It took a while to find the actual recipe for the original Butterfinger along with a video on how they are made (were made; two years ago they stopped making them). When I learned that the chocolate is not tempered, boy did that take a load off. In fact, rather than tempering, to work with the chocolate, put two cups into your chocolate machine and add a tablespoon of coconut oil. Keep the temp around 104°F.
The original Butterfinger is full of carbs, as you can imagine, and not a gram of fiber. You see, the crunch in a Butterfinger is from corn flakes. One cup of corn flakes has a little less than one gram of fiber.
Our recipe (we already made them with corn flakes) uses Uncle Sam Cereal, which has 10g fiber per ¾ of a cup
I’ve found the nutritional label to the Butterfinger, and it has 44g carbs, and a nearly impossible 1g fiber. I’d really like to know where that comes from, since the only ingredient with fiber is the corn flakes.
Our Better Than Butterfingers has 3.3g fiber, 5g carbs from molasses, and 14g carbs from the Uncle Sam cereal. The BochaSweet we use has carbs, but they’re carbs you don’t count since BochaSweet doesn’t raise blood glucose and doesn’t stimulate the release of insulin. So we count 19g of carbs and 3.3g fiber in the crunchy part of our bar. And homemade chocolate . . . cannot do better than that.
Here is the recipe.
First the Crunchy Insides
- One box of Uncle Sam Flakes
- 1 cup peanut butter (we used Santa Cruz Organic)
- ⅓ cup Allulose
- ⅓ cup BochaSweet
- 2 teaspoon molasses
You’ll have to crush up the Uncle Sam Flakes (I used a food processor) and the peanut butter will be hard to work with. Very stiff. However, did you know that if you add a bit of coconut oil to peanut butter it turns it into a very drippy sauce? I found this out by accident. Empty the jar into a large bowl and stir in a tablespoon of coconut oil. Let it sit bit give it a stir once in a while. It will soon be very drippy.
We got our molasses from our local co-op; unsulfurated and organic.
Now mix everything together, fill your molds, and freeze them.
They are much easier to work with frozen, and the chocolate starts to harden when you start dipping them in your chocolate.
You’ll need molds for this.
The Chocolate
Go to the page, The Definitive Guide to Making Chocolate in Your Kitchen, and go down to the milk chocolate recipe. It calls for Whole Milk Powder, but since my adopted family is lactose intolerant, I used Coconut Milk Powder. And the recipe calls for a pound and a half of BochaSweet, but we make our chocolate using just a pound.
For us, it’s just right, at least according to my tasters. And besides, that stuff costs around $25 per pound on Amazon now.
Working With the Chocolate
Into your chocolate machine or your double boiler (it’s so much easier to control the temp in your chocolate machine . . . found in the article on making chocolate), pour two cups of your chocolate and add a tablespoon of coconut oil. We use this brand because it’s sustainably harvested. The coconut oil, while warmed, will make the chocolate easier to work with.
Keep the temp around 104°F. Dip your frozen bars, thoroughly. And with a basting brush, paint over your fingerprints. And you can use your brush to drip a design onto the top. Cool in the fridge then let them sit at room temp for two to three days. It takes about that long for everything to settle down and harden properly.
