Healthy Homemade Butterfinger Bars (Print View)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade candy bar treat.
# What You 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, lightly crushed (use gluten-free if needed)
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
# How-To Steps:
01 - Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides 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 every piece is evenly coated.
04 - Transfer the mixture into the prepared baking dish and spread it evenly, pressing down firmly with a spatula to create a flat, compact layer. Place the dish in the freezer for 20 to 30 minutes until firm.
05 - Remove the set slab from the pan using the parchment overhang and cut into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or double boiler. Heat in 30-second intervals, stirring between each, until completely smooth and glossy.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Allow excess chocolate to drip off, then 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 and firm to the touch.
09 - Transfer bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Hints:
01 -
- Cornflakes give you that signature Butterfinger crunch without deep frying or candy thermometers.
- Only a handful of ingredients and zero baking required, so cleanup is almost embarrassingly easy.
02 -
- If the peanut butter mixture seems too warm when you add the cornflakes they will soften and lose their crunch, so let it cool for a minute before folding.
- Store these bars in the refrigerator because the chocolate coating softens quickly at room temperature and they will stick together.
03 -
- Sprinkle flaky sea salt on top of each bar right after dipping while the chocolate is still wet, because that little crunch of salt makes people close their eyes when they bite in.
- Save a handful of whole cornflakes to press into the top of the base before freezing for extra visual crunch that looks beautiful through the chocolate coating.