These homemade butterfinger bars are fun to make and a great way to engage kids in the kitchen!

Candy corn and peanut butter are the secret ingredients and they’re topped with a chocolate coating. Crazy easy and so tasty!

Butterfinger candy is a decadent sweet treat that is sure to be devoured!

close up of homemade butterfinger cut in half

What are Butterfingers?

  • Butterfingers are a chocolate coated candy bar originally made in the 1920’s! But this 100-year-old copycat recipe can be made at home with just three ingredients and a couple of steps!
  • Shape the bars into bite-size or full-size candy bar shapes! Pop one or two in your mouth or crush up the pieces and make butterfinger ice cream!
  • With just three ingredients, homemade butterfingers are super quick and easy to make, and can be stored in the freezer for last-minute chewy treats on the go!
ingredients to make homemade butterfinger including chocolate chips, candy corn, and peanut butter

Homemade Butterfinger Ingredients

Candy Corn: Easy to find year-round, candy corn is the perfect ‘nougat’ for candy recipes because it’s easy to meld and cool into any shape and its mild flavor works perfectly with chocolate or other candy melt dippers.

Peanut Butter: 100% Natural peanut butter won’t work in this recipe since it is too ‘wet.’ Creamy or crunchy peanut butter is perfect and it doesn’t even need to be a name brand! Use cashew butter for peanut-free bars!

Chocolate: Regular or mini chocolate chips, white, butterscotch, or peanut butter chips will add a fun new twist to homemade butterfinger bars! Even sugar-free, lower calories chocolate chips will melt perfectly. Short on time? Dip butterfinger candy pieces into chocolate Magic Shell!

Variations: Dip candies in toasted coconut, chopped nuts, or even crushed granola. Also great with crushed Nilla Wafers, Oreos, or Nutter Butter cookies.

How to Make Butterfinger Bars

  1. Melt candy corn in the microwave and add peanut butter (as per the recipe below).
  2. Spread the candy mixture in a baking pan and refrigerate.
  3. Cut candy into 18 pieces and dip in melted chocolate.
  4. Place the candies on a baking pan and refrigerate until the chocolate is set.

Tips For Success

  • Be sure to line the pan with parchment paper. Even spray with pan release to ensure the bars come out of the pan easily.
  • Microwave in short bursts rather than trying to heat it all at once. Start with 30-second intervals, stirring between each interval. This will help prevent overheating and burning.
  • Cool bars so they set properly by placing them in the refrigerator for at least an hour. This step will help achieve the desired texture and crunch.

How To Store Butterfingers

Keep butterfinger candy bars in a covered container in the refrigerator for up to two weeks or at room temperature for about 5 days. Freeze individually wrapped candies up to a month in a zippered bag.

pieces of homemade butterfinger on a serving plate

More Fun Hand Held Treats!

Have you tried this homemade butterfinger bars recipe? Leave a comment and rating below!

close up of homemade butterfinger cut in half
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Homemade Butterfingers

Make sweet and decadent homemade butterfinger bars with just 3 simple ingredients!
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 18 bars
Author Holly


Mixing Bowls
Glass Bowl , or other microwave safe bowl


  • 2 cups candy corn
  • 1 ½ cup creamy peanut butter* Don't use natural peanut butter
  • 12 ounces semi-sweet chocolate chips


  • Line an 8×8 inch baking pan with parchment paper.
  • In a large microwave-safe bowl, melt the candy corn by microwaving in 30-second increments. Stir and repeat until completely melted.
  • Add peanut butter to the melted candy corn and mix until well combined. Spread the mixture evenly in the prepared baking pan. Refrigerate for 1 hour.
  • Once chilled, lift the butterfinger from the pan and cut it into 18 pieces.
  • In a shallow bowl, melt the chocolate chips by microwaving and stirring in 30-second increments.
  • Use forks to dip each butterfinger piece into the melted chocolate, ensuring all sides are coated. Tap the fork on the side of the bowl to shake off any excess chocolate. Place the coated butterfinger on a parchment-lined pan.
  • Refrigerate the butterfingers until the chocolate is set.


  • *This recipe won’t work with natural 100% peanut butter. 
  • Refrigerate butterfinger candy in a covered container for up to two weeks, or at room temperature for about 5 days.
  • Place individually wrapped candy in a zippered bag to freeze for up to a month.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1bar | Calories: 309kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 228mg | Fiber: 3g | Sugar: 25g | Vitamin A: 9IU | Calcium: 22mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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homemade butterfinger cut in half to show the middle with writing

homemade butterfinger pieces on a serving plate with writing
ingredients for homemade butterfinger in bowls and a stack of homemade butterfinger with writing


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  1. Candy corn is available year round at grocery stores & sometimes K-mart, etc. While the Halloween display is gone, there are still bags of candy corn in the regular candy aisle.

  2. Neat recipe, but you can’t get candy corn this time of year. I will have to try to remember to hold some over from Halloween- doubt I will. Too bad there are not alternatives to this.