine. Return to microwave if necessary to incorporate until creamy.
  3. Pour into a greased 8x8 pan (or whatever pan you like to get the thickness you desire) and let cool about an hour.
  4. Cut candy into desired shape and cover in melted chocolate.

Notes:

  1. I used a circle cutter and black chocolate for some of the candies. To make traditional butterfingers cut into rectangles and cover in milk chocolate.
  2. I made the pops by cutting the circles then returning them to the microwave for about 10 seconds to soften the candy enough to insert the stick. Dip the tip of your lollipop stick in chocolate first before inserting onto the candy and let it harden up for about 15 minutes before continuing to cover the whole pop in chocolate.
  3. If your candy gets too hard to cut just return to the microwave for a few seconds.
  4. I would describe the texture of these as firm and chewy. So while it doesn't have the crisp of a classic Butterfinger the taste is still spot on. It's scary how close the taste is!