Copycat Butterfinger Candy Bites
These Copycat Butterfinger Candy Bites are a healthier, corn syrup free, easy-to-make, delicious little bite of your favorite candy bar!
Try out Corn Syrup Free Peanut Brittle next!
Guess what’s around the corner?!? Just the one holiday that M’s been talking about since last year when she got her first “candy bucket.” Obviously, this time of year is all about candy, which means that I’m thinking about how to make them from scratch and at home. One of my husband’s favorite candies? Butterfingers. These Copycat Butterfinger Candy Bites are my healthier, bite-sized take on this classic candy!
Ingredients Needed:
Does it get any easier than 6 ingredients that most of you probably already have in your pantry!
- Organic Cane Sugar – You can use granulated sugar, too!
- Peanut butter – Have you made your own Peanut Butter From Scratch yet?!
- Wheat flakes – This is what gives it the classic Butterfinger crunch! I like to use Cascadia Farm Organic Raisin Bran and just pick out the raisins or you can use a straight Wheat Bran or even just regular cornflakes.
- Semi-sweet Baker’s Chocolate – for that delicious chocolate coating.
- Raw Honey – Or you can use your other favorite natural sweetener. We’ve made them with maple syrup too, which is great, but keep in mind it will add a little maple flavor.
- Kosher salt – just a touch!
Easy to Make!
Just heat the honey and sugar in a saucepan, add the peanut butter and wheat flakes and give a good mix! Transfer it to the freezer for about 10 minutes and then form into balls, and pop them back in the freezer to let them set.
About 20 minutes later, start a double boiler and melt that semi-sweet baker’s chocolate (or you can use a microwave, too). When it’s in its melty chocolatey glory, dip those peanut butter balls in and give them a good coat and then return them to the freezer to set again!
Bite-Sized
This is my favorite part of this recipe. You can make them bite-sized and then control the portion! Ok, ok, I understand that even if you make small little portions, you can still eat 15 of them. However, as a mom of a 3-year-old who just wants a piece of candy, I’m usually reaching for the smallest piece I can when it’s store-bought. But with these, I feel comfortable giving her this bowl and just letting her pick her own!
Other Favorite Candy Recipes
- Chocolate Crunch Bars
- Peanut Butter Pecan Crunch Bars
- Homemade Peppermint Patties
- Homemade Mini Almond Joys
- Homemade Andes Mints
- Inside Out Peanut Butter Cups
With all of these candies, I have to say that These. Are. My. Favorite.
I mean really, what’s better than peanut butter and chocolate together? Only a little added crunch that these little Homemade Butterfinger Candy Bites have!
If you try your hand at any candy this Halloween season, friends, trust me. This is the one! No, they don’t have the exact same orange-ish color and they’re not an exact replica, but again, they’re a healthier option that I know exactly what’s in it. My ultimate goal is for my kiddos to prefer these homemade versions over the originals!
If you make these or any other our other homemade candy, please share it with me here or on Facebook, Instagram, or Pinterest! I love to hear about it!
Copycat Butterfinger Candy Bites
Equipment
- medium sized mixing bowl
- saucepan
Ingredients
- 1/3 cup Honey
- 3 tablespoons raw cane sugar or granulated sugar
- 1 cup Peanut Butter creamy
- 1 1/3 cup wheat flakes see note
- pinch kosher salt
- 6 oz semi-sweet baker’s chocolate 1 1/2 packages
Instructions
- Create Filling: In a small saucepan over medium-heat, add the honey and the sugar. Stir to dissolve the sugar and bring it all to a boil. Stir continuously and let boil for 1 minute. Add peanut butter and salt and continue to stir until well combined. Remove from heat. Add wheat flakes and mix well, crushing as you mix.
- Chill: Transfer the to bowl and chill the peanut butter filling in the freezer for 10 minutes.
- Shape: Remove the bowl from the freezer and roll out 16 2 inch balls of the peanut butter mixture. Place on a baking sheet. Set a little bit of the mixture aside on the tray to use to crumble on top of the finished candy bites. Place tray in the freezer to chill for another 20 minutes.
- Melt Chocolate: Close to the 20 min mark, melt the chocolate by heating a small saucepan with water over high heat. Place a glass bowl over to saucepan and add the baker's chocolate to melt. Stir often until all of the chocolate has melted.
- Coat in Chocolate: Add a cooling rack to another baking tray. Remove tray of chilled peanut butter balls from the freezer and one at a time, dip the balls into the chocolate and coat. Use a fork to shake off excess chocolate and then place on the rack and then immediately sprinkle some crumbled frozen peanut butter mixture on top. Continue for all balls and then return to freezer for another 10 minutes for chocolate to set.
- Enjoy!
Made these with sunbutter due to my kids peanut allergy and they came out with the perfect texture and taste. Truly a great recipe, thank you for sharing it!
SO great to hear, Con!! Thanks so much for sharing and leaving a review!
This is not just an incredibly amazing recipe. This is more of a life hack! Thank you so much😊
Oh my gosh I am SO happy to hear this!! So glad you enjoy it! 😀