Vegan Butterfinger Recipe

While my kids are begging me to make yet another batch of Snickers, I'm thinking about this Butterfinger recipe instead.

Can Cara achieve that unforgettable Butterfinger crunch with this simple recipe?

finishedbutterfingersoct2012.jpg

Yes, she can!

This vegan Butterfinger version still captures the crispety, crunchy, peanut-buttery flavor and texture that we all love.  As an added plus, you don't have to slave in the kitchen for hours to achieve this goodness. Making this candy took about 40 minutes and half of that time was spent waiting for it to cool.

butterfingerseondpicoct2012.jpg

This is before I put them in the freezer to set 

Watch me make the recipe below and get the full details from Forks & Beans.

Be sure to update me if you try this recipe and subscribe to my YouTube channel for more recipes, vlogs, reviews, and lifestyle videos. 

Song playing while I worked on this recipe...

Corinne Bailey Rae-Choux Pastry Heart

Vegan Butterfingers

by Fork & Beans

Ingredients

  • 1/2 c. light corn syrup
  • 1/2. c. water
  • 1 c. vegan sugar
  • 1 c. peanut butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 – 1 1/4 c. vegan chocolate chips (Enjoy Life chocolate chips is a goof brand)

Instructions

Line a 9×13 pan (or a baking sheet will do) with parchment paper.

In a medium/small saucepan, combine the water and sugar together on medium heat and stir until sugar has dissolved.

Add the corn syrup and stir until combined.

Add candy thermometer (make sure it does not touch the bottom of the pan!)

DO NOT STIR UNTIL IT REACHES 310 DEGREES! (The 2nd time around, this only took about 10-15 minutes, if that).

While the sugar is boiling, mix together the peanut butter, vanilla and baking soda separately.

Remove sugar from heat once it hits 310 degrees and add peanut butter mix. Stir until completely smooth.

Pour onto parchment paper lined pan. Allow to cool for a few minutes and then take a knife and cut into desired small pieces (mine were approx 2″x1″). Do not cut all the way through–just almost.

Allow to cool for 20 minutes (or even less), then completely cut through the candy.

Melt the chocolate in a microwave safe bowl in 30 second increments, stirring at each point, until completely smooth (about 1 min 30 sec).

Dip candy into chocolate, place on wax paper and using the back of the fork, form little peaks on top to give an “official” look of the candy bar.

Allow to set for several hours (you can even place in the freezer).

Powered by Recipage

GET THE CHECKLIST

1117stepstogovegancover_(1)

Ready to go vegan? Get the "7 Steps to go Vegan" checklist

Powered by ConvertKit