Copycat Butterfinger Candy Bites
User Reviews
4.8
Copycat Butterfinger Candy Bites
Description
This homemade candy bite recipe crafts a filling by boiling honey and sugar, then blending in creamy peanut butter with a pinch of salt for balance. Wheat flakes mix into the filling for a flaky crunch, crushed slightly for texture. After chilling, the filling is rolled into uniform balls and frozen to set.
The hard outer shell is achieved by melting semi-sweet baker's chocolate in a double boiler and dipping the chilled bites thoroughly. Once coated, the chocolate hardens to create a firm barrier enclosing the peanut butter centers. Leftover filling can be crumbled as a garnish on the candies.
The resulting candy bites deliver a contrast of smooth peanut butter, crisp flakes, and solid chocolate coating, capturing aspects of commercial Butterfinger candy bars in a homemade format. They can be stored refrigerated or frozen to maintain freshness.
Ingredients
- 1/3 cup honey
- 3 tablespoons raw cane sugar or granulated sugar
- 1 cup peanut butter creamy
- 1 1/3 cup wheat flakes see note
- pinch kosher salt
- 6 oz semi-sweet baker's chocolate 1 1/2 packages
Instructions
- Create Filling: In a small saucepan over medium-heat, add the honey and the sugar. Stir to dissolve the sugar and bring it all to a boil. Stir continuously and let boil for 1 minute. Add peanut butter and salt and continue to stir until well combined. Remove from heat. Add wheat flakes and mix well, crushing as you mix.
- Chill: Transfer the to bowl and chill the peanut butter filling in the freezer for 10 minutes.
- Shape: Remove the bowl from the freezer and roll out 16 2 inch balls of the peanut butter mixture. Place on a baking sheet. Set a little bit of the mixture aside on the tray to use to crumble on top of the finished candy bites. Place tray in the freezer to chill for another 20 minutes.
- Melt Chocolate: Close to the 20 min mark, melt the chocolate by heating a small saucepan with water over high heat. Place a glass bowl over to saucepan and add the baker's chocolate to melt. Stir often until all of the chocolate has melted.
- Coat in Chocolate: Add a cooling rack to another baking tray. Remove tray of chilled peanut butter balls from the freezer and one at a time, dip the balls into the chocolate and coat. Use a fork to shake off excess chocolate and then place on the rack and then immediately sprinkle some crumbled frozen peanut butter mixture on top. Continue for all balls and then return to freezer for another 10 minutes for chocolate to set.
- Enjoy!
Notes
- Store candy bites in an airtight container in the refrigerator or freezer to maintain freshness.
- Raw cane sugar can be substituted with granulated sugar; honey may be replaced with maple syrup though this alters flavor.
- Use wheat flakes such as raisin bran (without raisins) or alternative cereal flakes for texture.
- For melting chocolate, a microwave can be used carefully in short bursts instead of a double boiler.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16balls
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 95mg | 4% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 21mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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