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!
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 can further temper the sweetness by adding a sprinkling of finishing salt to the top layer or even tossing on some coarsely crushed pretzel twists
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.
Butterfinger Bark 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 easy Butterfinger bark 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 store-bought 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
If chocolate is more your speed, my chocolate Halloween cake is pretty excellent, if I do say so myself.
A Note About Measurements
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.
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Easy Butterfinger Bark Recipe
- 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
- ½ cup more or less roasted peanuts
- ½ 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.
Did You Make Any Changes?
SubstitutionsYou 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.
StoringStore covered in the fridge for up to a week. No need to put waxed paper between the layers as long as it’s refrigerated.
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