This is a copycat recipe because Butterfinger candy bars can't be sold in the EU.

Butterfinger Candy Bars (Copycat):
2 cups (400g) sugar
1 cup (225mL) water
3/4 cup (180mL) corn or rice syrup
2 cups (480g) peanut butter
1 tsp baking soda
milk chocolate (optional)
Combine sugar, water and syrup in a pot and heat to hard crack. Remove from heat, add baking soda and peanut butter. Stir until combined. Pour hot mixture into a lined or greased baking tray. Cut with a knife while still hot. Allow to cool. Break apart and dip in melted chocolate, if desired.

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