Nutterfingers Candy Bar

Nutterfingers Candy Bar

The Spruce / Christine Ma

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 10 servings
Nutrition Facts (per serving)
648 Calories
32g Fat
87g Carbs
10g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  1. Gather the ingredients.

    Nutterfingers Candy Bar ingredients

    The Spruce / Christine Ma

  2. Prepare an 8-by-8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    aluminum foil lined baking pan

    The Spruce / Christine Ma

  3. Place the peanut butter, baking soda, and vanilla in a small bowl and set aside for now.

    peanut butter, baking soda, and vanilla in a small bowl

    The Spruce / Christine Ma

  4. Place the sugar and water in a medium saucepan over medium-high heat. Stir constantly until the sugar dissolves.

    sugar and water in a saucepan

    The Spruce / Christine Ma

  5. 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.

    sugar mixture cooking in a saucepan

    The Spruce / Christine Ma

  6. 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.

    peanut butter, baking soda, and vanilla added to the sugar mixture in the saucepan

    The Spruce / Christine Ma

  7. Pour the candy into the prepared 8-by-8-inch pan, and allow it to sit for about 2 minutes.

    peanut butter mixture in a prepared baking pan

    The Spruce / Christine Ma

  8. 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.

    peanut butter mixture cut into pieces in a prepared baking pan

    The Spruce / Christine Ma

  9. Allow the candy to set at room temperature, for at least 4 hours or overnight.

    peanut butter bar pieces in a baking pan

    The Spruce / Christine Ma

  10. 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.

    bowl of melted chocolate

    The Spruce / Christine Ma

  11. Line a baking sheet with foil and set it nearby.

    aluminum foil lined baking sheet

    The Spruce / Christine Ma

  12. Carefully cut or break the peanut candy into bars along the scored lines, while the chocolate is cooling.

    peanut butter candy pieces on a cutting board

    The Spruce / Christine Ma

  13. 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.

    peanut butter candy bar dipped into a bowl of chocolate

    The Spruce / Christine Ma

  14. 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.

    Nutterfingers Candy Bar on a baking sheet

    The Spruce / Christine Ma

  15. Serve bars immediately once set!

    Nutterfingers Candy Bars on a plate

    The Spruce / Christine Ma

Tip

  • Store remaining bars in an airtight container at room temperature for up to a week.