We all love them… That crunchy, toffee texture and nutty chocolate combo. That fantastic sweet flavor that compliments ice cream, brownies or truffles oh so well. That buttery crisp bliss is utter perfection covered in milk chocolate. Butterfingers have almost every great sugar combination wrapped up in one little candy.
good incredible would it be to have a healthy version of this candy bar? And what if you could make these today because you have everything to make them? No need for coconut sugar or vegan butter! Homemade Butterfingers are not too difficult to make! These use ingredients you have on hand and the peanutty candy portion can be cooked up in about 10 minutes. That makes them so easy and healthy that you won’t be able to find an excuse not to enjoy these now.
All you need to do is boil:
Spread and cut:
Melt and stir:
Stack, count, admire, crumble, devour…..
They are not only easy to make, they are better than regular Butterfingers because they are:
- white sugar free
- high fructose corn syrup free
- gluten free
- soy free
- grain free
- guilt free!
This is the candy bar to have around this fall season. Make huge batches of them, stash them in your freezer (FYI, they are actually best half frozen!) and just keep these little gems in every corner of the house. Trust me, you won’t be tempted by traditional candies in the slightest if you’ve got a real candy bar at your fingertips!
Healthy Homemade Butterfingers (vegan and gluten-free)
1/4 cup Water
1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each)
1/4 teaspoon Cream of Tartar
1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch)
1/2 teaspoon Pure Vanilla Extract
3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter)
2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi-sweet/dark for a really decadent treat!)
Add the water, maple syrup and cream of tartar into a saucepan and mix until everything is dissolved. Clip a candy thermometer to the side of the pan and bring mixture to a boil on medium heat. Line a 9 by 13 baking dish with parchment paper and set aside.
Allow the mixture to boil until reaching 300 degrees F (about 8-10 minutes) WITHOUT stirring at all. Meanwhile, measure out the peanut butter, salt, vanilla and chocolate. Add the salt to the peanut butter right away and have the vanilla extract ready. You’ll add these immediately once the candy reaches 300 degrees. (If the mixture comes close to boiling over the pot, lift it off the heat as needed).
When it’s 300 degrees, turn off heat and remove the pan. Add the peanut butter (salt) and vanilla, then put the pan back on the burner and quickly stir to incorporate. Then, pour the mixture into your prepared parchment lined baking dish and quickly spread to desired thickness.
Pop the pan in the fridge for 1 minute. Then with a sharp knife, cut the mixture into desired size bars. The mixture may still run together after you cut them, but you want to cut these bars when they are still soft. Place in the fridge again for 5-10 minutes until they are firm enough for the chocolate. Melt your chocolate during this time.
Remove from the fridge, re-cut the bars as needed and lay out on a parchment lined cookie sheet. Spread the melted chocolate completely over the bars and place about 1/2 inch apart. Place in the freezer to set completely, 20-30 minutes. These bars are the most delicious (and crunchiest) chilled, but enjoy them at any temperature!
Yields about 7 super sized large candy bars, 14 – 2 1/2 by 1 inch candy bars (pictured) or 30-32 smaller (fun size) candy bars
- Make sure to use a candy thermometer so these will be super easy to make!
- Make sure to use a good quality chocolate for the ultimate candy bar experience!
- Update: some readers have said their mixture come to almost boil over their pan during the cooking process. One tip to avoid this it wipe some oil around the edge of the pot before cooking to keep the sugars from going over.