Homemade Butterfinger Candy Bars (No Corn Syrup, GF, 8 Simple Ingredients)
Deceptively easy to make, this homemade Butterfinger tastes just like the real thing. Made clean and simple, peanut butter lovers will rejoice!
Servings: 14
Calories: 247kcal
Ingredients
- 1/2 cup evaporated cane juice sugar or pure cane sugar or raw cane sugar
- 1/4 cup honey
- 3/4 tbsp water
- 1/4 tsp Himalayan salt
- 3/4 cups natural peanut butter
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 10 oz dark chocolate chips or semi or milk if preferred
- Flaky salt Optional
Instructions
- Start your Honeycomb Candy: Add sugar, honey, salt and water to a 2.5qt pot, bring to boil over medium-low heat and bring up to 290F1/2 cup evaporated cane juice sugar, 1/4 cup honey, 3/4 tbsp water, 1/4 tsp Himalayan salt
- Prep the Peanut Butter: When honey mixture is at about 270°F, add your peanut butter into a large heat safe bowl and warm in the microwave for 30 seconds until just warmed and set aside.3/4 cups natural peanut butter
- Finish the Honeycomb Candy: Mix the baking soda into vanilla extract and add this to honey mixture when it reaches 258-290℉. Quickly stir your mixture for 5-10 seconds. It will rapidly froth up and aerate - this is why a deep set pot is essential.1 tsp vanilla extract, 1/4 tsp baking soda
- Shape and Cool the Honeycomb: Scrape the honeycomb mixture into the bowl with the warm peanut butter and fold the mixture together until fully combined. It will look stringy at first and then should begin to clean the bowl and appear almost like a dough.
- Spread this mixture into a small 6x9 baking dish lined with parchment and let cool for about 15 minutes until it is set enough to be lifted from the baking dish but hold it's shape. It should be semi cooled but still somewhat soft.
- Cut the Honeycomb into Bars: While it is still semi warm, cut the candy into 14 strips using a sharp knife or whatever size strips or shapes you prefer. Once cut, set it aside to cool completely for about 45-60 minutes at room temperature.
- Temper your Chocolate: Add 9 of the 10oz your chocolate to a microwave safe bowl and temper it by microwaving it for 30 second intervals, being sure to stir between each of the 30 seconds. It should take about 3-4 rounds (aka 1.30 - 2 minutes total) Once the chocolate is fully melted, add in the remaining 1oz of chocolate and stir until it is fully incorporated and melted.10 oz dark chocolate chips
- Dip your Bars: Dip your cooled, room temperature peanut butter bars into the chocolate and evenly coat all sides. A great trick is to use a fork to dip and turn the bar with and a butter knife to gently scrape off any excess and ensure a smooth and even layer on all sides.
- Let the Chocolate Set: Place the chocolate covered bars onto a parchment lined tray or plate and sprinkle the tops with a touch of flaky salt (optional). Let your bars cool and harden. Tempered chocolate should take about 5 minutes to cool and should be shiny. You can also place or keep your bars into the fridge.Store your bars in an airtight container at room temperature or in the fridge.Flaky salt
Notes
- If preferred you can temper your chocolate using a bain-marie or double boiler.
- See recipe post for various other tips and tricks as well as step by step directions with images.
Nutrition
Calories: 247kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 229mg | Fiber: 3g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 3mg