Do you ever see something online, or on Pinterest and refuse to believe that it is as easy as it looks/other bloggers say it is? That was me with Homemade Butterfingers.
I love Butterfingers in that weird kind of way where you really like them but you forget that you like them until you have one. You know? I would never buy one or think about eating one unless there happens to be a bite sized or mini one in front of me and then it's like "where have these been for the last 3 months?" I mean have you checked out my Butterfingers Cake?
When I joined Pinterest a year or so ago, I kept seeing all these pins for Homemade Butterfingers. People would have the pictures captioned with things like "so easy!" and "only three ingredients!" but in my head I was like "YEAH RIGHT!".
I have a fear of melting things. I constantly worried that I will burn the chocolate or the mixture being heated. I am also terrible at dipping things in chocolate and making them look pretty. It seems like such a simple thing but honestly, every time I try to make something that is dipped in chocolate it kinda ends up looking like, well, poop. Sorry about that overshare but I it really does : )
So all these amazing, talented, chocolate dipping savvy food bloggers kept making posts about turning candy corn and peanut butter into Butterfingers and I kept doubting them. But as bags of candy corn started making their way onto store shelves and displays for Halloween, I could no longer resist temptation. I just couldn't bring myself to make the real version where you dip the Butterfinger mixture into chocolate so I took a different route and went with fudge. Just pouring, no dipping.
I made this fudge for a family football game watch and while it was on the counter warming up from being in the freezer to set my family slowly started hacking away at. It was basically frozen solid yet they were sneaking up on it with a butcher knife and slicing off what they refer to as "snigglets" and thinking that I wouldn't notice.
It's a miracle that there was even anything left photograph. I even got jealous text messages from my mom about how my aunt supposedly got to take home a bigger piece than she did. And if you know my family, you know that we don't mess around when it comes to dessert. So next time I will use a ruler when measuring out my family's take home fudge portions.
For the fudge:
24 oz. of semisweet chocolate, chopped or in chip form
8 oz. of cream cheese softened
4 tablespoons of milk
3 cups of powered sugar
1/2 tsp of vanilla
For the butterfingers mixture:
16oz. of creamy peanut butter
1 pound (16oz.) of candy corn
1.) Foil and grease a 9x13 pan. Let me preface this recipe by saying it was a little nerve racking since you basically have to make your fudge and the butterfinger mixture at the same time. I had two pots going on the stove at the same time and I also enlisted the help of my lucky sous chef, Justin.
2.) In a double boiler, melt the chocolate. While this is starting to melt, beat together the other ingredients used in making the fudge. Once the chocolate is completely melted you will need to beat that into the rest of the ingredients until fully incorporated.
3.) Melt candy corn in a sauce pot on medium-low heat. Once candy corn turns to a liquid like goo, lower heat and mix in the peanut butter. Make sure to fully mix the peanut butter into the candy corn mixture or you will end up with some very bright orange sections.
5.) Pour all of the butterfinger mixture on top of the bottom fudge layer and smooth out completely over the chocolate. Top with the rest of the fudge and smooth out. I topped part of mine with left over candy corn for texture and fun.
6.) Cool in the fridge or freezer before cutting into squares and serving. Any leftovers should be stored in an airtight container in the fridge. But if your family is anything like mine, you won't have to deal with any storage issues.