Ultra-Crunchy Butterfingers
Prep time: 30 minutes
Cook time: 8 minutes
Yields: 12 Butterfingers
Author: Ireland Lindsay
Ingredients:
1 1/2 cups (415g) of smooth unsalted peanut butter
1 teaspoon (7g) fine sea salt
1 cup (210g) granulated sugar
1/2 cup + 2 tablespoons (200g) corn syrup
1/4 (60g) water
1 1/2 teaspoons (4g) vanilla
1 teaspoon (8g) baking soda
1 1/2 cups (265g) chocolate chips around 70% chocolate
Flakey salt for finishing
FOR THE PEANUT BUTTER BASE:
PREPARE an 8x8 inch baking pan with non-stick and parchment. Set aside. Get all your tools prepped and ready as the next few steps go quite swiftly.
NEXT mix the peanut butter and salt in a large* bowl and set aside.
*Grab a bowl larger than you’d think, it will make the further steps easier.
COMBINE sugar, corn syrup, and water in a heavy-bottomed saucepan and place over medium heat swirling to dissolve the sugar. Continue cooking until it has turned a golden amber color and registers 285F with a digital thermometer. While that is cooking, combine the vanilla and baking soda in a small bowl off, then set aside. Once the deep color has been achieved and it has turned 285F, turn off the heat and immediately mix in vanilla/baking soda solution stirring vigorously. The sugar mixture should immediately begin to rapidly bubble and aerate, continue mixing for 30-seconds to a minute then pour into the peanut butter mixture. Congrats dude, you just made honeycomb.
WORKING somewhat quickly, fold the 2 mixtures together. Once the mixture starts to thread and look stringy pull up with the spatula stretching the mixture to create longer strings/threads. The longer the strings, the flakier the Butterfinger.
ONCE well-combined transfer to prepared pan, making sure to get it as even as possible reaching all 4 corners. Chill in refrigerator till completely set, 1 hour or so. When your Butterfinger base has completely set, it should be firm enough to handle.
TO form the butterfingers, invert the base onto a clean work surface. Using a sharp edge cut the base into 6 even logs, then cut those logs in half to form 12 even bars. Enrobe with chocolate immediately or chill in the fridge until ready.
TO ENROBE BARS:
Tools needed: Skewers, fork, offset spatula, parchment-lined baking sheet
CREATE a double boiler by pouring 2 inches of water into a heavy-bottomed saucepan, bring to a boil. Once boiling place a heat-proof bowl over the top, make sure the water isn’t touching the bottom of the bowl, but rather creating steam underneath.
PLACE the chocolate into the heat-proof bowl and melt over the boiler for 1-2 minutes or until completely fluid and no chunks remain. Set aside to cool for 1-2 minutes. While the chocolate is cooling go ahead and grab all your tools/prepare your baking sheet with parchment.
ONCE slightly cooled. Place 2 skewers over the side of the top of the bowl. Using a fork, lower your peanut butter bar into the chocolate and cover thoroughly. Lift the peanut butter bar and place on skewers giving the skewers a rough tap or 2 to let excess chocolate fall to the side. Using the offset spatula, steadily even the top layer of chocolate.
TO FINISH:
PLACE enrobed butterfingers onto the prepared sheet and finish with flaky salt.
STORE in an airtight container in the refrigerator for up to 1 week, or at room temp for 3 days, enjoy!
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Recipe by @IreBakes
