Healthier Butterfingers

While other popular recipes rely on melted candy corn and crushed corn flakes, this recipe achieves its crunchy texture by boiling maple syrup until it reaches the “hard crack” stage.

(This is a term used in candy making, but don’t worry, you don’t have to be an expert candy maker to make these!)

The result is a less-processed Butterfinger candy bar with all the flavor you love. All you need are five ingredients to get started.

⭐⭐⭐⭐⭐ Review

“These candy bars came out perfect and delicious. Thank you for sharing. No more store bought bars for me” – Heather

Homemade Butterfinger Ingredients

Here’s what you’ll need:

• Peanut Butter. Use all-natural peanut butter for the best flavor. (The kind you need to stir when you first open the jar.) I prefer using salted peanut butter for the most flavor, in addition to the added salt in this recipe.
• Maple syrup. This is not to be confused with processed pancake syrup that you might find at the store. Use 100% pure maple syrup for the best results.
• Cream of tartar. This ingredient prevents sugar crystallization in candy making. This addition means the peanut butter center will be easier to bite into as a result.
• Chocolate Chips. Use any variety of chocolate you like as the outer coating. Dark chocolate chips are my preference, but semi-sweet will work, too.

How to Make Healthy Butterfingers

Step 1:

Spray a square 9-inch baking dish with cooking spray and line it with parchment paper. This must be ready to go immediately, as the recipe will move quickly. Measure out the peanut butter and salt, too.

In a small saucepan, combine the maple syrup and cream of tartar. Whisk well until the cream of tartar has dissolved. This is the ONLY time you will stir this mixture.

Step 2:

Attach a candy thermometer (affiliate link) to the saucepan, making sure that the stem of the thermometer is not touching the sides or bottom of the pot. Ideally, the tip should be submerged in 2 inches of syrup for the most accurate results. Alternatively, you can use an instant-read thermometer periodically as the maple syrup boils.

Bring the maple syrup to a rolling boil over medium-high heat. Watch the pot to ensure it doesn’t boil over (lower the heat if it starts to rise too quickly) and continue boiling until the maple syrup reaches the “hard crack” stage, which is 300°F. 

Note: Candy making is tricky because the sugar can quickly burn once you get near the 300ºF goal temperature. You’ll get the crispiest results if you let the maple syrup reach 300ºF, but if you don’t want to risk burning it, you can remove it from the heat once it reaches at least 270ºF, which is the soft crack stage. (This stage is used for making toffee and butterscotch. It’s not quite as crispy, but it will still create a firm candy.)

Step 3:

Once the maple syrup has reached the correct temperature, immediately turn off the heat and stir in the peanut butter and salt. Stir as quickly as you can without splattering (because it’s hot), then immediately pour it into the parchment-lined pan. 

Use a spatula to spread the mixture while it’s still hot, as it will harden quickly. (For example, I took a quick photo of the mixture in the pot for this post, and it hardened in the pan before I could get to the next step. So work quickly!)

Transfer the pan to the freezer to chill for 10 minutes. 

Step 4:

While you wait, go ahead and melt the chocolate over a double-boiler. The perk of using a double boiler is that the pan of boiling water can be kept underneath the bowl of chocolate, allowing it to stay melted while you coat both sides of the candy bars. (Alternatively, you can melt the chocolate in a heat-safe bowl in the microwave using 30-second intervals.)

Remove the pan from the freezer. The bottom may still feel warm to the touch, which is good because the bars are easier to slice when they aren’t cold. Use a large, sharp knife to cut the peanut butter layer into bars. 

Make five vertical cuts to make six rows of candy bars, and then cut them in half to create 12 large candy bars. Or, cut them in half again to make smaller fun-size bars. (Or Butterfinger bites!)

Step 5:

Use two forks to dip each bar into the melted chocolate, letting the excess chocolate drip off before placing them on a parchment-lined baking sheet. Or, use a spoon to spread the melted chocolate over each bar. Once the chocolate has hardened, flip the bars over and coat the other side. 

There’s no need to be perfect or coat the sides of the bars because the process can feel tedious. (Next time, I’d probably coat the tops and call it a day.)

Storage Tips

Store homemade Butterfingers in the fridge or freezer for the longest shelf life and crispiest results. They will keep for 2 weeks in the refrigerator, or up to 6 months in the freezer.

More Recipes to Try

• Homemade Crunch Bars
• Almond Butter Cups
• Vegan Snickers Bars

If you try these homemade candy bars, please leave a comment and star rating below letting me know how you like them.