CopyCat Butterfingers

Let's Cook

1. Step 1.

   In a heavy saucepan, combine the syrup, sugar, and water. Cook over medium-high heat, stirring just until the sugar dissolves, then stop stirring and let the mixture come to a boil. Continue boiling until it reaches 310°F on a candy thermometer, which will take several minutes; watch closely so it doesn't scorch.

2. Step 2.

   While the syrup mixture cooks, warm the peanut butter slightly in the microwave until it is soft and stirrable, but not hot. Set it aside.

3. Step 3.

   As soon as the syrup reaches 310°F, immediately remove the pan from the heat. Carefully stir in the warmed peanut butter until the mixture is completely smooth and well blended.

4. Step 4.

   Pour the mixture into a greased (buttered) 8-inch by 8-inch pan, spreading it evenly with a spatula. While it is still warm and soft, score the mixture into bars of your desired size by cutting partway through with a knife.

5. Step 5.

   Let the mixture cool completely in the pan at room temperature; this may take an hour or more. Do not proceed until it is fully firm and cool to the touch.

6. Step 6.

   While the bars cool, melt the milk chocolate in a double boiler over barely simmering water, stirring slowly and frequently until smooth; keep the water at a low simmer to avoid scorching the chocolate.

7. Step 7.

   Once the bars are completely cool, dip each scored piece into the melted milk chocolate, coating it evenly. Place the dipped bars on wax paper and let them stand at room temperature until the chocolate coating has hardened completely.