Do you smell that?
That’s the smell of the end of the breakfast posts era
and the continuation of:
Let’s not even bother with formalities
and just get right into the good stuff, shall we?
It’s why you came back anyway, just say it.
You don’t care about me, you just care about the candy.
I don’t blame you.
But I will hurt you
if you dare lay a finger on my:
Gluten-free and Vegan Butterfingers!
These tasty creatures remind me of what would happen if a
Heath Bar and Butterfinger had babies.
They would procreate a beautiful little treasure I like to call:
Dare I say it’s delightful!
(Is it rude of me to taunt it in your face like this?)
These were so good that not only did Greg
(the only person I have ever met that doesn’t like candy)
say they were awesome…
but even I found myself Trick-or-Treating at my very own place of residence
just to get another treat:
Are you ready to make your own Butterath Bars?
Let’s get candy making!
Homemade Butterfingers Recipe
Makes a 2-3ish dozen mini bars
- 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. Enjoy Life chocolate chips
- 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).
After many attempts of Trick-or-Treating
with no luck,
Greg finally felt sorry for this old lass
and succumbed to my pouty face.
I knew it would come in handy one of these days.
He likes me. He really, really likes me! (He better after 5 years…)
I’m sure most of you have left already
to go buy yourself a candy thermometer.
So for those who are still here,
one last picture for the road: