Monday, November 30, 2020

Crunchy Peanut Butter Maple Candy or Healthy Butterfinger Bars

 Crunchy Peanut Butter Maple Candy

     The first time I made this recipe I didn't believe that such simple ingredients could taste exactly like my favorite candy bar. I took them to friends and family members and many of them said they tasted even better! You know that flaky crunch you get when you bite into a Butterfinger? This candy has that! The process of boiling the maple syrup and cream of tartar to the perfect temperature and then quickly adding in the peanut butter is what creates that signature crunch. The recipe is very simple, but does require a candy thermometer. I've tried making candy before without one and it turns out so much better when you know the exact temperature rather than just trying to time it. I hope you make these and love them just as much as I do! 

Crunchy Peanut Butter Maple Candy 

Makes about 24 depending on the size 


1 cup pure maple syrup

1/8 tsp cream of tartar

1 cup creamy peanut butter ( you want a smooth PB for this, not a chunky natural one, I used Skippy Natural)

1 cup chocolate chips, I use Enjoy Life to keep them dairy free

Coconut oil for greasing the saucepan and a knife


1) Place the 1 cup maple syrup and 1/8 tsp cream of tartar in a small saucepan over medium heat.

2) Grease the upper part of the saucepan, just above the maple syrup with coconut oil. This will help it not to boil over. 

3) Place a candy thermometer in the mixture. Mine has a clip you can use on the side of the pan, so that the thermometer is touching the maple syrup mixture but not sitting on the bottom of the pan. DO NOT STIR the mixture.

4) Note: You will boil the mixture until it reaches 300 degrees Fahrenheit. It took about 10 minutes on my stove.

5) While you wait for the mixture to reach the correct temperature, measure out the 1 cup of peanut butter into a medium sized bowl. You will want to have this ready because you need to work quickly once the maple syrup is ready.

6) Line a small sheet pan (mine is 8x11) with parchment paper and grease a knife with coconut oil so it will be ready.

7) Once the maple syrup mixture reaches 300 degrees immediately pour it over the peanut butter. You will need to stir it very quickly so that the mixture will combine before it starts to set. 

8) Once it is combined quickly pour it onto the parchment lined sheet pan and spread it with the back of a  spoon or spatula, if the mixture starts to stick you can grease the spatula with a little coconut oil also. 

9) Use your greased knife to score the candy, I made mine into about 1 inch squares but you can cut them as large or small as you would like your candy to be.

10) Place the candy in the refrigerator for at least 30 minutes or until it feels set.

11) In a microwave safe bowl melt the chocolate chips for 30 seconds, stir, and microwave in 30 second increments until it is melted.

12) Dip each piece of candy in the chocolate and place on the parchment paper. Return to the refrigerator for another 30 minutes until the chocolate has set. 


This candy will keep two weeks in the refrigerator in a sealed container. You can keep them at room temperature but the dairy free chocolate will start to soften, so I prefer to take them out right before serving.  

This recipe was inspired by

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