These Homemade Butterfingers are simple to make and have that classic crunch of the traditional treat. They are vegan, gluten free, dairy free, nut free, and naturally sweetened.
My brother proclaimed these to be the best treat I've ever made which is a bold statement considering he gets a lot of the baked goods I make. The taste and texture are spot on to the original candy- chewy, crumbly, and sweet.
Making the Candy
The butterfinger center is candy which means it needs to be cooked to a certain temperature to be the right texture. Not hot enough and it won't set and too hot means it will be too hard or burn. A candy thermometer is needed to make sure it comes out perfectly. It's not hard, but definitely isn't something kids should help with because the mixture gets very hot and could burn badly.
Nut Free Butterfingers
These are kept nut free by using sunflower seed butter which is free of the top 8 allergens including nuts. The taste is so close to peanut butter that these taste just like the classic candy still.
These are made nut free, but I have made them many times with peanut butter as well for the real authentic flavor and they are always a huge hit. It's a 1:1 swap and really, any nut butter would work like cashew or almond. Peanut butter of course is classic.
I know you will love these homemade butterfingers because they are crunchy, sweet and so tasty. Don't be intimidated by the long instructions- I wanted to be thorough to make sure they come out great. Here are more yummy recipes to try:
- Vegan Paleo Snickers
- Paleo Oatmeal Cream Pies
- Vegan Paleo Samoa Cookies
- Chocolate Toffee Recipe (gluten free and vegan)
Paleo Vegan Butterfinger Candy Bars
- Combine maple syrup and cream of tartar in a 2 qt (or smaller) sauce pan and stir to combine. This will be the only time the mixture will be stirred. Grease the top rim with coconut oil to prevent the mixture from boiling over. Place a candy thermometer on the side and turn the heat to medium.
- Boil until mixture reaches 300°, about 9 minutes of boiling. Do not stir at all the whole time.
- Prepare a sheet tray by lining it with parchment paper.
- While that boils, measure out the SunButter to a medium bowl and grease a butter knife with coconut oil. The knife will be used to score the candy while it’s still warm.
- Once maple syrup reaches temperature, pour over the SunButter and stir quickly. Mixture will harden and thicken quickly. Dump onto the prepared pan and spread into a 8x11 rectangle. Score with the butter knife into 2x1 inch rectangles. Let cool and then cut again along the precut marks.
- 8x11 the cut into 2x1 rectangles, makes about 25
- The edge pieces aren’t the prettiest, these can be cut off and eaten or dipped in chocolate as well. The middle pieces are definitely more even and pretty.
- Melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring each time. This should take about 1 ½ minutes. Dip each candy piece in chocolate, scrapping the extra off. Place back on the parchment paper and let cool.
- These can be stored covered at room temperature up to two weeks or in the fridge or freezer for longer.
Inspired by Detoxinista