Cooking on Campus: Halloween Butterfingers

By Samantha Gillis

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Courtesy of Samantha Gillis

Every October candy corn creeps its way back on to the shelves in enormous amounts only to disappear completely a month later not to be seen again until next fall. So what do you do with it? You can only eat so much candy corn before the nausea starts to set in, though I push that limit every time. I came across a recently came across a recipe that solves that, well, I’m not sure if you would call it a problem. Homemade butterfingers! The recipe comes from In Katrina’s Kitchen. They are super easy to make and the taste is spot on. You may not go trick-or-treating anymore (or maybe you do, I’m not judging), but that doesn’t mean you can’t have that Halloween candy!

Here’s what you’ll need:

  • 3 cups candy corn
  • 1 cup peanut butter
  • Melted chocolate for dipping

Directions:

Note: Make sure you have your peanut butter measured out before you start melting the candy corn because you want to get the peanut butter mixed in right away before the candy corn starts to harden.

1. Melt the candy corn in the microwave for about a minute then stir. At this point the candy corn will be more crumbly than melted so put it back in the microwave for 30 second intervals stirring in between until the candy corn it smooth and melted completely.

2. Next add in the peanut butter and mix until completely incorporated.

3. Press the mixture into an 8×8 greased pan and let cool for about and hour.

4. Cut the candy into rectangles for the traditional butterfingers or any other shape if you want to get creative and dip in melted chocolate. I used semi-sweet chocolate because that’s what I had but I think milk chocolate would have tasted better.

Let chocolate dry and then enjoy!

Sam can be reached for comment at [email protected]