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1
Line a 9x13-inch baking dish with parchment paper (leave some paper hanging over two sides of the dish) and set aside.
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2
Add the water, maple syrup and cream of tartar into a saucepan over medium heat and mix until everything is dissolved.
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3
Clip a candy thermometer to the side of the pan and bring mixture to a boil on medium heat.
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4
Allow the mixture to boil until you reach 300 F without stirring at all (this should take about 8-10 minutes).
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5
Meanwhile, measure out the peanut butter and salt.
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6
Add the salt to the peanut butter right away and have the vanilla extract measured and ready, keeping each separate.
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7
Youll add these immediately once the candy reaches 300 F.
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8
When the mixture reaches 300 F, turn off heat and remove the pan from the heat.
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9
Add the peanut butter and salt mixture and the vanilla, then put the pan back on the hot burner and quickly stir to incorporate.
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Then, pour the mixture into your prepared parchment-lined baking dish and quickly spread to desired thickness.
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11
Pop the pan in the fridge for 1 minute.
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12
Then with a sharp knife, cut the mixture into desired size bars.
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13
The mixture may still run together after you cut them, but you want to cut these bars when they are still soft.
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14
Place dish back in the fridge for 5-10 minutes or until they are firm enough for the chocolate.
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15
Melt your chocolate during this time.
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16
You can melt it in the microwave (microwave for 30 seconds at a time, stirring in between each additional 30 second increment and stop once smooth) or in the top of a double boiler with simmering water in the bottom.
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17
Remove bars from the fridge and cut the bars again as needed.
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18
Set the bars on a parchment paper-lined cookie sheet.
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Spread the melted chocolate completely over the bars and place them about 1/2 inch apart on the prepared cookie sheet.
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20
Place in the freezer to set completely, for about 20-30 minutes.
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21
These bars are the most delicious (and crunchiest) chilled, but enjoy them at any temperature!
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22
Yields about 7 super sized large candy bars, fourteen 2 1/2 by 1 inch candy bars (pictured) or 30-32 smaller (fun size) candy bars.
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Notes: Make sure to use a candy thermometer so these will be super easy to make!
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24
You will love the true texture and consistency of these butterfingers but because real sugars and peanut butter were used, you wont have tons of toffee bits stuck to your teeth!
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Make sure to use a good quality chocolate for the ultimate candy bar experience!
