Recently my Butterfinger Brownies were featured over at Love from the Oven. Along with several other totally amazing Butterfinger recipes, one caught my eye: Homemade Butterfingers from Not without Salt.
Now you're probably telling yourself, why would I want to make these homemade when I can go walk to the local convenience store and pick one up for less than it costs to make these?
I hear ya.
But listen to me.
With the word homemade comes bragging rights. Shout it to the world, "I MAKE MY OWN BUTTERFINGERS! I AM SPECIAL!"
Have I convinced you yet that these are totally worth it to try and make yourself?
1 cup smooth peanut butter
1 1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup sugar
1/3 cup light corn syrup
1/2 cup water
3/4 cup semi sweet chocolate chips
Butter an 8 inch square pan. In a small bowl, melt the butter, vanilla and salt. Set aside.
In a clean medium sized sauce pan, combine the sugar, corn syrup and water. With clean hands, mix these ingredients together until no grains of sugar remain. Wipe down the sides of the pan with a little more water to remove any sugar crystals from the side.
On a medium-high heat, cook the sugar until it reaches 290 degrees F. While the sugar cooks, continue giving the peanut butter a warm up in the microwave so it doesn't get too cold.
When the sugar mixture reaches 290 degrees F., quickly pour the warm peanut butter mixture into the sugar mixture. Stir well and pour into the prepared pan. Spread with an offset spatula.
Allow the mixture to cool for about 5 minutes and top with the chocolate chips. Allow them to melt and spread with an offset spatula.
Cool in the refrigerator for about 30 minutes.
(Recipe adapted from Not without Salt originally from The Ultimate Candy Book)
Lined to: Around My Family Table, Today's Creative Blog, Skip To My Lou, Crazy for Crust