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This homemade butterfingerbonbons recipe is a crowd pleasing favorite. With just three ingredients, you’ll be surprised just how easy they are to make.
I love to share baked goods and sweet homemade treats during the holidays. They make beautiful gifts and can be easily packaged and shared with plenty of family and friends throughout the season. So here at the Smith House, it’s all aboutTruffles and Bonbons!
Before making these recipes,I had never made any truffles or bonbons. I LOVE to eat them, and I certainly enjoy the ones I’ve purchased or received from others in years gone by. But for some reason, I was a little afraid of making my own.
For one, they’re both made with chocolate–which can be finicky and hard to deal with. And two, they look complicated. I mean, seriously, I’d consider some of the beautiful truffles and bonbons I’ve seen in magazines as artwork on a plate.
But I’m happy to say that I took the plunge and went for it. And with the help from my friendly neighbors at Chocoley, I was able to easily create some beautiful and delicious desserts.
Truffle and Bonbon Basics
Since I’d never made them, I was a little skeptical about my bonbon abilities. So I first decided to study Chocoley’s website a bit, toarm myself with a few of theirtruffle and bonbon basics, and figure out just what I’d need to create the type of treats I was aiming for.
The secret? It’sthechocolate. Bada Bing Bada Boom Dipping and Coating Formularequires no tempering. It’s super easy to melt andleavesthe smooth finish I was trying to create.
Here’s the lowdown on the tools and other extras I used for my bonbons. Believe me. The tools are necessary and make the whole process way easier.So if you plan on making a variety of bonbons or truffles for the holidays, then I suggest you grab these tools to keep on hand.
3 Piece Dipping Tool SetI love these little gadgets. Not only do they keep you from making a big mess of melted chocolate everywhere, they also secure the bonbons so that dipping is easy and results in a smooth finish.
Quick-Read ThermometerAny time you work with making candy you need a good thermometer. I like this one.
Double Boiler InsertI love this insert because it fits perfectly over my pot to heat the chocolate.
Candy Parchment PaperYou’ll need some sort of heavy duty parchment paper or liners when working with chocolate. This works well for the job.
If you’re hoping to maketruffles or bonbons for Christmas gifts this year, I seriously recommend using this dipping chocolate. I usedthe assorted set (white, milk, and dark) because I’ll be creating several varieties. All three of these areperfect for melting and dipping, and hold a rich chocolatey flavor, too.
Now to the Butterfinger Bonbons recipe. I mean, who doesn’t love a Butterfinger? And with just peanut butter and candy corn, you can easily make your own.
The center of these bonbons taste exactly like a Butterfinger, but even better, they’re homemade and dipped in gourmet chocolate that’s perfect for serving at your next family gathering or packaged to give to your neighboras a sweet surprise. Here’s I make mine.
Ingredients
1 lb. candy corn
16 oz. jar creamy peanut butter
dipping chocolate
Directions
- Melt candy corn in microwave for 1 minute, stirring every 15 seconds.
- Mix in the peanut butter.
- Chill for a couple of minutes in freezer.
- Form the peanut butter mixture into small balls, set on wax or dipping paper, and place in refrigerator while preparing chocolate.
- Melt dipping chocolate as directed on packaging.
- Use dipping fork/utensil to dip chilled butterfingers balls in chocolate.
- Set on dipping paper and return to refrigerator for just a couple of minutes until hardened.
- Promptly remove from refrigerator and enjoy!
This Homemade Butterfinger Bonbon recipe requires only 3 ingredients! Click To Tweet
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Homemade Butterfinger Bonbons
2014-10-25 13:08:21
Ingredients
- 1 lb. candy corn
- 16 oz. jar creamy peanut butter
- dipping chocolate
Instructions
- Melt candy corn in microwave for 1 minute, stirring every 15 seconds.
- Mix in the peanut butter.
- Chill for a couple of minutes in freezer.
- Form the peanut butter mixture into small balls, set on wax or dipping paper, and place in refrigerator while preparing chocolate.
- Melt dipping chocolate as directed on packaging.
- Use dipping fork/utensil to dip chilled butterfingers balls in chocolate.
- Set on dipping paper and return to refrigerator for just a couple of minutes until hardened.
- Promptly remove from refrigerator and enjoy!
By Mitzi @WrittenReality
Written Reality https://writtenreality.com/
FAQs
It consists of a layered crisp peanut butter core covered in a "chocolatey" coating (it is not eligible to be referred to as chocolate, as it contains no cocoa butter). It was invented by Otto Schnering of the Curtiss Candy Company in 1923. The name was chosen by a popularity contest.
What happened to Butterfinger? ›
The Butterfinger that you know and love from childhood is no more. The flaky, crunchy candy bar was sold by Nestle in 2018 (via USA Today) and bought by Ferrara, an American subsidiary of the European candy maker The Ferrero Group (via Food Business News).
What does a Butterfinger taste like? ›
What are butterfingers supposed to taste like? They are a knock off of a a Clarke bar which used real peanut butter to make the crunchy filling inside. The Butterfinger has a crunchy center filling that tastes like peanut butter.
What is the oldest candy bar? ›
Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.
What is a fun fact about Butterfingers? ›
The popular candy was created in 1922 by Otto Schnering, who also developed the Baby Ruth. His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using the term “butterfingers” to describe players who couldn't hold onto the ball.
Do Butterfinger BB's still exist? ›
In reply to a post on X, formerly known as Twitter, the candy manufacturer stated, "Sadly, Butterfinger BB's were discontinued due to low sales." Despite the clear-cut answer, others have their own opinions on the discontinuation, such as the possibility that the snacks pose a choking hazard.
What is the crunchy part of a Butterfinger? ›
It's butter, specifically peanut butter. Now, you're probably wondering, “I've never had peanut butter that sweet and crunchy. Surely, there's more to it.” And you're right—Butterfingers' unique crunch and satisfying snap are enhanced by a special ingredient: corn flakes.
Who is the largest candy company in the world? ›
2021 Global Top 100 Candy Companies | Candy Industry
| Company Name | Location | # of Employees |
|---|
| 1. Mars Wrigley Confectionery, div. of Mars Inc. Hover for More Info | Chicago, Ill., USA | 34,000 |
| 2. Ferrero Group Hover for More Info | Luxembourg, Italy | 36,372 |
| 3. Mondelez International Hover for More Info | Deerfield, Ill., USA | 80,000* |
54 more rowsCrispety, crunchety, peanut buttery bar covered in a rich, chocolatey coating made with cocoa.
Why are Butterfingers flaky? ›
The filling layers will be composed of a peanut mixture and corn flakes in place of the butter used for laminated doughs. The thin, brittle layers of the resulting candy are tender to the bite without hurting your teeth, and the cornflakes help to amplify the crunch.
His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using term “butterfingers” to describe players who couldn't hold onto the ball. A Chicago man who described himself as klutz submitted the name “Butterfinger” for the bar and it was a winner.
What candy is similar to Butterfinger? ›
Similar to the Butterfinger, the Clark Bar has a crispy peanut butter and spun taffy core.
Why are Butterfingers gross now? ›
Ferrero purchased Butterfinger from Nestle, and decided to change the recipe in order to "build a better candy bar." The idea was to use higher quality ingredients to obtain better, smoother chocolatey flavor.
Are zagnut bars still made? ›
To this day, Hershey's continues to produce the Zagnut Bar, and has never changed the ingredients or original logo from 1930.
What is the crispy part of a Butterfinger? ›
It's butter, specifically peanut butter. Now, you're probably wondering, “I've never had peanut butter that sweet and crunchy. Surely, there's more to it.” And you're right—Butterfingers' unique crunch and satisfying snap are enhanced by a special ingredient: corn flakes.
Is Butterfinger candy bar healthy? ›
Butterfinger is the worst offender—there's no quicker way to swallow 100 calories. Contain: 140 calories, 1.5 g fat (1 g saturated), 19 g sugars. The basic formula for an Airhead: Sugar and filler carbohydrates, artificial colors and flavors, and partially hydrogenated oils, a source of trans fat.
Is Butterfinger corn flakes? ›
We love Butterfingers for the “crispity, crunchity” centers that aerate the texture so the peanut flavor becomes more pronounced. And we were delighted to discover the secret ingredient in Butterfingers that gives them their unique texture is… corn flakes!
Why do Butterfingers taste so good? ›
Jumbo US-grown peanuts were used, and the cocoa and milk got an upgrade with the goal of a smoother chocolate flavor. Hydrogenated oil and the preservative TBHQ were also dropped from the recipe. As for how the recipe was received, well, not everybody felt the Butterfinger was new and improved.
