Butterfingers

Ingredients-

For the peanut butter part-

338 g roasted salted peanuts

45 g 10x

40 g honey

For the crunchy part-

405 g sugar

Lemon juice

54 g corn syrup

Method-

1- Combine the peanuts, powdered sugar, and honey in a food processor. Pulse the blade until you get a smooth peanut dough but not so much that the oil starts to separate and you get runny peanut butter. 

2- Turn the peanut dough out onto a sheet of parchment paper and roll it into 9”x 9” square. Set aside. 

3- Combine the sugar, lemon juice, and corn syrup in a pan and cook over medium high heat until the sugar is a light amber color. Make sure to use a wooden spoon to break up any sugar clumps. Heat the oven to 350 degrees.

4- Pour the sugar into a rectangular shape on a silicone mat. It should measure roughly 10” x 20”. Allow the sugar to cool so it is bendy but not drippy. Place the peanut butter square to one side of the sugar rectangle and fold the other side over top of it. Trim the excess sugar, leaving a 1” band around the peanut butter. Roll the square into a rectangle. Map fold the rectangle and then place the candy on a sheet pan. Put the candy in the oven and re-heat until the sugar is soft enough to roll out again. Roll it again, fold it again, heat it again. Repeat 1 more time.

5- Roll the folded rectangle to about 3/4” thick. Heat again and start cutting candy bars out. Heat the candy as necessary. Cool on a wire rack.

6- Melt some compound milk chocolate or temper some milk chocolate and dip the cooled candy bars in the chocolate. Remove excess chocolate and place on a wire rack. When they’re all done, place them in the fridge for a few minutes. 

7- Enjoy!