Most of us have a favorite candy we’ve tried to replicate at home but it usually falls a little short. We’re proud to say that we’ve come up with a recipe for homemade Butterfinger bars that’s actually better than the original—really!

It’s all about texture when it comes to these sweet and savory babies. They’re still crunchy but not nearly as brittle so they don’t stick to your teeth. In fact, they’re so light you’ll have to hold yourself back from eating too many!

Working with hot sugar syrup can get a bit dicey so you may want to keep a bowl of ice water nearby. Using a large, heavy-bottomed pot instead of one that is thin not only distributes the heat more evenly but also lessens the chance of getting yourself burned. That syrup needs space to bubble up!

Better-than-the-real-thing homemade Butterfinger bars

homemade Butterfinger bars recipe

These homemade Butterfinger bars taste better than the real thing.

Ingredients
 

Yield: 30 -40 squares
4 from 6 ratings
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  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 1 1/2 cups light corn syrup
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp baking soda
  • 2 1/2 - 3 cups peanut butter, chunky
  • 12 oz bag chocolate chips, milk chocolate or semi-sweet

Instructions
 

  • Butter a large baking sheet very well then set aside.
  • Add sugar, water, corn syrup and salt to a large, heavy-bottomed saucepan—you want one that’s large enough to allow the mixture to expand by at least 5 times. Place it over medium-high heat and bring to a boil, stirring frequently with a wooden spoon until the sugar has dissolved. Place a candy thermometer into the sugar mixture and allow the syrup to heat until it hits 290–295 degrees.
  • While the syrup is heating, stir together the vanilla and baking soda in a small bowl then measure out the peanut butter and place in a separate bowl. Don’t skip this step! These ingredients need to be added while the sugar syrup is very hot, so you will not have time to measure ingredients or dig peanut butter out of the jar.
  • When the syrup reaches 290–295 degrees, remove from heat and stir in the vanilla/baking soda mixture. The mixture will bubble furiously, but stir constantly and mix thoroughly, being careful not to be burned by rising steam. Working quickly but carefully, add the peanut butter to the hot syrup and stir to completely combine. Immediately transfer the mixture to the baking sheet then spread or press it until ¼" thick. Set aside to cool.
  • After the candy has cooled to room temperature, melt the bag of chocolate chips in the microwave. Heat the chocolate 30 seconds, stir, then continue heating in 15-second intervals, stirring after each, until the chocolate is 80%–90% melted. Remove from microwave and continue stirring until the remaining chocolate is melted.
  • Spread the melted chocolate in a thin layer over the top of the candy then set aside to allow the chocolate to set. Slice into bars and serve chilled or at room temperature to an awestruck audience. Enjoy!

Notes

You’ll need a candy thermometer and a large heavy-bottomed pot for this recipe.
Calories: 323kcal, Carbohydrates: 43g, Protein: 6g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 224mg, Potassium: 162mg, Fiber: 2g, Sugar: 26g
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