These candy bars are covered with chocolate and filled with a light peanut center that shatters into thin, crispy layers when you bite into it. They resemble the popular Butterfingers candy bar. This recipe yields 10 4-inch bars—but can be easily doubled and made in a 9x13 pan.
Ingredients
- 1 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1/2 cup water
- 3/4 cup light corn syrup
- 3/4 teaspoon baking soda
- 1 pound chocolate candy coating
Steps to Make It
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Gather the ingredients.
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Prepare an 8-by-8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
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Place the peanut butter, baking soda, and vanilla in a small bowl and set aside for now.
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Place the sugar and water in a medium saucepan over medium-high heat. Stir constantly until the sugar dissolves.
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Bring the sugar syrup to a boil, and stir in the corn syrup. Insert a candy thermometer. Continue to cook the syrup, boiling it without stirring, until it reaches 300 F on the thermometer. Watch the pan carefully, as the sugar can quickly rise in temperature and burn at such high heat.
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Remove immediately from the heat once the candy reaches 300 F. Quickly stir in the peanut butter, baking soda, and vanilla and stir until it is smooth.
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Pour the candy into the prepared 8-by-8-inch pan, and allow it to sit for about 2 minutes.
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Take a large knife, while candy is still warm and pliant, and score it into ten pieces: make a cut down the center, then cut each half into 5 pieces, for a total of 10 candy bars.
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Allow the candy to set at room temperature, for at least 4 hours or overnight.
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Prepare the chocolate for dipping once the peanut candy is completely set and firm. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
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Line a baking sheet with foil and set it nearby.
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Carefully cut or break the peanut candy into bars along the scored lines, while the chocolate is cooling.
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Submerge one bar in the melted chocolate using two forks or dipping tools,. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl.
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Place the dipped bar on the foil-lined sheet. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate.
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Serve bars immediately once set!
Tip
- Store remaining bars in an airtight container at room temperature for up to a week.
Nutrition Facts (per serving) | |
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648 | Calories |
32g | Fat |
87g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 648 |
% Daily Value* | |
Total Fat 32g | 41% |
Saturated Fat 13g | 67% |
Cholesterol 2mg | 1% |
Sodium 250mg | 11% |
Total Carbohydrate 87g | 31% |
Dietary Fiber 6g | 23% |
Protein 10g | |
Calcium 51mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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