Print

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.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 - 20 bars

Ingredients

Shortbread Layer:

  • 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

Butterfinger Layer:

  • 2/3 cup natural peanut butter divided
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 1/2 cup water
  • 1/4 teaspoon salt

Fudge Layer:

  • 2 tablespoons coconut cream
  • 2/3 cup dairy-free semi-sweet chopped dark chocolate or chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.