Healthy Homemade Butterfinger Bars (Printable Version)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade Butterfinger alternative.
# What You'll Need:
→ Peanut Butter Crunch
01 - 1 cup natural creamy peanut butter
02 - 1/2 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 2 cups cornflakes (use gluten-free if needed), lightly crushed
05 - Pinch of sea salt
→ Chocolate Coating
06 - 1 1/2 cups dark chocolate chips (use dairy-free if needed)
07 - 1 tablespoon coconut oil
# Step-by-Step:
01 - Line an 8x8-inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
02 - In a saucepan over medium-low heat, combine the peanut butter and maple syrup. Stir continuously until smooth and warmed through, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract and sea salt.
03 - Gently fold the lightly crushed cornflakes into the peanut butter mixture until evenly coated.
04 - Spread the mixture evenly into the prepared baking dish, pressing it flat with a spatula. Transfer to the freezer for 20 to 30 minutes until firm.
05 - Remove the set mixture from the dish using the parchment overhang and cut into 16 even bars.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or double boiler. Heat in 30-second intervals or over simmering water, stirring between intervals, until completely smooth.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Place each coated bar onto a parchment-lined tray.
08 - Refrigerate the coated bars for 15 to 20 minutes, or until the chocolate shell is fully set.
09 - Transfer the bars to an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
# Expert Advice:
01 -
- That addictive Butterfinger crunch comes from ordinary cornflakes, which means no candy thermometers or complicated techniques involved.
- These bars taste rich and indulgent but use real ingredients like maple syrup and natural peanut butter so you can actually feel okay eating two.
- The dark chocolate coating sets up beautifully in the fridge, making them look like something from a boutique candy shop.
02 -
- Do not skip the coconut oil in the chocolate because without it the coating will be thick and stubborn instead of smooth and dippable.
- Work quickly when folding the cornflakes into the warm peanut butter mixture, because as it cools it stiffens and becomes much harder to spread into the pan.
03 -
- Crush the cornflakes inside a zip top bag with a rolling pin for more uniform pieces, and stop before they turn to dust because you want recognizable flakes for that authentic Butterfinger texture.
- Chilling the cut bars in the freezer for ten minutes before dipping makes them firm enough to handle without falling apart in the warm chocolate.