Why wait for Easter to enjoy Butterfinger Eggs?
DIY these homemade Butterfinger eggs using just three simple ingredients. So easy, even the kids will want to make their own. Peanut butter and candy corn make the creamy center of the eggs and then they are coated in melted chocolate. Small or large, plain, or decorated, homemade Butterfinger eggs are a treat all year round.
Homemade Butterfinger Eggs
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Best Butterfinger Recipe
- What makes this recipe so great is that it only has 3 ingredients, it’s affordable and super easy to put together!
- Shape into eggs, bars, or cut into squares before freezing and dipping into the chocolate.
- Make Butterfinger eggs as an afterschool treat, a party activity, or decorate them for upcoming holidays! Save an egg carton for a fun, festive presentation.
- Try these other fun Spring-themed desserts, too: Sheep Cupcakes recipe, Vanilla Fudge Recipe, Millionaire Shortbread, and a fun, fruity punch like Sparkling Berry Lemonade.
Ingredients & Variations
BASE Candy corn and peanut butter are melted together and then molded into shape. Creamy or crunchy peanut butter works for this recipe. Even though candy corn seems like it might be seasonal, it’s usually found in the candy section of any supermarket or drugstore.
COATING Milk chocolate chips are preferable over semi-sweet so as not to overpower the Butterfinger flavor. White chocolate chips will also work.
TOPPINGS Before the chocolate has been set, top Butterfinger eggs with colorful sprinkles, coconut, crushed cookies, or peppermint candies. Make a new treat every time.
How to Make Homemade Butterfingers
Homemade butterfingers will be a hit every time!
- Melt candy corn and peanut butter.
- Shape into logs, bars, or eggs and freeze (per recipe below).
- Melt chocolate in the microwave and dip each frozen Butterfinger egg.
- Freeze again.
When ready bring out of the freezer and enjoy, or sneak one or two straight from the freezer, we won’t tell!
Tips & Tricks
If the Butterfinger eggs start sticking to your hands, lightly flour them and keep shaping them. Always be sure the bowl and spoon used to melt the chocolate are completely dry or else the chocolate will ‘seize’ up.
Keep Butterfinger eggs in an airtight container at room temperature or in the refrigerator. Freeze them in zippered bags for up to 4 weeks.
More Fun Easter Ideas
- Fun ideas for Easter baskets without candy – a fun twist to Easter
- DIY: Color your Easter eggs with whipped cream! – love these eggs!
- Rainbow Cupcakes – a colorful dessert
- Jellybean Flower Cupcake – happy cupcakes
- 2 cups candy corn
- 1 ½ cup creamy peanut butter* Don't use natural peanut butter
- 12 ounces semi-sweet chocolate chips
- Lime an 8x8 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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