• Line two baking sheets with parchment paper or use silicone baking mats
• Set oven to lowest temperature- (about 170F)

Peanut Butter Dough

• Melt the peanut butter so it is liquid, stir in the corn syrup, powdered peanut butter, and sift the powdered sugar into it. Knead it into a dough
• Shape the peanut butter dough into a 7 inch square on one on the parchment lined baking sheets- Place in the oven

Caramel

• Add the granulated sugar to a saucepan over a high heat. Add the 1/4 tsp of lemon juice to the sugar at the same time it goes in the saucepan. Using a whisk, stir for about 10 minutes until the sugar is fully dissolved and is a golden-brown color. As soon as the sugar is fully dissolved (no grains at all) take off the heat as the sugar can quickly burn.
• Whisk in the corn syrup and quickly pour the caramel into a thin 9-10 inch square over the over parchment paper lined baking sheet

  The caramel cools fast so you must shape it into a square very quickly and try to make it as neat as possible

Butterfinger Assembly

• Take your Peanut Butter slab out of the oven and place it in the center of your caramel sheet- ensuring there is caramel exposed on all the sides
• Lifting the parchment paper, fold the caramel over the peanut butter filling to enclose it in thirds sealing the edges as you go. Thick of it like folding a letter and pinching in the sides so the peanut butter filling doesn't escape.

  You need to work very quickly of the caramel will become too stiff to fold- if it is too stiff place everything in the oven for up to 15 minutes to make pliable again.

  Try to be gentle as you fold the caramel!

  If you were even slightly under on measuring the corn syrup or lemon juice the caramel will be very hard and difficult to work with. You'll have to return the caramel to the oven between every step in order to keep it soft enough to work with.

  Consider working over an electric stove over the lowest heat with a baking sheet between the caramel to keep it warmer and less likely to crack.
• Once it is folded and the edges are sealed place it in the oven for five minutes to help soften
• Using a rolling pin, gently roll everything into a thin rectangle, and refold it into an envelope again- and return to the oven to become pliable again
• Repeat this process 4 times for a total of 5 folds- Folding it more than the 5 times will result in a less flaky and less crispy butterfinger
• After the final fold roll out the candy in 1/2 inch thick rectangle. Cut it in half, and then make 4 vertical cuts to make 8 large bars
• Gently shape each bar into a slight curve so it is slightly rounded
• Refrigerate the candy for at least 1 hour to let cool (or overnight)

Chocolate Coating

• Using a double boiler melt your chocolate and mix in your coconut oil
• Using a fork to hold the bar of peanut butter toffee up, pour over the melted chocolate, then place on parchment paper
• Repeat until all bars are coated in chocolate
• Put the bars in the refrigerator for at least 20 minutes or until chocolate has firmed up

Storing

• Keep the candy in a tightly sealed contained in the refrigerator for up to six weeks