Today I’m sharing this recipe for easy Butterfinger bark, friends. With only a handful of ingredients and no real cooking (just melting), you can make this delicious treat for Halloween or for any time you have a hankering for some Butterfinger goodness.
With crushed Butterfinger candy bars reinforced with candy corn and peanuts studding a milk chocolate- and white chocolate-layered bark, this is one snack everyone can get behind.
If it’s Butterfinger goodness you’re after, you may also want to give my crunchy Butterfinger candy bar recipe a try.
For ease of browsing, you can find all my candy recipes in one place.
Thanks for visiting, and please scroll down to get all the other Halloween recipes and to enter the giveaway!
Watch my Butterfinger Bark Web story video here.
Why You Should Make This Recipe
One of the great things about bark candies is that they are easy to make.
This Butterfinger bark stands out for a couple of reasons:
- They’re made with homemade coating chocolate, which is just a mixture of chocolate and coconut oil. This means you can use your favorite chocolate or chocolate chips to make them.
- They have 2 layers: a milk chocolate layer and a vanilla chip layer. You can of course make your own layers using peanut butter chips, dark chocolate chips, etc.
- They have double Butterfinger flavor with both chopped Butterfinger bars and peanuts and candy corn. The peanut/candy corn mixture also mimics the taste, if not the texture, of a Butterfinger bar. Cool!
- The sweetness if tempered with the salty peanut. You coulf further temper the sweetness by adding a sprinkling of finishing salt to the top layer or even tossing on some coarsely crushed pretzel twistsl
How to Make Butterfinger Bark
These layered candies are very easy to make. They just require a little bit of time so the layers can set up and chill in the fridge.
Here’s what you’ll need:
Ingredients and Substitutions
- Chocolate chips: In my layered candies, I used milk chocolate and vanilla chips. Feel free to substitute any combination of dark chocolate chips, milk chocolate chips, vanilla chips, peanut butter chips, etc.
- Vanilla baking chips: For best flavor, I recommend Ghirardelli vanilla chips.
- Coconut oil: Virgin or refined will work here
- peanuts: Dry roasted or regular salted
- candy corn: The candy corn plus peanuts delivers Butterfinger flavor
- Butterfinger bars: I used Fun-Sized bars, so save them from trick-or-treating or buy a bag. You’ll need 6-8 fun-sized bars or 2 full-sized bars
- Measure out chips and 10% of the weight of the chips in coconut oil. So for 320 grams (about 12 oz) chips, you’ll need 32 g (or about 1.2 oz) in coconut oil.
- Melt milk chocolate and coconut oil and spread out on a Silpat-lined baking sheet.
- Sprinkle liberally with chopped Butterfingers.
- Chill in fridge for 30 minutes.
- Melt vanilla chips and coconut and spread over the chocolate layer.
- Sprinkle with peanuts and candy corn.
- Chill for 3 hours.
- Break or chop into pieces and store in the fridge.
Equipment You May Need
You will want a couple of microwave-safe bowls for melting your chocolate. I prefer glass bowls.
An offset spatula is the best tool I’ve found to spread out layers of chocolate without inadvertently dragging your knuckles through it!
This set of 3 offset spatulas will help you do everything from this job to icing a cake.
Tips for Success
Especially when using white chips, heat them in bursts on medium power, stirring between bursts. White chips are delicate and can burn and get clumpy if you’re not careful.
If you substitute candy melts or almond bark for the chips, you will NOT need to add the coconut oil to the mixture.
For best results, store these in the fridge, but allow them to come up to room temperature for a few minutes before serving. They won’t be quite so hard, and the flavor will bloom as the bark warms towards room temp.
Q & A
You may use candy melts or almond bark in place of the chips and coconut oil. In that case, you can store your finished candies at room temperature.
Absolutely. Just cut all ingredients in half to make a half batch or double all ingredients to make 2 half sheet trays.
Keep your candy in an airtight container in the fridge for up to 2 weeks. If you use candy melts instead of chocolate chips and coconut oil, you can store it at room temperature, again well sealed, for a week or so.
Of course, you can just eat this straight up as candy. But sometimes you may want to serve it in a little bit different way.
Here are a few ideas:
- Chop it finely and use it as an ice cream or sundae topping.
- Stick shards into the top of a chocolate or white cake to make an easy Halloween cake.
- Stick a piece of Butterfinger bark into the top of homemade or storebought iced cupcakes for instant Halloween fun.
- Blend with chocolate ice cream and a little bit of milk to make a Butterfinger bark “concrete” or milkshake.
- Use them as “chips” for a Halloween party and scoop up some marshmallow fluff dip with them
More Halloween Treats
Check out all of these great #HalloweenTreatsWeek recipes for today
- Disney Villain Charcuterie Board from Big Bear’s Wife
- Grave Yard Snack Mix from Semi Homemade Recipes
- Jelly Filled Ghost Donuts from Jen Around the World
- Cake Top Forward Halloween Cake from Pint Sized Baker
- Witch Finger Pretzels from Fresh April Flours
- Caramel Apples from Devour Dinner
- Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
- Halloween Haunted Fault Line Cake from The Redhead Baker
- Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
- Bloody Vampire Cherry Floats from Cookaholic Wife
- Candy Corn Cookies from Eat Move Make
- Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
- Friday the 13th Pancakes from Cheese Curd In Paradise
- Spider Donuts from The Flour Handprint
- Haunted House Cake from Sweet ReciPEAs
- Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
- Apple Spice Cake Donuts from It’s Shanaka
- Pumpkin Patch Cookie Cups from Sweet Beginnings
- Candy Corn Butterfinger Bark from Pastry Chef Online (You’re here!)
- Spiderweb Cheesecake from The Spiffy Cookie
- Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
- Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
- Black Velvet Cake from Lemon Blossoms
- Monster Burgers from An Affair from the Heart
- Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
- Candy Corn Fudge from Back To My Southern Roots
- Dark Chocolate Black Cat Cookies from Savory Moments
- Three Ingredient Pumpkin Cookies from Our Good Life
- Binx Marshmallow Fudge Brownies from For the Love of Food
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
You can leave a comment on the post, and I’ll be back in touch within 24 hours.
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I hope you’ve learned something from this post or that you’ve decided to make the recipe.
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- 12 oz bag milk chocolate chips
- 12 oz bag vanilla baking chips
- 2.4 oz coconut oil (refined or virgin)
- 6-8 Fun-Sized Butterfinger bars, finely chopped
- 1/2 cup (more or less) roasted peanuts
- 1/2 cup (more or less) candy corn
- Line a half-sheet pan with a non-stick baking mat. Set aside.
- In a microwave-safe bowl in 30-second bursts, melt the milk chocolate chips with half the coconut oil (1.2 oz). This may take 3 rounds of melting and stirring.
- Stir well until completely smooth.
- Pour onto the prepared pan, and spread to a thickness of about 1/8-3/16".
- Sprinkle with the crushed Butterfingers and press down lightly.
- Refrigerate for about an hour.
- In a microwave-safe bowl in 30-second burst, melt the vanilla chips with the rest of the coconut oil (1.2 oz). This will take 2 to 3 rounds of melting and stirring.
- Stire well until completely smooth.
- Pour onto the Butterfinger layer and spread evenly over the top with an offset spatula.
- Sprinkle on the peanuts and candy corn and press down lightly.
- Refrigerate for a good 3 hours until the candy is completely set.
- Break apart into pieces or use a chef knife to cut apart.
- Store the candy in the refrigerator for up to a week.
You may substitute dark chocolate chips for the milk chocolate chips or for the vanilla chips. If you like, you can even substitute peanut butter chips for the vanilla chips. Feel free to make this with any leftover Halloween candy you have.
Rather than using chocolate chips and coconut oil, you can simplify the recipe even further by using chocolate and vanilla candy melts or almond bark.
Store covered in the fridge for up to a week. No need to put waxed paper between the layers as long as it's refrigerated.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 222Total Fat 14gSaturated Fat 9gTrans Fat 0gCholesterol 3mgSodium 49mgCarbohydrates 24.4gFiber 0.9gSugar 21.2gProtein 3.3g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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Enter the Giveaway!
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.