Description
This Vegan Butterfingers recipe creates deliciously crunchy, peanut buttery bars coated in rich vegan chocolate. Made with simple ingredients like crushed vegan cornflakes, smooth peanut butter, and a homemade caramelized sugar syrup, these bars replicate the classic Butterfinger candy in a completely plant-based form. Perfect for satisfying your sweet tooth with a homemade treat free from dairy and eggs.
Ingredients
Scale
Base
- 42 g vegan cornflakes
- 260 g smooth peanut butter
Syrup
- 170 g organic caster sugar
- 100 g golden syrup
- 50 ml water
- 7.5 g baking soda
- 5 ml vanilla extract
Chocolate Coating
- 250 g vegan chocolate
Instructions
- Prepare Equipment and Ingredients: Ensure all equipment is ready and ingredients are measured because you will need to work quickly once the honeycomb mixture is prepared.
- Line Baking Pan: Line an 8-inch square pan with parchment paper and set aside for easy removal of the final bars.
- Crush Cornflakes: Place the cornflakes in a food processor and blitz for a couple of minutes until they become a medium-fine crumb.
- Make Sugar Syrup: In a medium to large saucepan, combine sugar, golden syrup, and water. Heat over medium and stir with a wooden spoon until the sugar dissolves. Stop stirring to prevent crystallization.
- Heat Syrup to Hard Crack Stage: Increase heat to medium-high. Use a candy thermometer to monitor the syrup’s temperature until it reaches 149°C (300°F), which takes about 15 minutes.
- Warm Peanut Butter: Place peanut butter in a heat-resistant bowl over a double boiler. Whisk until smooth, then stir in the crushed cornflakes gently.
- Mix Baking Soda and Vanilla: Combine baking soda and vanilla extract in a small bowl.
- Add Baking Soda Mixture to Syrup: When syrup reaches 149°C, quickly whisk in the baking soda-vanilla mixture—be careful as it will bubble vigorously and is extremely hot.
- Combine Syrup with Peanut Butter Mixture: Pour the syrup mixture into the peanut butter and cornflake mixture and fold gently until incorporated, avoiding over mixing to maintain the texture.
- Set Mixture in Pan: Transfer the combined mixture into the lined baking pan, pressing evenly to the edges and smoothing the top. Let set at room temperature for 2 hours.
- Slice Bars: Once fully set, remove the slab from the pan and carefully cut into bars using a sharp knife.
- Coat with Chocolate: Melt vegan chocolate over a double boiler. Dip each bar using two forks into the melted chocolate to coat the bars thoroughly, then place them on parchment paper to set for 1-2 hours.
- Store Properly: Store the finished bars in an airtight container at room temperature away from heat, cold, or moisture. They will keep fresh for up to two weeks.
Notes
- Golden syrup can be substituted with light corn syrup or a mild maple syrup, though flavor and texture may slightly change.
- Ensure you have a candy thermometer for accurate syrup temperature, which is key for achieving the perfect crunchy texture.
- Work quickly when combining the hot syrup with baking soda to capture the right aeration and lightness characteristic of honeycomb.
- Use a sharp knife and gentle pressure when cutting bars to prevent crumbling.
- Keep bars at room temperature and store them away from humidity for best results.
