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! 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:
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 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 1/8 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 7 x 11 baking dish or an 8×8 for extra thick bars 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
NOTES:
- 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.
Based on 5 Review(s)
Zebra Caramel Popcorn
13 Healthy Halloween Candies
Honey Cinnamon Almonds
Peanut Butter Pretzel Chocolate Popcorn
Raw Dark Chocolate Coconut Truffles
Sharon says
WOW!!! Loved this healthy butterfinger recipe. I had some doubts as I am not a big candy maker… and it seemed some readers had some problems but just make it anyway!! I was worried I was burning the candy mixture but when I poured it into the pan, it was perfect. Perfectly chewy like real candy! It was delicious and my family is in big trouble because this is the new favorite candy. We’ll be making this again and again.
Brittaney says
I need some help my maple syrup burnt before it reaches 300 degrees.
Danielle says
Can I substitute all honey in this recipe?
Natural Sweet Recipes says
Hello! You can use all honey, but the flavor will not be as authentic. The maple plays a huge part in providing that “butterscotch” peanutty flavor.
Jen says
You girls are GEMS!!! I can’t stop eating this candy. Everyone, make these now.
Rhonda Summer says
UGH – disappointing waste of time & expensive ingredients! Not to mention a mess. I’m a good cook & very good at baking but the recipe didn’t warn that the mixture would nearly bubble over (from what seemed to be a high enough pot). I also put the candy thermometer in from the very beginning, but as a another commenter said – my mixture stagnated at 250 degrees & after a long time at that temp it just started to burn. (My candy thermometer is brand new BTW). I finally just took it off the stove & proceeded with the recipe at 250 degrees just to end up with a crumbly mess that I now don’t know what to do with. All organic, very expensive ingredients & all going in the garbage! Don’t bother with this recipe!!
Annie says
Hi Rhonda,
I’m sorry you had such a poor experience with these candies. From your comment, it could be that your pot is the problem and this recipe might require a thicker/sturdier pot? That’s just a guess as it seems you used all the ingredients as stated and followed the recipe. I’m really sorry they didn’t turn out for you. These candies are one of our favorites ever and I’m sorry you couldn’t enjoy them. :(
Emily says
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.
Annie says
Hey Emily, So glad you liked these bars! Yes, you can’t just eat 1! Happy Holidays!:)
Thank you! says
I think this is my favorite recipe on your ENTIRE site! They were absolutely incredible!
Christine says
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!
Annie says
Sunbutter sounds really great for these! Good luck!
Christine says
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.
Annie says
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!
Jessica @ Desserts with Benefits says
HOW ON EARTH DID I MISS THIS RECIPE?? I just found it randomly on Finding Vegan. Definitely going on the recipe wishlist :)
Pinned!
Annie says
Thanks, Jessica! Please let us know if you try it out. :)
Emilie says
Would using Agave instead of honey or maple syrup be okay?
Annie says
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!
Miki says
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?
Annie says
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!
B says
Loved these!! Please make healthy Snickers next!
Annie says
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!
Sami says
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!
Annie says
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!
Nam says
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.
Annie says
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! :)
Jordan says
Thank you!!!!
Ellie says
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!
Abigail says
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?
Annie says
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!
Abigail says
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!
Annie says
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! :)
Roz says
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
Dianna says
Doesn’t the maple syrup change the taste of a “real butterfinger” candy bar?
Annie says
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. :)
Jan @ Sprouts n Squats says
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 :)
Annie says
OH yes! Luckily you have some really yummy ones that the US doesn’t have either. :) Hope you love them if you make them!
Julie says
Where do you buy your chocolate chips, and what kind do you buy? Thanks for the great recipe! They were amazing, even though I didn’t use all sugar-free chocolate.
Annie says
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! :)
Jamie says
These aren’t vegan. I’m disappointed. I was so close to finding a lactose free Butterfinger recipe. :(
Natural Sweet Recipes says
Hi Jamie, these butterfingers are vegan if you use vegan chocolate. Check out your health food stores, they have lots of natural vegan options!
Greta says
These look divine! I’ll definitely have to give them a go, I recently used a similar idea to make cherry ripe :)
xoxo
Flourish
Kelli H (Made in Sonoma) says
How delicious!
Jessica @ Desserts with Benefits says
THIS LOOKS AMAZING!!!! SEND ME SOME PLEASE :)
Catherine says
These look sooooooo good, but a little intimidating to me.
Annie says
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! :)
M says
I must have these NOW!
Kelly @ hidden fruits and veggies says
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!
Annie says
These would be great for Halloween party! THey make a nice big batch for smaller sized candies. Enjoy! :)
Wendi says
Excited to try these!