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• 1 1/4 cups smooth peanut butter
• 1 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1 cup sugar
• 1/4 cup water
• 3/4 cup corn syrup
• 1 TBSP butter

Special equipment:

• candy thermometer
• silicon molds

Preheat oven to 200°F. Stir peanut butter and salt together in a large, heatproof bowl. Place bowl in preheated oven to keep warm.

Combine vanilla and baking soda in a small bowl and keep handy next to the stove.

Combine sugar, corn syrup and water in a medium heavy-bottomed saucepan and bring to a simmer over medium heat. Once sugar has dissolved, attach a candy thermometer and cook until the syrup reaches 285°F.

Remove from heat and stir in baking soda and vanilla – the mixture will foam.

Carefully take peanut butter out of oven and fold in foaming syrup – fold together until the mixture is somewhat combined but there are still streaks of peanut butter throughout. The mixture will become quite stiff.

Working quickly while the mixture is still warm, divide among your silicon molds. Any molds will work, but I like these to be about 3/4″ to 1″ thick, so I don’t fill my molds all the way to the top. Any extra can be molded on parchment paper. The cooled bars don’t cut well, but you can break them up into shards which are just as tasty.

Let the butterfingers cool and harden for a couple hours or overnight. Remove from molds and dip in chocolate. Crispity crunchity.