|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||7%|
|*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.|
This recipe comes from the cookbook, Sweet Eats for All. If you were a fan of Butterfinger candy bars before transitioning to a plant-based diet, you're going to love these crispy, crunchy, and of course, peanut-buttery vegan-friendly candy bars.
You'll need a candy thermometer to make these if you're not familiar with using a cold water method to make candy. You can generally pick these up at almost any kitchen supply store or from various retailers online.
Recipe shared with permission from the publisher from the cookbook 'Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes--From Candy to Cookies, Puff Pastries to Petits Fours
These irresistible candies taste just like the commercial brand, with addictively crunchy peanut butter candy layers encased in creamy chocolate. Of course, these are just as nice without the chocolate on the outside... especially when crumbled up and sprinkled on ice cream.
You can replace the corn syrup in this recipe with agave syrup to make it corn free, although the color of the candy will be darker and it may have a slightly different taste than traditional Butterfinger candy.
1 cup granulated sugar
- 1/3 cup corn syrup
- 1/3 cup water, room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups tempered vegan couverture or melted nondairy chocolate chips (wait until peanut butter candy has cooked before melting or tempering)
Line a 9 x 13-inch baking sheet with parchment paper or have ready a silicone mat of the same size. In a 2 quart saucepan combine the sugar, corn syrup, and water. Bring to a boil over medium heat, stirring often with a clean wooden spoon and washing down the sides with a silicone brush. Once boiling, reduce stirring to occasionally until mixture reads 290 degrees Fahrenheit on a candy thermometer (or the Soft Crack Stage if using the cold water method).
Remove from heat immediately and quickly stir in the peanut butter and vanilla extract and spread about 1/2 inch thick onto the baking sheet or silicone baking mat. Score lightly using a sharp knife to create 1 x 2-inch bars. Break into bars once cooled.
Cover with tempered couverture or melted chocolate and let the candy set until the chocolate becomes firm, for about 1 to 2 hours. Store in an airtight container for up to 1 month.
For simple Buttery Finger Ice Cream: allow a quart of plain vanilla vegan ice cream to soften at room temperature for about 15 minutes. Fold in about 1 cup crushed buttery finger candy along with 1/2 cup chocolate chips. Chill at least 1 hour before enjoying.