1/3 cup water
1/3 cup corn syrup
1 cup turbinado sugar
1 cup creamy peanut butter
1 (10 ounce) bag chocolate
1. Line a baking sheet with wax paper, and grease the paper with nonstick spray. For peanut butter toffee, add the water and corn syrup to a medium saucepan, and then slowly pour the sugar over the liquids. Turn heat to high and place a candy thermometer in the pot.
2. Once the liquid gets to 305 degrees F, turn off the heat and quickly whisk in the peanut butter. Pour this mixture onto the prepared sheet tray, and spread with a plastic spatula until it is even and about a 1/4" thick.
3. This next step must be done quickly, so have the tray, a knife, and some cooking spray right next to each other. Once the mixture is level, spray the knife with nonstick spray, and score the peanut toffee into about 1" squares. Let this cool down to room temperature, then break the squares along the score marks.
4. For butterfinger, set up a double boiler. Place the chocolate in a heat safe bowl and place it over the simmering water. With a plastic spatula, move the chocolate around until it is fully melted. Remove the bowl and place it on top of a towel.
5. Slowly dip the bottoms of the toffee in the chocolate and place onto a piece of wax paper. Repeat until all the bottoms are dipped. Holding the bottoms of the candy, dip the top into chocolate, and place back on the wax paper; repeat until they are all covered.
Enjoy with friends, or by yourself if you are greedy like I am!
Source of recipe: I love this candy and needed a way to may it at home.