Recipe: Butterfinger Candy Bars Copycat Recipe

 You can't buy butterfinger candy bars in Germany at the time of writing this blog. I was told it's because butterfinger candy bars are made with corn syrup from genetically modified corn, effectively banning them from the EU. 

But I am a huge peanut butter fan. I miss butterfinger candy bars. Luckily, my dear mother had a copycat recipe that really works. Here we go.

Butterfinger Candy Bars (Copycat):
2 cups (400g) sugar
1 cup (225mL) water
3/4 cup (180mL) corn or rice syrup
2 cups (480g) peanut butter
1 tsp baking soda

Combine sugar, water and corn syrup in a small pot and heat it over the stove until it reaches hard crack stage.

Line a baking sheet with parchment paper or butter it really well while the sugar syrup is cooking.
Once the syrup has reach hard crack, remove from heat. Add baking soda and peanut butter. Stir until combined.

Pour into the lined baking sheet and spread it around. While the candy is still hot, use a knife to cut it into pieces. Allow to cool completely and break apart at the cut marks.
Melt 200-300g of milk chocolate.

Dip the candy bars in the chocolate and allow it to set up.
Drizzle with chocolate if you want. Actually covering them in chocolate is also completely optional. I love these without the chocolate also. Whichever you prefer.

But let's be real here. These are amazing! They taste VERY similar to store bought butterfinger candy bars and don't violate EU regulations.

Watch us make these amazing candy bars on YouTube here:
Schaut zu wie wir diese unglaubliche Schokoriegel auf YouTube machen hier:


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