Ingredients for Butterfinger Candy
- 1 (14-ounce) bag candy corn
- Creamy Peanut Butter
- Chocolate Almond Bark
- Candy Coating
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Butterfinger Candy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Butterfinger Candy
- Line a 9x13 inch baking pan with Reynolds Quick Release foil, allowing the foil to extend over the sides for easy lifting.
- In a microwave-safe bowl, microwave 1 (14-ounce) bag of candy corn on HIGH for 1 minute.
- Stir the candy corn and continue microwaving in 15-second intervals, stirring after each interval, until completely melted and smooth.
- Stir in 1 (18-ounce) jar of creamy peanut butter until thoroughly combined.
- Pour the mixture into the prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until completely firm.
- Once firm, lift the candy out of the pan using the foil as handles.
- Cut into squares.
- Melt 12 ounces of almond bark according to package directions.
- Dip each candy square into the melted almond bark, allowing excess to drip off.
- Place the dipped squares on wax paper to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
16g
Carbs
2g