Homemade Butterfinger Bars

We had our first snow this week. I was lucky enough to be off work that day and able to just view from our windows. I’m such a wuss when it comes to the cold. When I was 16 years old, I moved to Minnesota from California. We only stayed for one year, but the cold was so bad it felt like tiny icicles were stabbing every inch of your body. They have AWFUL winters, I could never get used to it. Big props to those who can, like I said, I’m a wuss. Anyway, we stayed for a year, and moved back to California. I stayed in California until just about 5 years ago when I made the move to Denver. When our first winter came I was amazed. You mean winter here isn’t the same -30 degree temperatures like Minnesota?? It was actually BAREABLE in Colorado. AMAZING. And so beautiful. I could actually enjoy the snow (for a little while at least, I am still always cold).

A few years into cooking I really started to get into candy recipes. I feel like I’m fulfilling my inner child’s dream by taking a candy I enjoyed as a kid and recreating it. I had no idea how a Butterfinger was made. I had no idea there was even PEANUT BUTTER in a Butterfinger. All I knew back then was I held it in high esteem and it rightfully took its place alongside so many other candy bars.

I researched and tweeked this recipe over the years. It is surprisingly easy, will take about an hour from start to finish. You will need a candy thermometer, as the correct temperature is most crucial part of the entire recipe.

Butterfinger Bars

Yield 15  2” bars

Corn syrup 1/3 cup

Water 1/3 cup

Sugar 1 cup

Peanut butter 1 cup

Coating Chocolate 1 cup (optional)

Directions:

Preheat oven to 200 degrees F (93C)

Put the corn syrup, water, and sugar in a medium sauce pot. Heat on high, and attach a candy thermometer.

Cook to 310 degrees F (154 C)

Meanwhile, measure out peanut butter, set aside.

Spray a small cookie sheet well. I’ve used a quarter sheet tray (or a 9”x12” tray), but you can use whatever you’ve got as you will only be using a portion of it. Put cookie sheet in the oven. You’re trying to keep this relatively warm so when the candy comes up to temp you have a little more time to smooth it out on this cookie sheet before it sets up and solidifies. A warm tray will help that.

Watch the thermometer closely. This will take a few minutes to get to temp, but it is important you do not go over as it will result in a brittle texture that you’re not going to be able to eat without breaking your teeth.

As soon as the thermometer reads 310, turn off heat and immediately stir in the peanut butter.

Pull the cookie sheet from the oven and pour the candy on. Spray an offset spatula or rubber spatula and smooth out the candy as quickly as possible, trying to get an even thickness all around.

Once smooth, take a knife and score 1”x 2” pieces

You may use the oven as a warming agent if the candy is setting up too quickly.

Once you’re happy with the scoring, set on a counter to let set up for 30-40 minutes.

Once the candy is set up, invert onto a cutting board and cut where you scored.

Melt the chocolate over a double boiler, or in a microwave for 30 second increments.

Dip half or the whole piece into chocolate and lay on a piece of parchment paper to dry.

You may sprinkle a little sea salt at this time for a little salty boost, or just leave as is.

Store in an airtight container, do not refrigerate.