Vegan Butterfingers

The centre of these delicious vegan homemade butterfingers has the flaky, crispy and crunchy texture that comes from the original Butterfinger chocolate bars. Think of them like a hybrid between crunchie honeycomb bars and peanut butter, only better and without the dairy!
Prep Time: 40 minutes
Setting time: 2 hours
Total Time: 2 hours 40 minutes
4.75 from 24 votes
stack of homemade butterfinger chocolate bars with jar of peanut butter in the background.

If you remember my vegan crunchie bars recipe from a couple of years back, this recipe was adapted from them. The addition of a few ingredients helps turn these bars into a copycat version of original butterfinger candy bars.

So what was needed to get that classic crispy peanut butter centre? The addition of two key ingredients, cornflakes and peanut butter. These vegan butterfingers are just as good (or if you ask me in my biased opinion) far better than any store bought candy bars. They have been a real crowd pleaser with everyone who has tried them, and make the perfect Halloween treat!

Butterfingers ingredients

  • Caster sugar:  This is the main ingredient that makes up the “cinder toffee” filling for these candy bars.
  • Golden syrup: This prevents the sugar from crystallising to an extent.
  • Baking soda: baking soda is added to the caramel as it reacts to the acid found in the sugars and creates air bubbles.
  • Vanilla extract: vanilla helps to add depth of flavour to the recipe, and who doesn’t love a little vanilla?!
  • Cornflakes: I usually find mine on the free-from isle in the supermarket, most often I use Dove’s Farm Cornflakes. I always recommend checking the labels of the brand you’re using to see if it is suitable for vegans, as sometimes there are animal products added in the form of dairy or vitamins. Some brands differ depending on the country you’re in. As shown on veganfriendly.org.uk, vitamin D is often derived from wool-bearing animals, making it unsuitable for vegans.
  • Peanut butter: The main flavour of these bars, and what gives them that classic butterfinger flavour is smooth peanut butter.
  • Chocolate: feel free to use any dairy-free chocolate of your choice. Depending on your taste, dark and vegan milk chocolate both work really well for this recipe.

 ingredients to make homemade butterfingers.

How to make homemade butterfingers (with step-by-step photos)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Firstly, get all of your equipment prepared as when working with sugar syrup preparation is key.

  1. Blend the corn flakes until finely ground – set these aside for later.
  2. Add the sugar and golden syrup to a saucepan with some water and simmer. Pop your candy thermometer into the pot and wait for it to reach 149°C (300°F), this will take around 15 minutes, so be patient but keep a very close eye on the pot.
  3. Meanwhile melt the peanut butter over a double boiler (bain-marie) and stir in the ground corn flakes until thoroughly mixed.
  4. Mix together the baking soda with your vanilla extract to form a paste and add this to the heated sugar syrup. Remove from the heat and whisk to combine.
  5. Carefully fold the honeycomb mixture into the bowl with the peanut butter and corn flakes. Be cautious not to over-mix it at this point as you could risk deflating the airy cinder toffee.
  6. Press the mixture into a lined cake pan and allow to set at room temperature. This shouldn’t take more than a couple of hours.
  7. Once completely set, you can remove the butterfinger from the pan and cut into serving bars.
  8. Lastly coat in chocolate, and go for a second coating if you feel like it!

Expert tips for making the perfect peanut butter fingers

Prepare ahead of time

There really aren’t that many steps to getting set up for this recipe. However it’s extremely important that you get all your ingredients and equipment prepped and ready to go before turning on the hob. The only way to get the right consistency and crunch of your cinder toffee is to adhere to the exact recipe method and timings – so spending that couple of minutes setting yourself up at the start could mean the difference between crunchy honeycomb and a rock hard or sticky mess!

Storage tips

These bars don’t like heat, cold or moisture. So be sure to store them in an airtight container at room temperature. They’ll last for a week or two, if you can keep your hands off them that is!

Recommended tools

 

Additions

  • Roasted peanuts: If you want to take that peanut flavour and crunch to the next level you can toss some crushed peanuts over the top of these candy bars.
  • Popcorn: Some lightly salted popcorn would be amazing on top of these bars. Just bear in mind that this will soften if they aren’t eaten on the same day.
  • Flaky salt: I love adding this on top of homemade candy bars as it adds another layer of flavour and crunch.
  • Butterfinger crumbs: If you have any odd pieces of butterfinger left after slicing your bars, you can crumble them on top of the chocolate!
 

peanut butter finger chocolate bars.

FAQs

Are butterfingers gluten free?

These homemade butterfingers can be adapted as gluten free by opting for gluten free corn flakes.

Do these candy bars need to be refrigerated?

These bars do not need to be refrigerated and last well in an airtight container at room temperature for about a week or so.

Can I make them without a candy thermometer?

In order to make honeycomb the sugar syrup needs to come to 149°C (300°F). This is known as the hard crack stage. I highly recommend using a thermometer here for accuracy (and less stress!). But if you are stuck for one but really want to give these bars a go you can test the mixture in water. Instructables.com have a great post on how to test the hard crack stage without a candy thermometer if you’re interested.

flat lay of peanut butter butterfinger chocolate bars.

More vegan candy bar recipes

 
*This recipe was originally published on February 16th, 2021. It was updated on August 20th, 2021 to include simplified image instructions and a video tutorial.
stack of homemade butterfinger chocolate bars with jar of peanut butter in the background.

Vegan Butterfingers

4.75 from 24 votes
PRINT RECIPE PIN RECIPE
The centre of these delicious copycat bars has the flaky, crispy and crunchy texture that comes from the original Butterfinger chocolate bars. Think of them like a hybrid between crunchie honeycomb bars and peanut butter, only better and vegan!
Prep Time 40 mins
Setting time 2 hrs
Total Time 2 hrs 40 mins
Servings 12

INGREDIENTS

  • 42 g vegan cornflakes
  • 170 g organic caster sugar
  • 100 g golden syrup
  • 50 ml water
  • 7.5 g baking soda
  • 5 ml vanilla extract
  • 260 g smooth peanut butter
  • 250 g vegan chocolate

INSTRUCTIONS

  • Begin by making sure that you have all of your equipment ready and ingredients measured out, as you will need to work quickly once the honeycomb mixture is ready.
  • Line an 8 inch square pan with parchment paper and set aside.
  • Add the cornflakes to your food processor and blitz for a couple of minutes until they are ground down into a medium-fine crumb.
  • Add the sugar, golden syrup and water to a medium/large saucepan and place on a medium heat. Stir using a wooden spoon for a minute or so until all of the sugar has melted. At this point stop stirring the mixture, as continuing to do so will cause the sugar to crystallise.
  • Turn the heat up to medium-high and place your candy thermometer into the syrup to monitor the temperature. You want the syrup to get to 149°C (300°F), this will take around 15 minutes, so be patient but keep a very close eye on the pot.
  • Meanwhile add the peanut butter to a large heat resistant bowl and heat over a double boiler, whisking until smooth. Add the crushed cornflakes to the bowl and gently stir them together.
  • In a small bowl or glass, mix together the baking soda and vanilla extract.
  • Once the sugar syrup has reached 149°C (300°F), add the baking soda-vanilla mixture and whisk for a few seconds to combine the mixture. Be careful not to touch it as it will be extremely hot!
  • Pour the sugar syrup mixture into the peanut butter mixture and fold until combined, being careful not to over-mix.
  • Transfer the mixture to the lined pan and press it evenly into the edges, using a spatula or flat bottomed glass to even out the surface. Allow this to set at room temperature for 2 hours.
  • Once it is completely set and at room temperature, you can remove the butterfinger from the baking dish. Carefully cut it into bars using a sharp knife.
  • Melt the chocolate over a double boiler and coats the bars, using two forks to dip them into the chocolate. Sit the coated bars on a sheet of parchment paper and allow them to set completely for 1-2 hours.
  • Store in an airtight container at room temperature.

RECIPE NOTES

 

Storage tips

These bars don’t like heat, cold or moisture. So be sure to store them in an airtight container at room temperature. They'll last for a week or two, if you can keep your hands off them that is!

 

Recommended tools

 

Additions

  • Roasted peanuts: If you want to take that peanut flavour and crunch to the next level you can toss some crushed peanuts over the top of these candy bars.
  • Popcorn: Some lightly salted popcorn would be amazing on top of these bars. Just bear in mind that this will soften if they aren't eaten on the same day.
  • Flaky salt: I love adding this on top of homemade candy bars as it adds another layer of flavour and crunch.

NUTRITION

Calories: 328kcal | Carbohydrates: 41g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 277mg | Potassium: 148mg | Fiber: 3g | Sugar: 33g | Vitamin A: 10IU | Calcium: 37mg | Iron: 2mg
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Recipe Rating






8 thoughts on "Vegan Butterfingers"

    1. Hi Alison,

      I have’t tried using agave yet, although it would be so amazing if that or maple syrup would do the job. As far as I can see, agave is mostly fructose, whereas glucose is needed to control the formation of sugar crystals. Maple syrup does have a small amount of glucose so if you’re going to try one I would lean towards that. Please do let me know if it works out for you

      Christina x

      1. 5 stars
        Hi Christina, So i used agave in place of golden syrup and coconut sugar in place of castor sugar and they came out so yummy. I had to pop them in the fridge for 20 minutes to firm the chocolate, which i know you recommend not to do, but it wouldn’t firm up. The inside did get hard, but they were still soooo good. My whole family LOVED them!

        1. Hi Alison,

          That’s amazing! So happy to hear that. Thank you so much for your feedback, I’m sure it will be helpful to many people looking to swap out the ingredients.

  1. Wow this worked! I did half of recipe because I really didn’t think this was going to work out. I tried doing the baking soda and sugar thing in the past and it was a bit of a disaster. But this actually worked! I think I could have gone a temp or 2 higher from what I had it because the caramel thing was still slightly chewy, but the peanut butter helps with that. Oh and even though I did half of recipe I still ended up with a lot of pieces (well for me it is), I’ve had it in my fridge for about a week in a half so far inside a container and it’s still good (as I had some today).

    This really taste like a butterfinger or from what I can remember. Thanks!

    1. So happy to hear it went well. Thanks so much for the feedback, great to hear that it worked out with half the ingredients!