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Crispy Homemade Butterfinger Recipe

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★★★★★

4.5 from 73 reviews

This Crispy Homemade Butterfinger recipe recreates the classic candy bar with a delightful crunch and rich peanut butter and chocolate flavors. Combining crispy corn flakes with a smooth peanut butter center, coated in double layers of milk and bittersweet chocolate, this treat is perfect for candy lovers who want a homemade twist on a nostalgic favorite.

Ingredients

Scale

Centers

  • 1/2 cup corn flakes cereal (lightly crushed)
  • 8 oz peanut butter (Smucker’s Natural recommended)
  • 2 teaspoons cocoa powder (sifted)
  • 2 teaspoons dry milk powder
  • 8 oz candy corn
  • 2 oz water
  • 2 teaspoons molasses (Grandma’s recommended)

Chocolate Coating

  • 8 oz milk chocolate chips (Ghirardelli recommended)
  • 8 oz 60% bittersweet chocolate chips (Ghirardelli recommended)
  • 1.6 oz refined coconut oil

Instructions

  1. Prepare Corn Flakes Base: Spread the lightly crushed corn flakes out in the center of a half-sheet-sized Silpat and set aside near the stove for easy access.
  2. Mix Peanut Butter Filling: In a small bowl, mix together peanut butter, sifted cocoa powder, and dry milk powder until well combined. Set aside near the stove.
  3. Melt Candy Corn: In a medium saucepan, combine candy corn and water. Melt over medium-low heat, using a heat-resistant spatula to smash the candies down and stir until the mixture is smooth.
  4. Boil Candy Mixture: Increase heat to medium/medium-high, bring the mixture to a boil, and continue cooking until it reaches 290°F on a candy thermometer.
  5. Add Molasses and Cook Further: Stir in molasses by swirling the pan. Continue cooking the candy until it reaches 305°F, the hard crack stage.
  6. Combine Peanut Butter Mixture: Immediately remove pan from heat and add the peanut butter mixture to the hot candy. Stir quickly and thoroughly to incorporate the ingredients.
  7. Mix Candy with Corn Flakes: Scrape the peanut butter candy onto the corn flakes spread on the Silpat. Using the Silpat and possibly an oven glove for heat protection, fold the candy together with the corn flakes to create layered texture. Fold and press multiple times with the Silpat to evenly combine.
  8. Roll and Fold Candy: Once the candy firms up slightly (within a couple of minutes), use a rolling pin to roll it out to about 1/4 inch thickness. Fold it into thirds like puff pastry and continue rolling and folding until the candy is stiff but still pliable enough to score without breaking.
  9. Final Rolling and Scoring: Roll the candy to approximately 1/3 inch thickness. Use a metal pizza cutter or bench knife to score the candy halfway to three quarters of the way through, creating either small squares or traditional bar shapes.
  10. Cool and Break Candy: Allow the candy to cool completely, then break along the scored lines into separate pieces to prepare for dipping.
  11. Melt Chocolate for Dipping: In a microwave-safe bowl, melt the milk chocolate chips, bittersweet chocolate chips, and refined coconut oil on medium power in 30-second bursts, stirring thoroughly between each until chocolate is fully melted and smooth.
  12. Prepare Dipping Station: Line one or two half-sheet pans with Silpat mats for placing dipped candy pieces.
  13. Brush off Candy Crumbs: Remove any loose crumbs from the candy centers to ensure smooth chocolate coating.
  14. Dip Candy Pieces: Using a candy fork or regular fork, dip 5-6 candy pieces at a time into the melted chocolate, flipping to coat completely. Lift each piece and tap against the bowl rim to remove excess chocolate, ensuring the candy is right-side up. Place dipped pieces on the Silpat-lined pan to cool.
  15. Double Dip (Optional): For extra chocolate coverage, reheat the chocolate and dip the candies a second time. Allow them to cool completely. Optionally, drizzle additional melted chocolate over the tops for a decorative finish.
  16. Set and Store: Store the dipped Butterfingers uncovered in a dry place to cool and set for several hours or overnight. Ideal locations include inside the microwave or oven if turned off – safe from pets or kids but easy for you to access.
  17. Package and Serve: Package the candies in cello bags, candy boxes, or simply place them on a plate. Enjoy sharing them or keep them all to yourself – no judgment.
  18. Enjoy Crispy Candy Bars: These homemade Butterfingers will retain their crunchy texture for at least one to two weeks, depending on ambient humidity, though they usually disappear much sooner!

Notes

  • Use a candy thermometer for accurate temperature control when cooking candy mixtures.
  • Handle hot candy carefully to avoid burns, especially when mixing in peanut butter.
  • Use Silpat mats or parchment paper to prevent sticking during rolling and dipping.
  • Refined coconut oil helps create a smooth, glossy chocolate coating by thinning the chocolate slightly.
  • Double dipping enhances chocolate coverage but is optional depending on your preference.
  • Store candy in a dry, cool place to maintain crispiness; avoid humidity.
  • Rolling and folding candy is critical for layering texture similar to commercial Butterfinger bars.
  • The candy is firm but pliable during the folding phase; avoid letting it get too hard or it won’t score properly.

Keywords: Butterfinger, homemade candy bar, peanut butter candy, crispy candy, chocolate coated candy, candy corn recipe

Find it online: https://chefmilacook.com/crispy-homemade-butterfinger-recipe/