Repost of a great candy recipe. This time I used peanut butter. They taste just like a Butterfinger bar. Crispy, crunchy and there never will be a better pair than chocolate and peanut butter!
Pix included this time too!
Fair warning... this recipe requires more clean up than I like to do. The end result is really good... but I will not be making these on a regular basis. If anyone has candy making clean up tips I would love to know them!
My daughter found this recipe at The Family Kitchen on Babble. We tried it 3 times and figured out how to make it work easily. Our version is different in that they are more like bar cookies than a candy bar. We also are using Sunbutter instead of peanut butter.
We experimented and actually made one batch of the sugar, corn syrup candy to split between a half recipe of Sunbutter/baking soda and a half recipe of peanut butter (Skippy Natural)/baking soda. So, everyone at my house can enjoy! If you do this, a 13x9 pan will not be necessary. I used two cookie sheets lined with parchment and just made as best a square shape as I could!
1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup Creamy Sunbutter or creamy peanut butter
1 teaspoon baking soda
1-1/2 cups semi-sweet chocolate chips (can't beat Trader Joe's)
Mix Sunbutter or peanut butter and baking soda together and set aside.
Line a 13x9 pan with parchment. In medium saucepan on medium heat, dissolve the sugar in the water. Add the corn syrup and mix well. On medium-low heat, hook your candy thermometer on the side of the pan without letting it touch the bottom and boil mixture, without stirring, until it reaches 300 degrees. Remove from heat and add Sunbutter or peanut butter mixture. Stir quickly and well. Don't be afraid if it resembles broken glass or shards of ice. Silicone scraper or spatula works well to scrape mixture out of the saucepan and into the 13x9 pan. Spread and flatten in bottom of pan. Again, it may look weird. I was a bit scared myself! Cool slightly and score into mini bars (or whatever size you are craving). It is still rather gooey at this point so I suggest re-scoring in about 10 minutes.
Melt your chocolate chips however you prefer (double boiler, microwave). Pour melted chocolate over the bars. Spread gently with off-set spatula. You can encourage the chocolate to go between the scored bars but running your knife along all the scored edges.
Cool completely and separate the bars. They are a bit sloppy but chilling them in the fridge can keep the chocolate firm. I personally don't mind a little chocolate on my fingers!