3-Layer Butterfinger Toffee Fudge Bars

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3-Layer Butterfinger Toffee Fudge Bars. 3-Layer Butterfinger Toffee Fudge Bars (3) This may come as a shock but there are no Butterfingers where I live. I know, tragic, right?

3-Layer Butterfinger Toffee Fudge Bars (11) Actually, I can’t even remember the last time I had one. It has been a long time but I used to love them and so did the rest of my gang.

3-Layer Butterfinger Toffee Fudge Bars (13) These bars are my attempt to make something similar. Because this time of year has everyone thinking about candy, including me, I wanted to make a better and healthier homemade version of one of our favorites. They require a bit of candy-making fuss but they don’t really take that long.

3-Layer Butterfinger Toffee Fudge Bars (10) I have always been a little shy around candy-making. I had bad experience (another movie quote from The Italian Job). I think everyone who has ever done anything with boiling sugar has had a few epic failures. I’m just sayin’. If you don’t have a perfect track record with candy either you should get back on the horse because these are so worth it.

3-Layer Butterfinger Toffee Fudge Bars (9) My favorite things about these is that they have very simple, basic ingredients that you can pronounce. No corn syrup and these could easily be made gluten free by replacing the flour with GF flour.

3-Layer Butterfinger Toffee Fudge Bars (8) They have that brittle flakiness that everyone loves in a butterfinger and the cookie layer helps balance the richness of the other two layers. You guys know me, I’m a major lover of salty-sweet and flavor balance.

3-Layer Butterfinger Toffee Fudge Bars (7) These are everything that a butterfinger lover could wish for in a bar.

3-Layer Butterfinger Toffee Fudge Bars (6)

 

3-Layer Butterfinger Toffee Fudge Bars

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 24 bars

3-Layer Butterfinger Toffee Fudge Bars

Ingredients

    For Shortbread Layer:
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups flour
  • For Butterfinger Layer:
  • 1 1/4 cup peanut butter, divided
  • 1 1/2 cups sugar
  • 3/4 cups water
  • 1/4 teaspoon salt
  • For Fudge Layer:
  • 1 cups sugar
  • 1/3 cup cream
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup semi-sweet chopped dark chocolate or chocolate chips
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F (180 C). Beat butter and sugar together in a medium bowl until creamed. Add salt, vanilla, and flour and mix until combined. Press into a greased 13x9 inch baking pan and bake for 12 - 15 minutes until evenly browned on top. Remove from oven and allow to cool.
  2. While shortbread is cooling, warm 1/4 cup peanut butter until easily spreadable and spread over shortbread. This will act as the glue for the second layer.
  3. Combine sugar and water in a small saucepan and bring to a boil, stirring occasionally and scraping any sugar from the sides. Allow it to boil until it reaches 300 degrees F (150 C). Turn off heat and immediately stir in peanut butter and salt then carefully pour out on top of shortbread and peanut butter and spread into a smooth layer.
  4. Now wash pan or use clean one for the fudge layer. Combine cream and sugar and bring to a boil, stirring occasionally until it reaches 238 degrees F (115 C).
  5. Turn off heat and stir in butter until very smooth then chocolate and vanilla.
  6. Spread over butterfinger layer and allow to cool before cutting.
http://gringalicious.com/3-layer-butterfinger-toffee-fudge-bars/
3-Layer Butterfinger Toffee Fudge Bars (5) 3-Layer Butterfinger Toffee Fudge Bars (4) 3-Layer Butterfinger Toffee Fudge Bars (12) 3-Layer Butterfinger Toffee Fudge Bars

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