CopyCat Butterfingers

Let's Cook

1. Step 1.

   In a heavy-bottomed saucepan, combine the corn syrup, sugar, and water. Cook over medium-high heat, stirring just until the sugar dissolves, then stop stirring and bring to a boil. Continue boiling until the mixture reaches 310°F on a candy thermometer, which will take about 10–15 minutes; watch closely as it can scorch near the end.

2. Step 2.

   While the syrup mixture cooks, warm the peanut butter slightly in the microwave (about 20–30 seconds) until it is soft and stirrable but not hot. Set it aside.

3. Step 3.

   As soon as the syrup reaches 310°F, remove the saucepan 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. Let it cool for a few minutes until it is firm enough to hold its shape but still warm, then score it into bars of your desired size using a knife or bench scraper.

5. Step 5.

   Allow the scored mixture to cool completely at room temperature, which may take 1–2 hours. While it cools, slowly melt the milk chocolate in a double boiler over barely simmering water, stirring occasionally, until smooth.

6. Step 6.

   Once the peanut butter mixture is completely cool, dip each bar into the melted milk chocolate, coating it evenly. Place the dipped bars on wax paper and let them sit at room temperature until the chocolate has hardened, about 30 minutes.