Butter Finger Bars

Adapted from The Ultimate Candy Book

1 cup smooth peanut butter

1 tsp vanilla extract

1 cup sugar

1/3 cup light corn syrup

½ cup water

Grease a 9x9-inch pan, then line it was parchment paper so that the parchment extends over two of the edges (handles that you will use to remove the candy later.  Butter the parchment paper.

In the top of a double boiler (or a bowl on top of simmering water), combine peanut butter and vanilla.  Heat on medium, stirring until smooth.  Turn down the heat on the simmering water and keep peanut butter warm.

In a medium pot, combine sugar, corn syrup and water.  Stir over medium heat until sugar dissolves.  Clip on candy thermometer and bring to 290 F without stirring.

Remove sugar pot from the stove and quickly add peanut butter.  Quick quick, stir to combine then pour into the prepared pan.  Smooth top with a wet spatula.  Allow to cool overnight on a wire rack.

Remove candy from pan and cut into 1x1 ½-inch pieces.  (You’ll need a sharp knife!)  

If you want to make them into candy bars, melt some candy melts in a double boiler.  If you only have chocolate chips then add a little shortening until the chocolate is smooth and pourable.  Dip the bars into chocolate, allow to set/cool on parchment paper on a sheet pan.  Toss them in the fridge for a few minutes to help set chocolate faster.