Butterfinger Candy Bars
These were made in my class and they are so delicious. Try them you will be happy.
1/3 cup Agave
1/3 cup water
1 cup of granulated sugar
1 cup creamy peanut butter
l cup of some kind of chocolate. I used Peter's chocolate milk mixed with a little dark chocolate.
1 to 2 tsp. of coconut oil. This will give the chocolate it's crispness. This is optional if you don't want this like a regular candy bar, disregard.
Heat the first 3 ingredients in a tall pan, stir on medium heat until the sugar and syrup are dissolved. When it starts to boil, put a candy thermometer in the syrup and heat to 275-280 degrees, stirring occasionally during process. Then pour your cup of peanut butter in immediately. Immediately pour from your pan on to a parchment lined jelly roll pan. Spread out. This will harden fast so be careful. Scour it so that you can make candy bars out of it. I got a candy bar mold from the Bosch Kitchen Center to do this. I poured my chocolate in the mold, then painted it in with a brush. I dumped out any left over. I placed the butter finger squares in, then poured chocolate over the back. Put it in the freezer for a couple of minutes and dumped the finished product on to the counter. Look at the great candy bar.
1/3 cup Agave
1/3 cup water
1 cup of granulated sugar
1 cup creamy peanut butter
l cup of some kind of chocolate. I used Peter's chocolate milk mixed with a little dark chocolate.
1 to 2 tsp. of coconut oil. This will give the chocolate it's crispness. This is optional if you don't want this like a regular candy bar, disregard.
Heat the first 3 ingredients in a tall pan, stir on medium heat until the sugar and syrup are dissolved. When it starts to boil, put a candy thermometer in the syrup and heat to 275-280 degrees, stirring occasionally during process. Then pour your cup of peanut butter in immediately. Immediately pour from your pan on to a parchment lined jelly roll pan. Spread out. This will harden fast so be careful. Scour it so that you can make candy bars out of it. I got a candy bar mold from the Bosch Kitchen Center to do this. I poured my chocolate in the mold, then painted it in with a brush. I dumped out any left over. I placed the butter finger squares in, then poured chocolate over the back. Put it in the freezer for a couple of minutes and dumped the finished product on to the counter. Look at the great candy bar.
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