Healthier Homemade Butterfingers
User Reviews
4.8
Healthier Homemade Butterfingers
Description
The recipe begins by dissolving cream of tartar into maple syrup, which is boiled to 300ºF (hard crack stage). Once the syrup reaches temperature, it is removed from heat and combined with creamy or crunchy peanut butter and sea salt. The mixture is poured into a parchment-lined pan and allowed to cool and set, forming the brittle interior. After solidifying, the bars are cut and dipped or coated with melted dark chocolate chips to complete the candy.
This method yields a crunchy, peanut-flavored candy with a hard bite characteristic of traditional Butterfingers. Using maple syrup instead of refined sugar provides natural sweetness and a subtle flavor variation. The sea salt balances the sweetness and enhances peanut taste. Dark chocolate covering complements the nutty interior and adds richness.
The candy bars can be portioned into about 24 fun-size pieces depending on thickness. Careful temperature monitoring with a candy thermometer is important to achieve the correct texture. Using parchment paper in preparation ensures easy removal. The recipe requires patience as the syrup can burn easily, so follow timing and heat guidance closely.
Store candies in an airtight container to keep crispness. These homemade Butterfingers provide a thoughtful way to make a peanut buttery chocolate treat with ingredients you can control.
Ingredients
- 1 cup pure maple syrup
- ⅛ teaspoon cream of tartar
- 1 cup peanut butter (creamy or crunchy)
- ½ teaspoon salt sea salt
- 1 ½ cups dark chocolate chips
Instructions
- Lightly grease a 9-inch square baking dish and line it with parchment paper. You'll want this ready to go before you get started, because this recipe moves quickly. Measure out the peanut butter and salt, as well, so you won't have to do that later.
- Pour the maple syrup into a small saucepan and stir in the cream of tartar until dissolved. This is the ONLY time you will stir this mixture.
- Attach a candy thermometer to the saucepan, making sure that the stem of the thermometer is not touching the sides or bottom of the pot. Ideally, the tip should be submerged in 2-inches of syrup, for the most accurate results. You can also use an instant read thermometer periodically as the maple syrup boils.
- Bring the maple syrup to a rolling boil over medium heat, then continue boiling until the temperature reaches 300ºF (the hard crack stage for candy). This can take anywhere from 7 to 10 minutes, depending on your stove top.
- When the maple syrup has reached 300ºF turn off the heat immediately and stir in the peanut butter and salt. Stir as quickly as possible, without splattering.
- Immediately transfer the peanut butter mixture into the prepared pan. Use a spatula to spread it out evenly while it's still hot, because it will harden fast. (Even waiting 2 minutes might mean the mixture will be stuck in your pan, hard as a rock.) Place the pan in your freezer to cool for 5 to 10 minutes.
- Remove the pan from the freezer while the bottom is still slightly warm. The bars are easier to cut while they aren't totally cool. Make 6 vertical cuts into the bars, then cut them in half to make 12 full-size candy bars. Or, cut those bars in half again to create 24 smaller fun-size bars. Return the bars to the freezer while you melt the chocolate.
- Melt the dark chocolate in a double boiler, stirring until it's smooth. (Or use a microwave in 30-second intervals.) Arrange the bars on a large parchment lined baking sheet, and spread the melted chocolate over the top of the bars. Once it has cooled, flip the bars over and coat the other size.
- Place the chocolate covered bars in the freezer to chill until firm, about 1 hour. Then they are ready to serve, straight from the freezer! These bars are the most crispy when served frozen, but you can also serve them from the fridge or at room temperature.
- Homemade butterfingers can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
Notes
- Nutrition info covers one fun-size bar assuming 24 bars total and all chocolate used.
- Use a candy thermometer carefully to avoid burning syrup; temperature accuracy is crucial for texture.
- Prepare the baking dish and ingredients ahead to work efficiently as the recipe progresses quickly.
- For simpler candy, consider alternative recipes like Crunch Bars or Snickers Bars as mentioned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24fun-size bars
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 98mg | 4% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 4IU | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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