Peanut Butter Dough
- 150 Grams Peanut Butter (1/2 cup plus 2 tbs) Use Smooth
- 1/4 Cup Powdered Sugar
- 1 tbs Corn Syrup or Brown Rice Syrup/Cane Sugar Syrup
- 1/2 tsp Peanut Butter Powder
Chocolate Coating
- 10 Ounces Dairy Free Chocolate Use a tempered chocolate for extra shine, or use chocolate chips for a more budget friendly option
- 1/2 tbs Coconut Oil
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
Leave the candy in the oven at the lowest temperature for about 10-15 minutes between folds to help prevent cracking. It's ok to have some peanut butter seeping out- but it will be very difficult to fold in the peanut butter after it cracks.
Be concise with your measurements or the caramel will not be flexible to work with and can crack
Scroll up to the process photos to see what the whole process looks like.
Calories: 393kcal | Carbohydrates: 54g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 82mg | Potassium: 105mg | Fiber: 3g | Sugar: 47g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg