A delicious candy treat to use up leftover Butterfinger candy bars and candy corn, this easy Butterfinger bark recipe requires only 6 ingredients and a little bit of your time. It is kept from being too sweet with the addition of roasted peanuts, so even adults will enjoy this salty-sweet treat!
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.
Notes
Substitutions
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.
Storing
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.