Introduction

This crispy homemade Butterfinger recipe recreates the classic candy bar with a rich peanut butter center and a smooth chocolate coating. It’s a fun and rewarding treat to make at home, perfect for sharing or savoring on your own.

Two chocolate-covered bars are on a light wooden board, one cut in half showing three textured layers inside: a golden, crunchy center, a thin caramel layer, and a smooth dark brown chocolate coating around. In the background, many similar bars are piled on a white plate with a blue patterned rim. The setting is on a white marbled texture with some colorful patterns blurred out behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup corn flakes cereal (lightly crushed)
8 oz peanut butter (I use Smucker’s Natural)
2 teaspoons cocoa powder (sifted)
2 teaspoons dry milk powder
8 oz candy corn
2 oz water
2 teaspoons molasses (I use Grandma’s)
8 oz milk chocolate chips (I use Ghirardelli)
8 oz 60% bittersweet chocolate chips (I use Ghirardelli)
1.6 oz refined coconut oil

Instructions

Step 1: Spread the crushed corn flakes out in the center of a half-sheet-sized Silpat and set aside near the stove.
Step 2: In a small bowl, mix together the peanut butter, sifted cocoa powder, and dry milk powder. Set this mixture aside near the stove as well.
Step 3: Place the candy corn and water in a medium saucepan and melt over medium-low heat. Smash the candies down with a heat-resistant spatula until smooth.
Step 4: Increase the heat to medium or medium-high and bring the mixture to a boil. Cook until the temperature reaches 290°F.
Step 5: Add the molasses, swirl the pan to distribute, and continue cooking until the candy reaches 305°F.
Step 6: Immediately remove the pan from heat and stir in the peanut butter mixture as completely as possible.
Step 7: Scrape the candy mixture onto the corn flakes on the Silpat. Fold and press the candy and corn flakes together using the Silpat (and oven glove if needed) to create layers, folding and pressing several times.
Step 8: After a couple of minutes when the candy firms up, use a rolling pin directly on the candy to roll it out to about 1/4 inch thickness. Fold it in thirds like puff pastry and repeat rolling and folding until firm but still pliable.
Step 9: Roll the candy one last time to about 1/3 inch thickness. Use a metal pizza cutter or bench knife to score halfway through the candy into squares or bar shapes as you prefer.
Step 10: Let the candy cool completely, then break apart along the score marks.
Step 11: To dip in chocolate, melt the milk and bittersweet chocolate chips with the coconut oil in a microwave-safe bowl on medium power in 30-second bursts, stirring until smooth.
Step 12: Line a half sheet pan or two with Silpat nearby. Brush off any candy crumbs from the centers.
Step 13: Dip 5-6 candy centers into the melted chocolate using a fork, tap off excess chocolate, and place right-side up on Silpat to cool. This can take a couple of hours.
Step 14: For extra chocolate, reheat and double dip the candies. Allow to cool again. Optionally, drizzle additional melted chocolate over the top for decoration.
Step 15: Store the candies uncovered in a dry place to set and cool for several hours or overnight.
Step 16: Package as you like—cello bags, candy boxes, or a plate. Share or keep them all to yourself!

Tips & Variations

Use natural peanut butter without added sugar for a cleaner flavor. Adjust sweetness with the molasses if desired.
Feel free to experiment with different types of chocolate, such as dark or white chocolate, for the coating.
Keep the candy pliable but not too hard while folding and rolling to ensure easy scoring and cutting.
Double dipping the candy gives a thicker chocolate shell for a richer taste and better texture.

Storage

Store these Butterfinger candies uncovered in a dry place at room temperature for best crunch, ideally for up to one to two weeks depending on humidity. Avoid refrigeration, which can cause them to lose crispness. If stored in a sealed container, condensation may soften the candy. To re-harden, just let them sit at room temperature until firm again.

How to Serve

A close-up view of a pile of rectangular chocolate-covered treats stacked on a white plate with a textured rim. The front shows two pieces cut in half, revealing a crumbly light brown center inside a smooth dark brown chocolate coating. The chocolate coating on the other pieces has a slight shine with some lines of drizzle on top. The plate rests on a white marbled surface with a colorful, blurred fall-themed background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cereal instead of corn flakes?

Corn flakes give a light crunch and mild flavor, but you can try crushed Rice Krispies or similar cereals for a different texture. Avoid overly sweet or flavored cereals which may alter the taste.

Why do I need to use a candy thermometer?

Precise temperature control is key to achieving the proper candy consistency. The thermometer ensures the mixture reaches hard crack stage (around 305°F) so the candy sets with the right crunch and doesn’t become too soft or burnt.