D.I.Y.: Homemade Butterfingers!Sheri Silver
Confession: when my big kids were still heavily into Halloween and trick-or-treating, I’d filch all of their Butterfingers and stash them in the freezer.
And the strange thing is, I’m not a big fan of chocolate OR peanut butter.
But something about the two together – plus that crispy-crunchy texture when frozen – well, I’m smitten.
But who makes their own Butterfingers?
Well, we do!
The results here are from batch #3 – I made all the mistakes so you can go straight to perfection. Feel free to swap the peanut butter for any nut butter you like, and use regular chocolate chips if there are no vegans residing in your house.
It’s all good.
And no more swiping from your kids’ goody bags? Even better. Mom win.
adapted from Brittany Angell
Prep Time: 5 minutes
Cook Time: 10-15 minutes
1/2 c. water
1 c. sugar
1/2 c. light corn syrup
1 c. peanut butter
1 1/2 c. dairy-free chocolate chips
Line a baking sheet with parchment paper; set aside.
Combine sugar and water in a medium saucepan over medium heat; stir till sugar is dissolved. Add the corn syrup and stir till combined. Increase heat to medium high and clip on your thermometer.
While the mixture is heating, warm up the peanut butter in a small saucepan (or your microwave) – this will liquefy it and make it easier to quickly incorporate into the sugar mixture.
When the thermometer reaches 280 degrees remove the pan from the heat and stir in the warmed peanut butter quickly but thoroughly. Immediately pour onto your prepared baking sheet and spread evenly.
Using a large metal or offset spatula, press down on the candy to create a smooth and even surface.
Oil a large chef’s knife and score the candy into bars. To do this, press down with the knife – do not drag it through (the bars shown here are 1″ x 2″).
Allow the candy to cool completely and then use your knife again to separate the bars completely. Place in the freezer till ready to dip.
Line another baking sheet with parchment paper.
Place the chocolate chips in a metal bowl set atop a saucepan of simmering water – stir till melted.
Working with one candy at a time, place on a fork and lower into the melted chocolate. Use a spoon to cover the top and sides. Gently tap the fork so that the excess chocolate drips off, and then scrape the bottom of the fork against the edge of the bowl. Place the dipped candy on your prepared baking sheet and repeat with remaining candies. Place in the freezer till set.
Store candies in an airtight container – in the freezer, of course.