Serious Eats: Recipes

Homemade Butterfingers

[Photographs: Sarah Jane Sanders]

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient. Frequently returning the candy to the oven keeps it warm and pliable and makes the whole rolling and folding process easy. Just remember: the oven is your friend. Warmth will keep the candy happy. The candy will keep you happy. The circle of life is complete.

Complete chocolate tempering instructions are beyond the scope of this recipe but you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here. Take heart: you don't have to actually temper the chocolate. If you skip tempering, you'll have to store the candy bars in the refrigerator, but an icy-cool Butterfinger is a thing of beauty.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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