Butterfingers (But Better)

Butterfinger candy bars seem like an impossible job to make at home. Right? Well.. turns out they’re actually kind of easy. Might go as far to say that they may even be… better.

ITEMS USED:

Silicone Mats

Offset Spatula

Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale

Silpat® Nonstick Silicone Baking Mat

Ateco® Stainless Steel Offset Icing Spatula in Brown


INGREDIENTS:

  • 1.5 cups (415g) smooth unsalted peanut butter

  • 1 tsp (7g) fine sea salt

  • 1 cup (210g) granulated sugar

  • 2tbsp (34g) maple syrup (or you can go all corn syrup)

  • 1/2 cup (165g) corn syrup

  • 1/4 cup (60g) water

  • 1.5 tsp (4g) vanilla extract

  • 1/2 tsp (4g) baking soda

  • (650g) or around 1.5lbs Chocolate (60% cacao or lower)

  • Flaky salt


INSTRUCTIONS:

Peanut Butter Filling Method:

  1. In a very large bowl, add in smooth unsalted peanut butter with fine sea salt and whisk together until thoroughly combined.

  2. In a 8x8 baking pan, spray with oil on all sides then press in a piece of parchment paper leaving enough length for overhang.

  3. In a medium size sauce pot, add granulated sugar, maple syrup, corn syrup, filter water and mix to combine. Place on the stove over medium-high and using a candy thermometer let boil 240F.

  4. During this time place the peanut butter mixture bowl into the oven at its lowest temperature possible.

  5. Once the sugar mixture reaches 285F turn the heat off and remove the peanut butter from the oven.

  6. Separately in a small bowl, add and mix vanilla extract and baking soda.

  7. Pour it all into the sugar mixture and immediately stir vigorously.

  8. Once it aerates and blooms, immediately add to the peanut butter folding together over and over until thoroughly combined.

  9. Once stiffened and thick, immediately pour into the 8x8 baking pan gently pressing out to the sides to fill out the pan. Set to the side to cool for 1-2 hours.

  10. Carefully remove from the baking pan and onto a cutting board, mark 1-1.5 inch cuts apart then make long shallow cuts along the markers. Slowly saw/slice through the peanut butter. Do not press straight through/down.


Tempered Chocolate Method:

  1. Measure out enough dark or milk chocolate then thinly slice into fine shavings. Turn and cut in the opposite direction.

  2. Place ¾ of the chocolate in a heatproof bowl and place into a microwave. Microwave at 50% power for 15 second intervals, stirring in between each interval. Rinse and repeat until the chocolate is melted.

  3. Stir in the remaining chocolate until melted and smooth.


Assembly Method:

  1. Place two skewer rods across the bowl of tempered chocolate. Drop in the peanut butter bars (one at a time), remove using a fork, and place the bar onto the skewers.

  2. Add a little more chocolate to the top before gently smoothing out the tops with a spatula.

  3. Transfer the bar using a fork to a silicon mat lined baking sheet. Rinse and repeat.

  4. Add a generous pinch of flaky sea salt.

  5. Let cool completely for 2-3 hours.