These Paleo Vegan Butterfinger Candy Bars are simple to make and have that classic crunch of the traditional treat. They are gluten free, dairy free, nut free, and naturally sweetened.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
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. It’s incredible and I know you are going to love them!
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. The mixture gets very hot and could burn badly.
Nut Free Butterfingers
These are kept nut free by using my favorite No Sugar Added SunButter. It’s 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.
I know you will love these paleo vegan butterfinger candy bars 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 copycat recipes to try:
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Paleo Vegan Butterfinger Candy Bars
- 1 cup maple syrup
- 1/8 teaspoon cream of tartar
- 1 cup No Sugar Added SunButter
- 1 cup dairy free chocolate chips
- 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 8×11 rectangle. Score with the butter knife into 2×1 inch rectangles. Let cool and then cut again along the precut marks.
- 8×11 the cut into 2×1 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 1/2 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
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