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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...

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:


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.

13 Comments


Clarissa Helps
Clarissa Helps
Apr 01

These were perfect for me. The first time I burned the sugar mixture (I have a temperamental stove) and didn't realize how FAST the mixture would go from 260 to 285. Make sure you have an accurate thermometer and watch that sugar mixture like a HAWK--I suspect everyone who had the wrong texture didn't get this step right. I admit I don't know that for certain, but it seems likely.

I made one batch and everyone who tried one has been demanding these "Betterfingers" ever since. The texture is dead on!

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k lund
k lund
Feb 11

I don't know why others had a problem with this. This is basically a sponge candy with peanut butter. A little knowledge of candy making helps. Temperature is important! My first single batch was great. I didn't have maple syrup so used all corn syrup. I scored mine a little bit when it was still warm, and they were easy to cut apart once cooled. I'm making a double batch today.

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cmfg08c
Feb 10

Sorry, but its not even close.

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jr0o1a9b
Feb 10

Eh. Followed exactly, peanut butter candy part tasted similar to melting marshmellows with peanutbutter (and would've been easier), texture was closer to a tootsie roll. Could probably be improved with molasses and cornflakes.

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Kennon Brown
Kennon Brown
Oct 28, 2023

Such a win! This actually worked exactly the way your video shows it.

Thanks for the recipes and videos (shout out to Mom!).

p.s. - I also made your Dominos Pepperoni but Better. It is the most ambitious recipe I've ever tried, and resulting pizza was fantastic!

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