Homemade Butterfinger Style Peanut Crunch Bar With Caramel Swirl

You’ve come to the right place! These homemade Butterfinger-style peanut crunch bars with a luscious salted caramel swirl are everything you’ve dreamed of and more. Forget store-bought – this recipe delivers an intensely peanutty, perfectly crunchy, and utterly addictive treat. We’re taking the classic flavors and textures to the next level with a rich dark chocolate coating and a generous sprinkle of extra peanuts. Get ready to experience peanut butter perfection!

What You’ll Need

• 100g (3.5oz) Roasted Peanuts, Finely Chopped: We’re using roasted peanuts for that deep, nutty flavor that’s essential to a Butterfinger experience. Finely chopping them ensures they distribute evenly throughout the bar and provide that signature crunch. You can roast raw peanuts yourself for even more flavor control, or use pre-roasted, unsalted peanuts.
• 150g (5.3oz) Granulated Sugar: This provides the base sweetness for the peanut crunch layer. Granulated sugar caramelizes beautifully, creating a lovely texture.
• 60g (2.1oz) Light Corn Syrup: Corn syrup helps prevent crystallization and contributes to the chewy texture of the peanut crunch. Light corn syrup is preferred for its neutral flavor.
• 30g (1oz) Honey: A touch of honey adds a subtle floral sweetness and helps bind the ingredients together.
• 30g (1oz) Unsalted Butter, Cut into Pieces: Butter adds richness and helps create a smooth, glossy texture in the peanut crunch. Using unsalted butter allows you to control the overall saltiness of the bars.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla enhances the overall flavor profile, adding warmth and complexity. Be sure to use alcohol-free vanilla extract if you prefer.
• 100g (3.5oz) Smooth Peanut Butter: Creamy peanut butter is the heart and soul of these bars! Use a good quality, smooth peanut butter for the best flavor and texture. Avoid using natural peanut butter that separates, as it can affect the consistency.
• 150g (5.3oz) Powdered Sugar: Also known as confectioners’ sugar, powdered sugar adds sweetness and helps create a stable, pliable peanut crunch mixture.
• 60ml (2 fl oz) Heavy Cream: Heavy cream provides the richness and body for the salted caramel. It’s essential for achieving a smooth, velvety caramel sauce.
• 2 tbsp (30ml) Unsalted Butter for Caramel: Just like in the peanut crunch layer, butter adds richness and helps create a smooth texture in the caramel.
• ½ tsp (2.5ml) Sea Salt, Plus Extra for Garnish: Sea salt balances the sweetness of the caramel and enhances the overall flavor. Flaky sea salt is perfect for garnishing, adding a delightful textural contrast.
• 200g (7oz) Dark Chocolate (70% Cocoa, Halal-Certified): High-quality dark chocolate provides a beautiful contrast to the sweet and salty peanut crunch and caramel. 70% cocoa offers a good balance of sweetness and bitterness. Halal-certified chocolate is used to cater to a wider audience.
• 1 tbsp (15ml) Coconut Oil: Coconut oil adds shine and smoothness to the melted chocolate, making it easier to work with and creating a beautiful glossy finish.
• Extra Chopped Peanuts for Topping: These add extra crunch and visual appeal to the finished bars.

Ingredient Substitutions

While this recipe is designed for optimal flavor and texture, here are a few substitutions you can make if needed:

• Peanut Butter: You can use crunchy peanut butter for a more textured bar, but the overall consistency will be slightly different.
• Dark Chocolate: Milk chocolate can be used, but it will result in a much sweeter bar.
• Heavy Cream: In a pinch, you can substitute with half-and-half, but the caramel won’t be as rich.

Crafting the Perfect Peanut Crunch: A Step-by-Step Guide

1. Prepare the Pan: Begin by meticulously lining a 20 x 20 cm (8 x 8 in) baking pan with parchment paper. Ensure the paper extends over the edges – this will be your lifesaver when lifting the finished bar out.
2. Create the Peanut Butter Base: In a medium saucepan, combine the granulated sugar, light corn syrup, honey, and 30g of butter. Cook over medium heat, stirring *constantly*. This is crucial to prevent burning and ensure even caramelization. Continue stirring until the mixture transforms into a deep amber color (around 160°C / 320°F) and all sugar crystals are completely dissolved. A candy thermometer is highly recommended for accuracy.
3. Incorporate the Peanut Goodness: Immediately remove the saucepan from the heat. Swiftly stir in the finely chopped roasted peanuts, smooth peanut butter, vanilla extract, and powdered sugar. Mix vigorously until a smooth, glossy, and cohesive mass forms. Work quickly here, as the mixture will start to set as it cools.
4. Spread and Set the Base: Pour the peanut mixture into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly to a thickness of approximately 1 cm (0.4 in). Allow the mixture to cool at room temperature, but don’t let it harden completely – it should remain pliable for the caramel swirl.
5. Prepare the Sea-Salted Caramel: While the peanut base cools, prepare the caramel. In a clean saucepan, melt 2 tbsp of butter. Add the remaining 150g of granulated sugar and stir continuously until it begins to melt. Once melted, whisk in the heavy cream. Bring the mixture to a gentle boil and cook, without stirring (you can gently swirl the pan), until the caramel reaches 115°C (240°F) and coats the back of a spoon – this usually takes about 5 minutes.
6. Salt and Swirl the Caramel: Remove the caramel from the heat and stir in the ½ tsp of sea salt. Drizzle the warm caramel in a zig-zag pattern over the still-warm peanut layer. Using a skewer, toothpick, or thin spatula, gently swirl the caramel into the peanut layer, creating a beautiful ribbon effect. Avoid over-swirling, as you want distinct caramel veins.
7. Chill and Firm: Allow the slab to come to room temperature, then refrigerate for at least 20 minutes, or until firm enough to handle without being sticky. This chilling step is essential for clean cutting and chocolate coating.
8. Melt the Chocolate: While the slab chills, melt the dark chocolate and coconut oil together in a double boiler (or a heatproof bowl set over a simmering pot of water). Stir frequently until the chocolate is completely melted, smooth, and glossy. Maintain a temperature around 45°C / 113°F to prevent seizing.
9. Coat in Chocolate: Remove the chilled slab from the refrigerator and carefully pour the melted chocolate over the entire surface, ensuring complete coverage. Gently tap the pan on the counter to release any trapped air bubbles.
10. Add Peanut Topping: While the chocolate is still glossy, sprinkle extra chopped peanuts evenly over the top and gently press them into the chocolate.
11. Set and Cut: Let the chocolate set completely at room temperature, or for faster setting, refrigerate for another 15 minutes. Once firm, lift the slab out of the pan using the parchment paper overhang and cut into 5 cm (2-inch) bars.

The Science Behind the Crunch

The magic of a Butterfinger-style bar lies in the unique texture – that satisfying, flaky crunch. This isn’t accidental! The combination of cooked sugar, peanut butter, and finely chopped peanuts creates a brittle structure. As the mixture cools, the sugar crystallizes, forming those characteristic, irregular pieces that break apart with a delightful snap. The powdered sugar helps to prevent the mixture from becoming *too* hard, keeping it slightly pliable and contributing to the overall texture. The corn syrup and honey also play a role, preventing excessive crystallization and adding chewiness.

Caramel Swirl Variations

Don’t be afraid to experiment with the caramel! For a deeper flavor, try using brown butter in your caramel. Simply melt the butter and continue cooking it until it turns a nutty brown color before adding the sugar. You can also infuse the caramel with other flavors like vanilla bean paste, a pinch of cinnamon, or even a dash of bourbon (use sparingly!). For a spicier kick, add a pinch of cayenne pepper to the caramel.

Peanut Perfection: Choosing the Right Nuts

The quality of your peanuts significantly impacts the final product. I recommend using dry-roasted, unsalted peanuts for the best flavor and texture. Finely chopping the peanuts is also crucial – you want small pieces that distribute evenly throughout the bar and contribute to the crunch. Avoid using pre-salted peanuts, as the sea salt in the caramel provides sufficient seasoning.

Storage and Shelf Life

These Homemade Butterfinger Style Peanut Crunch Bars are best stored in an airtight container at room temperature for up to 5 days. Refrigeration can make the chocolate bloom (develop a white coating), but it won’t affect the taste. If you live in a warm climate, storing them in the refrigerator is recommended. They can also be frozen for up to 2 months; wrap them tightly in plastic wrap and then place them in a freezer-safe container.

Frequently Asked Questions

Can I use a different type of chocolate?

Yes, you can! Milk chocolate or white chocolate will also work, but dark chocolate provides a nice contrast to the sweetness of the caramel and peanut butter.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as your peanut butter and chocolate are certified gluten-free.

What if I don’t have a candy thermometer?

While a candy thermometer is highly recommended for accuracy, you can test the caramel by dropping a small amount into a glass of cold water. If it forms a firm, pliable ball, it’s ready.

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