Blessed Be, Thy Butterfinger
Hallowed, be thy crunchy chewy center
We cherish thee, thy peanut butter
Sweet tho thy chocolate be
Yeah. It’s been done. A butterfinger, that tastes JUST like a traditional butterfinger.
Enough chitter chatter! On with the recipe!
Butterfinger (adapted from Brittany at realsustenance.com-thanks!)
- 1/3 cup coconut nectar/syrup
- 1/3 cup water
- 1 cup coconut/palm sugar
- 1 cup creamy peanut butter (pure peanuts, no salt, oil or sugar)
- Optional: raw chocolate sauce, recipe below
Makes about 24, 36 or 48 bize-sized squares (depending on how you cut them)
- small cookie sheet/plate, small oblong baking dish (8×8)…etc., covered with a sheet of parchment paper
- candy thermometer (found mine at Bed Bath & Beyond for $9)
- kitchen knife
- Place a sheet of parchment paper on cookie sheet, etc. The shape really doesn’t matter because when you pour out the mixture it starts hardening, so it’s pretty malleable on whatever surface. (The picture below is an 8×8 pan).
- Scoop peanut butter into measuring cup and set it next to stove with a spatula ready to go. If you have fresh (super thick) peanut butter, place the cup with the peanut butter into a small sauce pan half full with water and place on the stove on low. This is a type of double-broiler method and it also makes the peanut butter come out smoothly. Time is of the essence once you pour the peanut butter in the candy mixture.
- Into a heavy bottomed non-stick (or cast iron) sauce pan combine the coconut nectar, water and coconut sugar. Turn heat on medium high- stir until the sugar dissolves. As the sugar mixture heats it will bubble and change composition, stir it occasionally, (it should not stick to the pan) and place a candy thermometer in and carefully monitor the temp. (Don’t allow the thermometer to touch the pan as this will give you an inaccurate temp).
- If your mixture starts bubbling and releasing smoke, and smells like it’s burning, stir/whisk lightly. The more you stir, the less air in the candy. This will most likely happen around the 265-270° mark.
- When the temperature reaches 280- 285° quickly turn off the heat (any hotter and the sugar will burn). QUICKLY stir in the peanut butter (I use a firm whisk). Try to stir quickly and well or the texture will not be what you want. Still moving at a quick pace- pour the mixture into the prepared pan/etc. with parchment. Spread the candy mixture just slightly. I let mine spread out a bit so I got the “pinched sides” look of the smaller butterfingers.
- Soak your dishes and come back to score the candy. It should be a tiny bit tacky, but firm. Score/cut as deep as you dare without the knife sticking. (Tip: When you score DO NOT drag the knife. Press down and then lift up).
- Allow the butterfingers to cool at room temp. for 1-2 hours and put them in the fridge, careful they’re hot! The chocolate with be easier to apply to cold butterfingers.
- Once cool, use a large knife or your hands to break the candy bars apart. Keep them close to one another if you’re going to brush with chocolate.
- Make your chocolate sauce if you want. They are really really fantastic without it too!
- Brush the butterfingers on parchment with chocolate coating twice.
- Let the chocolate cool and harden (if you are impatient stick the bars in your fridge!)
- 4 T cacao
- 1 1/2 T agave
- 1/2 T honey
- 2.5 T coconut oil
- 1 T coconut butter
- Melt coconut oil and coconut butter.
- Mix all ingredients.
- Brush on cooled butterfingers.
Nutritional Info (for 24 piece-batch)
|Classic Butterfinger Fun Size||Butterfingers|