Monday, August 26, 2013

Homemade Butterfingers


My favorite chocolate bar when I was little. Once again, this has been a trial and error project. 



One Bag of Candy Melts and/or chocolate chips
1 Cup of Agave Nectar
1 Cup of Crunchy Peanut Butter


1. Heat Agave on Medium Heat to 300 Degrees 
IMPORTANT NOTE: Do not stir during this process
2. About 20 Minutes 
3. Put Peanut Butter in separate bowl 
4. Line a cooking dish with wax paper
5. When the Agave is at 300 degrees, pour over peanut butter 
6. Pour Mixture into dish with wax paper
7. Put the dish in the fridge for 20-30 Minutes, once it has hardened
8. Cut into little squares



9. Melt chocolate
10. Dip squares in chocolate
11. Place on another sheet of wax paper
12. Let them cool 

This recipe gives you the initial crunch, but the more you chew it, it starts to become more like a nougat. Still delicious and almost there, as far as my butterfinger recipe journey is going. 

If you use maple syrup instead of agave
you will get the perfect butterfinger crunch, plus more of the sugar & corn syrup. 







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