Gather ’round and don’t be scared now. Conventional candy bars do have many frightful ingredients, reading like a chemistry experiment gone terribly wrong. Tempting with bewitching spells cast from sugar and corn syrup, even the strongest hero have occasionally fallen for their evil tricks. It’s time we beat those monsters back once and for all.
Butterfingers were original unleashed upon the world almost one hundred years ago and continue haunting hapless shoppers at checkout stands to this day. Escape from that dangerous trap because back in the safety of your home, we can make a real treat together.
Resoundingly crunchy, crisp throughout, and packed with deeply toasted nutty flavor, this recipe is more than just a resurrection of a past favorite, but a complete revival and revamp. Cloaked in devilishly dark chocolate, these rich, intense flavors would utterly slay the old phantom.
Originally featured in my now defunct eBook Wicked Treats, it seemed a same to let this gem meet such an timely end. If there’s only one treat you plan on making for Halloween, make it this one!
- 1 Cup Granulated Sugar
- 2 Tablespoons Water
- 3/4 Cup Maple Syrup
- 1/2 Teaspoon Salt
- 1 Cup Crunchy Peanut Butter
- 1/2 Teaspoon Vanilla Extract
- 3/4 Teaspoon Baking Soda
- 12 Ounces Semi-Sweet Chocolate
- Lay out a piece of parchment paper or silicone baking sheet next to your stove, and set aside.
- In a medium saucepan with high sides, combine the sugar, water, maple syrup, and salt over moderate heat. Stir to combine, and then leave it alone until it comes to a full, rolling boil. Insert a candy thermometer and let the pot bubble away, cooking to the hard crack stage; 290 degrees.
- Meanwhile, combine the peanut butter and vanilla in a microwave-safe container, and microwave for just a few seconds to warm and loosen up the peanut butter. Once the hot sugar syrup reaches the proper temperature, remove the thermometer and very quickly and vigorously stir in the peanut butter mixture, immediately followed by the baking soda. It will foam up significantly, so waste no time in moving over to your prepared baking sheet and as soon as the baking soda is incorporated, pour the mixture out on the sheet. Don’t press the mixture down, but very gently coax it out to spread it to about ¼ - ½ inch in thickness.
- Let cool for a minute or two, and then score it into bars with a lightly greased, very sharp knife. Let cool completely, and then snap into pieces along the scored edges.
- Finely chop the chocolate and microwave in a microwave-safe container at 30-second intervals, stirring thoroughly between each round. Once smooth, dip your bars so that they’re completely covered, allowing the excess to drip off, and place them on a clean piece of parchment or silicone baking mat to cool. Let rest at room temperature or the fridge until the chocolate has solidified.
Once fully cooled and set, wrap bars individually in plastic and store in an airtight container at room temperature for up to a week.
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Amount Per Serving: Calories: 190Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 139mgCarbohydrates: 27gFiber: 2gSugar: 23gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.