When I was in junior high school, I took a candy making class with my mom and sisters. It was a lot of fun and I learned so much from that day!
This week, I was browsing through some loose piles of various recipes I had printed off over the years, looking for new ideas, and discovered that I still had the sheaf of handouts that the instructor gave everyone who attended. Not only that, I found a second set of copies, sooooo… sorry Mom or Sister 1 or Sister 2 – I think I have your copy too! Oops… :)
The recipe for “Butterfinger Bars” caught my eye since it only called for three ingredients, unfortunately one being corn syrup. I don’t use corn syrup for a multitude of reasons, however, it’s easy to exchange in equal measure for honey. It doesn’t always work out in every recipe, but it more often does. So, here’s what I came up with:
Honey Butter Finger Bites
(Gluten, Dairy, Soy, Corn Free)
- 2/3 cup honey
- 1/2 cup peanut butter (or other nut butter)
- chocolate chips for coating (Enjoy Life are gluten, dairy & soy free)
Cook honey in a heavy saucepan on medium heat until it reaches soft crack stage (around 275 degrees F.) Remove from heat and stir in peanut butter.
Beat for a few minutes, mixture will start to stiffen. Spread onto parchment lined baking sheet, place in refrigerator or freezer until firm.
Use kitchen scissors or knife to cut into pieces. If you’ve frozen the candy a bit too long, you can also crack it into pieces.
Melt chocolate chips gently over low heat, in a double boiler, or in the microwave on 50% power for a minute or so. Dip pieces into the chocolate to coat, return to parchment paper and freezer. Store in your freezer for a crunchy treat that is quite addictive!
If you wish to give these as a gift or pack in a lunchbox, they do very well sitting out at room temperature for about 24 hours. For extended freshness, store in the freezer for up to 3 months.
If you enjoyed reading about making honey butter finger bites, let’s
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