With Sweet Dreams and Even Sweeter Days

Thursday, September 15, 2011

3 Ingredient Homemade Butterfingers


I look at a lot of recipes.  Somehow this practice has snuck its way into my everyday life.

From the pile of cookbooks sitting next to my bed I peruse some nights before falling asleep, to the countless more lined up in my laundry room downstairs, to the food blogs I follow if not every day than close to it.

So it has been very rare lately that I see something that shocks me, or even surprises me.  I absolutely love baking, but with a pretty packed schedule I'm lucky if I see something that inspires me enough to make it at some point during that week, let alone that day, let alone right that instant.

The other day while taking 5 minutes to flip through some food blogs before I went out to lunch, I stumbled across these.  

I was stopped... literally in my tracks.

I was also hesitant, the idea almost seemed ludicrous.  Mix melted candy corn and peanut butter, then dip the pieces in chocolate, and these creations are supposed to be exact replicas of my beloved butterfinger candies?


However the pictures I saw looked exactly like butterfingers, and I knew that if these were a success that they had the potential to be some of the greatest things I have ever made, not only due to ease of directions but also due to the end result.

When I took these out of the freezer and got ready to dip them in chocolate I literally was dying to see how they were.  After dipping them and another 10 minutes of torture while they were in the freezer for a second time, I finally grabbed one out and took a bite.

For someone that writes a food blog, I wish I had the words to adequately describe these.  It's kind of my job right?

But I don't.

These are some of the best things (if not the best thing) I have ever made in the 2+ years of this baking marathon.


If you ever make something off of this blog, make these.  You will literally be blown away.

They are pretty much exact replicas of the butterfinger bars we all love so much.  Flavor wise, texture wise, everything.  And they were some of the easiest things to crank out ever.

I stood in my kitchen with this candy bar in my mouth, dumbfounded, thinking "How did this happen?".  I still don't have the answer to that.  All these years the secret to perfect homemade butterfingers was sitting right in front of me every Halloween season, and I never knew.

But let me tell you, I am so glad I know now.

I won't admit the number of these I ate in my kitchen that day, but I will admit that I gave the rest of the batch away just to get them away from me.  These defy willpower, at least in my book apparently.

So this fall, while candy corn is cheap and plentiful, grab a bag and make these.

I'm not sure the next time I'll find a recipe so astonishing again, so take my word for it.  You will not be disappointed.

As for me, I already have a second batch in the plans for this weekend.

I have a feeling these are going to be in my life for a long time.

You're welcome.


3 Ingredient Homemade Butterfingers
Servings: 20-30 mini bars

Ingredients:
-16 oz candy corn
- 16 oz creamy peanut butter
- 2-3 cups milk or dark chocolate (I used dark)

Directions:
Line an 8x8 or 9x9 inch pan with wax paper.  Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds, until smooth.  Stir in the peanut butter until equally distributed and smooth.  Pour into prepared pan and smooth.  Place in the freezer for 10-20 minutes until firm.  In the meantime line a large baking sheet with wax paper.  Take the bars out of the pan and cut into mini butterfinger size bars (I just eyeballed it - you can too!).  Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds until smooth.  Using a fork dip each butterfinger into the chocolate, turning to cover completely.  Take out of chocolate with fork and tap lightly on the side of the bowl for excess chocolate to fall off.  Place on wax paper lined baking sheet.  Continue with butterfingers until all are dipped.  (If at any point your chocolate becomes too hard to dip, simply return to the microwave and heat for another 10-15 seconds and stir.  Do this throughout the process as needed.)  When all bars have been dipped, place them in the freezer for an additional 5-10 minutes.  Enjoy.

Recipe adapted from: Ruf Love


7 comments:

  1. 3 ingredients is something that I might be able to handle. This look so good!

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  2. http://www.cdkitchen.com/recipes/recs/356/1_Minute_Chocolate_Frosting59883.shtml

    I may add some ingredients and use this choco recipe.

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  3. Is there anything you can use as a candy corn substitute? I would love to make these, but it is waaayyy after Halloween now.

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    1. Honestly I'm not sure! They sell mellow cremes that are similar to candy corn so I assume they would work similarly but you might loose the signature butterfinger color. If you try feel free to stop back and report how it goes! Thanks so much for stopping by and come back anytime!

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    2. I find candy corn at the drugstore in the candy aisle. I make these several times a year and havent come up empty handed yet!

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  4. I just made these today but I couldn't find the original candy corn anywhere. The candy store in the mall had a 'spring' mix, which were pastel colors. Same flavor. So I took a chance. I melted them down and it turned a nice green color. After adding the peanut butter it changed into an ugly brown. They taste just like a butterfingers, just not the eye-pleasing orange you are used to.

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    Replies
    1. that's awesome! i bet they still tasted great! thanks so much for commenting and feel free to come back anytime!

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