This may come as a shock but can’t even remember the last time I had a packaged butterfingers bar. I guess that’s because I discovered you can make homemade things better than commercially produced things.
These bars are my attempt to make something very similar to those popular candy bars. I wanted to make a better and healthier homemade version of one of our favorites. They require a bit of candy-making fuss but they don’t really take that long.
I have always been a little shy around candy-making. I had a bad experience. I think everyone who has ever done anything with boiling sugar has had a few epic failures. I’m just saying, if by chance you don’t have a perfect track record with candy either you should get back on the horse because these are so worth it.
My favorite things about these is that they have very simple, basic ingredients that you can pronounce. No corn syrup and these could easily be made gluten free by replacing the flour with GF flour.
They have that brittle flakiness that everyone loves in a butterfinger and the cookie layer helps balance the richness of the other two layers. You guys know me, I’m a major lover of salty-sweet and flavor balance.
These are everything that a butterfinger lover could wish for in a bar.
3-Layer Butterfinger Toffee Fudge Bars (Vegan)
Ever wanted to recreate your childhood candy bar favorites? This cookie bar recipe is a blast from the past for all butterfinger lovers.
- 3 tablespoons coconut cream softened
- 2 tablespoons natural peanut butter
- 2 tablespoons unsweetened plant-based milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 7/8 cups flour 3/4 + 2 tbsp
- 2/3 cup natural peanut butter divided
- 3/4 cup sugar
- 1/4 cup maple syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons coconut cream
- 2/3 cup dairy-free semi-sweet chopped dark chocolate or chocolate chips
Preheat oven to 350 degrees F (180 C). Beat coconut cream, peanut butter, milk, and sugar together in a medium bowl until creamed. Add salt, vanilla, and flour and mix until combined. Press into a greased 8x8 inch baking pan and bake for 12 - 15 minutes until evenly browned on top. Remove from oven and allow to cool.
While shortbread is cooling, warm 1/4 cup peanut butter until easily spreadable and spread over shortbread. This will act as the glue for the second layer.
Combine sugar, syrup, and water in a small saucepan and bring to a boil, stirring occasionally and scraping any sugar from the sides. Allow it to boil until it reaches 300 degrees F (150 C). (Watch carefully because if it goes any hotter it will start to burn. Turn off heat and immediately stir in peanut butter and salt then carefully pour out on top of shortbread and peanut butter and spread into a smooth layer.
In a microwave safe bowl or double boiler melt the chocolate and coconut cream together over low heat until smooth. Spread over butterfinger layer and allow to cool before cutting.