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.
So how 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! They 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:
Pour:
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 seriously 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)
Print Recipe
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 1/4 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.
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
NOTES:
- Make sure to use a candy thermometer so these will be super easy to make!
- You will love the true texture and consistency of these butterfingers but because real sugars and peanut butter were used, you wont have tons of toffee bits stuck to your teeth!
- Make sure to use a good quality chocolate for the ultimate candy bar experience!
Excited to try these!
OMG I love this! Butterfingers are one of those candies I rarely think about, but once I see it I HAVE to eat it. Can’t wait to try these out for Halloween parties!
These would be great for Halloween party! THey make a nice big batch for smaller sized candies. Enjoy! :)
I must have these NOW!
These look sooooooo good, but a little intimidating to me.
Catherine – The hardest part is trying not to eat these in one day! Seriously. :) If you have a candy thermometer and aren’t afraid to make a mess of some melted chocolate, you’ll be just fine! :)
THIS LOOKS AMAZING!!!! SEND ME SOME PLEASE :)
How delicious!
These look divine! I’ll definitely have to give them a go, I recently used a similar idea to make cherry ripe :)
xoxo
Flourish
Where do you buy your chocolate chips, and what kind do you buy? Thanks for the great recipe!
Julie, there are a few brands that we like:
http://www.amazon.com/Simply-Lite-Chocolate-Sugar-Free-3-Ounce/dp/B0049UDYH8/ref=sr_1_10?s=grocery&ie=UTF8&qid=1382622211&sr=1-10&keywords=natural+chocolate
http://www.amazon.com/Hersheys-Baking-Chips-Chocolate-8-Ounce/dp/B0040IYGQ2/ref=as_li_tf_mfw?&linkCode=wey&tag=natusweerec0b-20
http://www.amazon.com/Enjoy-Life-Semi-Sweet-Chocolate-10-Ounce/dp/B000HDJZWO/ref=as_li_tf_mfw?&linkCode=wey&tag=natusweerec0b-20
http://www.amazon.com/Luciennes-Sugar-Free-Chocolate-Ingredients/dp/B004SNMG3E/ref=as_li_tf_mfw?&linkCode=wey&tag=natusweerec0b-20
You could also buy 100% percent dark chocolate and sweeten it yourself.
But really, any kind of chocolate will work great! Thanks! :)
Wow ladies these look so so good!! Would you believe here in Australia we don’t actually get butterfingers? These would be worth making instead :)
OH yes! Luckily you have some really yummy ones that the US doesn’t have either. :) Hope you love them if you make them!
Doesn’t the maple syrup change the taste of a “real butterfinger” candy bar?
Surprisingly no! Maple syrup becomes more toffee like when boiled this way and in combination with the peanut butter and chocolate, there’s no real difference. They are worth a shot. :)
Thank you so much for this blog! My favorite recipes are the Butterfingers and the Almond Joys. I have Lyme and not eating sugar was a blow, but now I can still enjoy food and not harm my body. Win Win! I love recipes that are quick, easy, and not a lot of ingredients like the ones you post. Keep up the yummyness! Thanks!
Thank you for the nice comment, Abigail! Lyme and Candida is what started this whole blog in the first place. Good luck in the healing process. It sounds like you are on the right path by eating better. It really is a win win when we can eat healthy but still enjoy treats! :)
Hi Abigail,
I ran across this recipe to make at my son’s request and just happened to look at the comments and saw yours about Lyme. I was finally diagnosed with lyme a few weeks ago after a few frustrating and painful months of not knowing. I hope you are doing well.
Roz
I am having trouble getting the butterfingers to be the right texture. When I boiled the liquid I put the thermometer in and it started to boil at medium heat. But about at 250 degrees it started burning on the sides and I had to turn it off. I did every thing else right but my butterfingers or more toffee ( slightly burned) tasting. How can I change that and get that wafer like texture?
You want to put the thermometer in the pan before you bring the mixture to a boil. It needs to be in the liquid from the beginning of heating until it reaches 300 degrees. Sorry it’s burnt tasting! The other problem could be the thermometer is off. If you are having a problem with the liquid boiling over, I have heard if you run some butter or coconut oil around the inner top edge of the pan, it keeps the mixture from boiling over. My mixture never reached higher than 1/2 way up or so, so I didn’t think to add this to the recipe. Maybe try that step and attach the thermometer at the beginning! Good luck!
These were fantastic. I was afraid I’d burn the mixture, so I lifted the bubbling mixture off the heat twice during the cooking process, but made sure it hit the 300 degrees and it turned out fine. I also used 1/3 cup of honey for the maple syrup since I ran out. I also used dark chocolate. It’s actually best to keep them in the freezer in hopes you’ll forget about them! Fantastic!
These sound delicious, but FYI, neither honey nor milk chocolate are vegan. Not a problem for me, but you might want to change the descriptors or make a note on the recipe.
Thanks Nam! Yes, that it is why we only suggest those items as an alternative in addition to the maple syrup and other chocolates. We try to give other alternatives since we have vegan and non-vegan readers and we want to make recipes easy for everyone! We also list the honey because we know of some vegans, who do not eat or use any other animal products who do eat raw honey. Thank you for the comment! :)
There is no such thing as a vegan who eats honey. If a person eats honey, they are not vegan.
Thank You Jamie!!!
Its like saying i know some vegetarians that eat meat. lol ummm no you dont. vegans consume NO animal products. NONE, ZILCH. And that should include things like Guinness beer which is filtered with animal (fish) products though it has no animal ingredients in the final product.
Les, sorry if our statement has offended you. We understand this topic is widely disputed, but there are people that truly avoid all animal products except for eating honey, so saying they are vegan is an easier description than saying “dairy-free, egg-free, gelatin-free, meat-free, fish sauce free, wool-free, leather-free” etc. But we will try be more careful about how we use this term in the future. Thank you for your comment!
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These look incredible! Would sugar-free pancake syrup (like the kind by Log Cabin) work in place of the maple syrup? It’s all I have at home! :) Thanks for the recipe! Looks divine!
Hi Sami,
Some of those sugar free syrups have other ingredients that are difficult to predict their reaction under high heat. We have not used them and we really can’t say if it would work or not. If you don’t want to use maple syrup, you could try using all honey. Sorry about that!
Loved these!! Please make healthy Snickers next!
B, so glad you liked these!! We attempted Snickers once and didn’t get it down. But we will have to try again. :) They are too good not too!
Once they’re done do they have to stay refrigerated? I had planned on packaging them up and giving them as gifts; is this doable or will they melt and make a mess?
As long as they are kept cool, they will be great! We’ve kept them at room temperature for several hours and they don’t melt at all. We just like them best cold. It’s winter though, so everything is kept cold now, right? :) Enjoy!
Would using Agave instead of honey or maple syrup be okay?
We have not tested this recipe out with agave, but we have made hard candy with agave before and we are sure it would work fine. Please know that it will probably affect the taste though. Maple syrup and honey create a more mock caramel-y flavor than agave does… Hope you’ll let us know how it turns out if you try it!
HOW ON EARTH DID I MISS THIS RECIPE?? I just found it randomly on Finding Vegan. Definitely going on the recipe wishlist :)
Pinned!
Thanks, Jessica! Please let us know if you try it out. :)
These look fantastic! I plan to try making them with sunbutter, since two of my kids have peanut allergies. I’ll let you know how it goes!
Sunbutter sounds really great for these! Good luck!
I tried them with Sunbutter today and the taste is fantastic, but they are a crumbling mess! I think something went wrong in the maple syrup step…it took way longer than 8 to 10 mins to reach 300 degrees, and I kept turning the stove up. Once I added the sunbutter, the texture started to crumble before I got it into the pan, and it never really set up properly. Any thoughts on how to correct this next time? We have some messy bars, and tons of crumbs that we’re going to use in making dairy free butterfinger ice cream! We can’t waste deliciousness! Thanks for the recipe and thanks in advance for any suggestions.
Hi Christine! Oh no, I am so sorry. I don’t know what went wrong! If you used a candy thermometer and cooked the mixture for long enough, it must have been the change of nut butter. I wouldn’t think the nut butter would make it crumbly, but maybe the butter we used was more soft and oily. So sorry!! Butterfinger ice cream is definitely delicious and I’m glad you could at least enjoy the flavor! If you want a vegan homemade ice cream for your treat, here is one idea: http://www.naturalsweetrecipes.com/vegan-butterfinger-blizzards/
Again, I am sorry for the mess and will do a little research to see if I can figure out the problem. Thank you for your comment!
I think this is my favorite recipe on your ENTIRE site! They were absolutely incredible!
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I made a similar version, but used 1/3 the recipe and added some brown sugar and baking soda at the end. I think I would make this again except leave out the baking soda which made it more cloud like. It turned out awesome. I didn’t even use a candy thermometer. I just did water test. I do make candies a lot, so I can tell when the candy syrup is approaching the right temp. I ate like 2 small bars. Sooo good.
Hey Emily, So glad you liked these bars! Yes, you can’t just eat 1! Happy Holidays!:)