These Homemade Butterfingers are easy to make and deliver the familiar crunchy, flaky texture of the classic candy. They are vegan, gluten-free, dairy-free, nut-free (when made with sunflower seed butter), and naturally sweetened.
My brother declared these the best treat I’ve ever made — high praise considering how often he samples my baking. The flavor and texture are extremely close to the original: chewy and crumbly with a satisfying snap.
Making the Candy
The center of these Butterfingers is a candy, which requires cooking to the right temperature to achieve the correct texture. If it doesn’t reach a high enough temperature it won’t set, while cooking it too long will produce an overly hard or burnt result. A candy thermometer is recommended to ensure consistent results. The process is straightforward but the mixture becomes extremely hot, so this step is not suitable for young children to handle.
Nut Free Butterfingers
To keep the recipe free of tree nuts and peanuts, sunflower seed butter is used. It is free of the top allergens and mimics the flavor of peanut butter closely, resulting in a taste very similar to the original Butterfinger candy.
Substitutions
If you prefer a more classic peanut butter flavor, you can swap sunflower seed butter for peanut butter in a 1:1 ratio. Any nut butter—such as almond or cashew butter—also works. The recipe is flexible depending on dietary needs and flavor preference.
These homemade Butterfingers are crunchy, sweet, and addictive. I include detailed instructions to help you achieve the best possible results. If you enjoy this recipe, try some of my other treats listed below.
- Vegan Paleo Snickers
- Paleo Oatmeal Cream Pies
- Vegan Paleo Samoa Cookies
- Chocolate Toffee Recipe (gluten free and vegan)
Paleo Vegan Butterfinger Candy Bars
Ingredients
- 1 cup maple syrup
- ⅛ teaspoon cream of tartar
- 1 cup sunflower seed butter (No Sugar Added SunButter recommended)
- 1 cup dairy-free chocolate chips
Instructions
- Combine the maple syrup and cream of tartar in a 2-quart (or smaller) saucepan and stir to combine. Grease the top rim of the pan with a little coconut oil to help prevent boiling over. Attach a candy thermometer to the side of the pan and set heat to medium. This will be the only time you stir the mixture while it heats.
- Bring the mixture to a boil and continue until it reaches 300°F (hard crack stage). This typically takes about 9 minutes depending on your stove. Do not stir while boiling.
- While the syrup cooks, line a sheet tray with parchment paper and measure the sunflower seed butter into a medium bowl. Lightly grease a butter knife with coconut oil — you’ll use this to score the candy while warm.
- When the syrup reaches 300°F, quickly pour it over the sunflower seed butter and stir briskly. The mixture will thicken and set quickly. Immediately transfer the mixture to the prepared pan and spread it into an 8 x 11-inch rectangle. Use the greased knife to score the hot candy into 2 x 1-inch rectangles. Let cool until set, then cut along the scored lines.
- An 8 x 11-inch sheet cut into 2 x 1-inch pieces yields about 25 candies. Edge pieces might be uneven; trim them off to snack on or dip in chocolate as you like.
- Melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth (about 1½ minutes total). Dip each candy into the chocolate, scrape off excess, and return to parchment to set.
- Store the finished candies covered at room temperature for up to two weeks, or refrigerate or freeze for longer storage.
Nutrition Information
Inspired by Detoxinista.