**NOTE: The video above shows me making a HALF recipe, that's why it only makes 3 bars, but the ingredient amounts below will make a full recipe, meaning 6 large bars.
Yield: 6 servings
Serving Size: 1 large bar
1/4 cup (60ml) water
1/2 cup (115g) salted, crunchy peanut butter
1. Mix together the peanut butter and powdered erythritol and set aside.
2. Melt the 1 + 2/3 cup tagatose together with the water, and Sukrin Gold over medium heat until the water has fully evaporated and the mixture has just started to darken in color (don't let it get very dark!). Remove from the heat and let it cool slightly in the pan for 30 seconds to 1 minute, swirling to see if it has thickened or not. If it has started to thicken, pour it on to a non-stick baking mat, being very careful not to let it run off the edges. (IF not yet thickened, return to the stove and continue heating for another minute or two.)
3. Spread the candy into a thin rectangle, then let it continue to cool and thicken for a bit on the baking mat until it is cool enough to "fold" as shown in the video above. Spread over half of the peanut butter mixture evenly, then fold and roll out as shown in the video above at least 6 times. Once the candy gets too thick and is too difficult to roll, put it into the oven on a baking sheet for 30 seconds, just to warm it up.
3. Spread the last half of the peanut butter mixture over the rolled out candy, then sprinkle over the crushed pork rinds and repeat the folding instructions from step #3.
3. Roll the candy out into a rectangle or square shape and cut into equal-sized bars before leaving to cool fully at room temperature. While it cools, melt the keto chocolate over a double boiler or in the microwave, stirring constantly to ensure even gentle heating. Place the cooled butterfinger bars on a metal cooling rack and then pour this melted chocolate evenly over top, tapping and shaking the cooling rack to let the excess chocolate drip off the edges. Once 30 seconds has passed, stop touching or moving the chocolate and go along the bottom edges with a knife to clean them up before leaving to harden (if you are planning on storing the butterfingers in the fridge, just move them to the fridge now to harden the chocolate quicker, especially if not using tempered* chocolate).
4. Once the chocolate has hardened over the tops of the butterfinger bars, remelt the leftover chocolate drippings and spread it in an even thick layer on a non-stick mat or sheet of parchment, then place the butterfinger bars on top (don't push down!) to coat the bottoms in chocolate too. Leave to start setting up for 30 seconds to 1 minutes, then go through with a knife and cut along the edges (see the video above) so that once the chocolate has fully hardened you'll be able to pull the bars up cleanly. Let harden fully or move to the fridge to cool faster (only if not using tempered* chocolate).
STORAGE: These must be kept stored in a cool place or in the fridge as the chocolate will otherwise melt in warm temperatures.
*For candy bars that are stable at room temperature (meaning the chocolate will stay hard without being kept in the fridge), you will need to temper your chocolate, click here for more info: How to Temper Chocolate.