Vegan "Butterfinger" Candy: Buttery Fingers Recipe

Photo Credit: Allyson Kramer
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
337 Calories
17g Fat
43g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 337
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 16%
Cholesterol 3mg 1%
Sodium 168mg 7%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Protein 8g
Calcium 20mg 2%
*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.)

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

Buttery Fingers

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)

Steps to Make It

  1. 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).

  2. 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.

  3. 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.

  4. 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.