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  • Writer's pictureMessy Vegan Baker

Vegan Butterfingers

Updated: Mar 1, 2021

Butterfingers were one of my favorite candy bars before I went vegan. I haven’t missed them as much as I thought I would, BUT I figured since I’m on a candy-making kick, I might as well make them!

These candy bars are basically the same thing as store-bought, except they’re vegan! You get the savory but sweet crunchy peanut butter filling enrobed with creamy chocolate. And the best part? They’re really easy to make!

I got this recipe from Josh Weissman. So if you want to see the original recipe, check out his video!






1 1/2 c smooth unsalted peanut butter*

1 tsp salt

1 c granulated sugar

2tbsp maple syrup (or you can go all corn syrup)

1/2 c corn syrup

1/4 c water

1 1/2 tsp vanilla extract

1/2 tsp baking soda

~1.5lbs vegan chocolate**

1 tsp coconut oil


*If you don’t have unsalted peanut butter, you can use regular peanut butter, just add 1/2 tsp of salt instead

**I used Trader Joe’s Almond Drink Milk chocolate bar and their Belgium Dark Chocolate bar, but use whatever kind of chocolate you’d like


  1. Spray and 8x8 pan with oil, making sure to cover the sides as well

  2. Line the pan with parchment paper and make sure there is overhang (makes it easier to pull the candy out)

  3. In a small bowl, measure out the vanilla extract and set aside (but close to where you’ll be cooking your sugar)

  4. In a large heatproof bowl, add the peanut butter and salt, mix, and set aside

  5. In a saucepan, add the granulated sugar, maple syrup, corn syrup, and water and mix together

  6. Put it on the stove over medium to medium high heat

  7. You can stir the mixture a little more if you’d like to make sure everything is well combined, but once it starts boiling, don’t stir the mixture anymore

  8. Wash the sugar crystals off the sides of the pan with a pastry brush and water

  9. When the mixture starts to boil, clip on the candy thermometer and let the candy reach 285 degrees F

  10. Once the sugar reaches 240 degrees F, turn your oven on to the lowest heat possible, and place the peanut butter in the oven so it can warm up

  11. When the sugar reaches 285 degrees F, turn off the heat

  12. Add the baking soda to the vanilla, mix, and add it to the sugar and mix well (it will bubble up a bit, but that’s supposed to happen)

  13. Take the peanut butter out of the oven, and add the sugar mixture to the peanut butter

  14. Fold the mixture together until it’s well combined (you’ll still see some streaks, but that’s ok)

  15. Pour the peanut butter mixture into the 8x8 pan, and spread it out evenly

  16. Let it sit for 2 hours

  17. Chop the chocolate into small pieces and place in a heat proof bowl

  18. Add in the coconut oil, and stick the bowl in the microwave for 30 second increments, taking it out and mixing the chocolate each time, and repeating until the chocolate is completely melted

  19. Let it cool for a few minutes

  20. While the chocolate is cooling, cut your peanut butter filling into whatever sizes you want (I cut them 1 inch wide and 3 inches long)

  21. Dunk the peanut butter mixture into the chocolate, making sure all the sides are coated with chocolate

  22. Place on a pan lined with wax paper, parchment paper, or a silicone baking mat (I like to stick the pan in the fridge for a few minutes before I dunk them so the chocolate on the bottom of the candy doesn’t melt/slide as much)

  23. Place them in the fridge for 10 minutes or overnight to let the candy bars chill

  24. Keep in an air tight container in the fridge for up to a few weeks

  25. Enjoy!

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