Vegan Butterfingers

Do you smell that?

That’s the smell of the end of the breakfast posts era

and the continuation of:

Saturdays!

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.

Fair enough.

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:

Butterath Fingers.

Can you just imagine the crunch that this sucker packs?

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:

(((Side note: It’s incredible how much we take air for granted. I tell ya, those masks do not give way to open nasal passages!)))

Are you ready to make your own Butterath Bars?

Let’s get candy making!

Homemade Butterfingers Recipe

I reviewed this recipe and this one and after 1 failed attempt, I went off of my own instincts with a combo of both.

Makes a 2-3ish dozen mini bars

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. Enjoy Life chocolate chips

DIRECTIONS:

1. Line a 9×13 pan (or a baking sheet will do) with parchment paper.
2. In a medium/small saucepan, combine the water and sugar together on medium heat and stir until sugar has dissolved.
3. Add the corn syrup  and stir until combined.
4. Add candy thermometer (make sure it does not touch the bottom of the pan!)
5. DO NOT STIR UNTIL IT REACHES 310 DEGREES!  (The 2nd time around, this only took about 10-15 minutes, if that).
6. While the sugar is boiling, mix together the peanut butter, vanilla and baking soda separately.
7. Remove sugar from heat once it hits 310 degrees and add peanut butter mix. Stir until completely smooth.
8. 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.
9. Allow to cool for 20 minutes (or even less), then completely cut through the candy.
10. Melt the chocolate in a microwave safe bowl in 30 second increments, stirring at each point, until completely smooth (about 1 min 30 sec).
11. 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.
12. 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:

Happy Hauntings!