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Candy Corn Butterfingers (video)

Super easy, 3 ingredients, copycat butterfingers! Made with candy corn!
4.7 from 20 votes
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Course: All Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24
Calories: 250kcal


  • 18 ounce bag candy corn (about 3 cups)
  • 1 ½ cups creamy peanut butter (don’t use natural peanut butter)
  • 12 ounces milk chocolate preferably chocolate almond bark or candy melts, see notes if using chocolate chips


  • Line a 9x9 or a 8x8 baking pan with parchment paper or foil and spray with cooking spray. You can use a different size pan, it will just change the thickness of your butterfingers.
  • Place your candy corn in a microwave safe bowl, and microwave in 20 second increments, stirring in between. Keep doing this until the candy corn is completely melted and smooth. Mine usually takes a total of 2 minutes.
  • Add your peanut butter into the melted candy corn and microwave for 20-30 seconds. Stir the peanut butter and candy corn together until completely smooth. Take your mixture and press it into your lined pan. Press it into an even smooth even layer across your pan.
  • Chill your butterfingers until they are no longer hot. Cut them into 1x2 inch rectangles.They are easiest to cut if they are not frozen. Once cut, chill in the freezer for 1 hour.
  • Melt your milk chocolate in 20 second increments in the microwave until smooth.  Take your butterfingers and coat them in milk chocolate and place on a sheet of parchment paper or on a cooling rack.  Chill until solid. I like mine best straight out of the freezer!



You can use chocolate chips, chocolate chips aren’t designed to melt as easily, add a teaspoon of butter or coconut oil and melt slowly in increments in the microwave, stirring in between. 


Serving: 1g | Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 90mg | Fiber: 1g | Sugar: 27g
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