Butterfingers

Ingredients:

• 1 cup pure maple syrup or honey

• 1/8 teaspoon cream of tartar

• 1 cup creamy or crunchy peanut butter or other nut butter

• 1/2 teaspoons kosher salt

• 1 cup lily's semi-sweet chocolate chips melted

• 1 tablespoon + 1/4 teaspoon coconut oil divided

Utensils:

• candy thermometer

• sauce pan

• whisk

• loaf pan

• parchment paper

• mixing spatula

• mixing bowl

• baking sheet

Instructions:

1. prepare ingredients

2. get a sauce pan and add 1 cup of syrup

3. add 1/8 tsp of cream of tartar to the pan and whisk together

4. attach the candy thermometer to the sauce pan, making sure it's submerged in 2 inches of syrup and not touching the bottom of the pan

5. to prevent the syrup from boiling over, use your finger to spread a bit of coconut oil around the inner rim of the saucepan

6. place pan on the stove over medium-low heat and bring to a boil, allow the syrup to heat up to 300°F; this should take close to 10 minutes

7. while the syrup is boiling, grease and line a loaf pan with parchment paper and set aside and prepare the 1 cup of nut butter and 1/2 tsp of salt because things will move very fast once the syrup is ready

8. once the maple syrup has reached 300°F, remove the pan from the heat immediately so that it doesn't burn

9. quickly add the nut butter and salt to the syrup and mix as fast as possible with a spatula; the mixture will become difficult to stir as it cools

10. transfer the mixture to the prepared pan and press it together to the bottom of the pan

11. line a baking sheet with parchment paper and set aside

12. once the mixture has solidified remove them from the baking pan, the mixture should still be pretty warm, and cut them into 11 equal rectangles and place them on the prepared baking sheet and place in the fridge to cool completely

13. melt 9 oz of chocolate in a bowl with 1 tbsp of coconut oil then use 2 forks to dip each bar into the chocolate and coat all over then remove to the baking pan

14. repeat with remaining bars

15. place butterfingers in the fridge until the chocolate hardens

Store leftovers in an airtight container on the counter, fridge, or freezer for longer lasting.