This whole make your own butterfinger bars thing has been all the rage, and I didn't believe it was possible. I kept thinking - "What a waste of peanut butter and candy corn, I'll just buy the real thing." But as the Monkees say, Now I'm a Believer. Seriously, it's like a science experiment that worked and changed my life.
But I didn't want to just make butterfinger bars so I put the magical filling on top of a chocolate shortbread cookie and then topped with melted chocolate. The shortbread base is not super sweet so it works really well with the butterfinger and chocolate.
These Butterfinger Shortbread Bars are BEST served cold; this gives the butterfinger filling that crunchy stick to your teeth texture we all love. If room temperature they are equally delicious, but more soft than crunchy.
Seriously, what are you still doing here!? Go make these bars.
Butterfinger Shortbread Bars
Chocolate Shortbread
1/2 cup (1 stick) unsalted butter, softened
3/4 cup flour
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
Butterfinger Filling
3 cups candy corn
1 1/2 cup creamy peanut butter
Chocolate Topping
7 ounces milk chocolate (could use dark or semi sweet too)
Preheat oven to 300 degrees. Line an 8 inch pan with parchment paper and set aside. With an electric mixer, beat the butter until creamy (2-3 minutes). Add the flour, powdered sugar*, and cocoa until combined. Chill dough for 10 minutes if too soft. Press dough evenly into the lined 8 inch pan. Bake until firm, 30 minutes. Set aside to cool.
In a large microwave safe bowl, dump in 3 cups candy corn. Cook for 1 minute, stir, and return to microwave and cook for 30 second bursts until completely melted and smooth. Add in the peanut butter and stir. Microwave for another 15-30 seconds to help melt the peanut butter a little so it combines easier. The mixture should be smooth and that famous butterfinger orange color. Pour mixture on top of the chocolate shortbread and spread so it evenly covers the shortbread. Set aside.
In a small, microwave safe bowl, melt chocolate by microwaving for 30 seconds bursts, stirring between each burst, until smooth. Pour melted chocolate over butterfinger mixture using a spatula to spread around.
Cover and refrigerate bars until chilled. Cut into squares and serve. BEST served cold as they will have that crunchy butterfinger taste!
Source: Chocolate Shortbread - Martha Steward | Homemade Butterfingers - Buns in My Oven
Printer Friendly Recipe
*If you follow me on Instagram, you should not drop the powdered sugar on the floor. It makes a pretty big mess that you'll have to clean up.
Let's see what Ginny has for us...She found some of the best Halloween Costumes! You have to click over to see more of this cuteness.
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| Source: Mimi's Dollhouse |
