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Butterfinger Bark


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Rate this recipe 4.5/5 (55 Votes)
Butterfinger Bark 1 Picture


  • 5 cups candy corn
  • 1 1/2 cups peanut butter
  • 20 oz chocolate for melting, divided in half


Adapted from


Step 1

Line a large baking sheet with aluminum foil.

Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.

Spread the melted chocolate on the foil lined baking sheet, approximately 11"x15". Don't worry too much about the exact measurements, you just want it to be a thin layer.

Place baking sheet in fridge to chill quickly, about 10 minutes.

In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.

Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!

Spread it on top of chilled chocolate.

Place this back in the fridge for another 20 minutes, until chilled.

Melt the remaining chocolate and spread it on top of the peanut butter layer.

Chill again at least 20 minutes.

Cut into triangle shaped pieces.


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