Healthy Homemade Butterfinger Bars (Printable version)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade Butterfinger alternative.
# What you need:
→ Peanut Butter Crunch Layer
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
# How to make it:
01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
02 - In a saucepan over medium-low heat, combine the peanut butter and maple syrup. Stir continuously until the mixture is smooth and warmed through, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
03 - Gently fold the lightly crushed cornflakes into the peanut butter mixture until every flake is evenly coated.
04 - Spread the mixture evenly into the prepared baking dish, pressing it flat and firmly with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the set peanut butter crunch slab from the dish using the parchment overhang. 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 (or over simmering water), stirring between each interval, until the chocolate is completely smooth and glossy.
07 - Dip each bar into the melted chocolate, using a fork to turn and coat all sides evenly. Tap off excess chocolate and place each coated bar onto a parchment-lined tray.
08 - Place the tray of coated bars in the refrigerator for 15 to 20 minutes, or until the chocolate shell is fully set and firm to the touch.
09 - Transfer the bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert tips:
01 -
- That signature crunchy, flaky peanut butter center comes from humble cornflakes, a trick that feels almost like cheating but in the best way.
- These bars come together in under an hour with zero baking required, which means your kitchen stays cool and your patience stays intact.
02 -
- If the cornflake mixture seems too soft to cut cleanly, give it another ten minutes in the freezer because patience at this stage saves you from crumbly uneven bars.
- The coconut oil in the chocolate coating is what gives you that satisfying snap when you bite in, so do not skip it or substitute with butter, which behaves differently when cold.
03 -
- Crush the cornflakes inside a zip top bag with your fingers rather than a rolling pin, because uneven pieces create that signature flaky texture that makes Butterfingers iconic.
- Chill your cutting knife in the freezer for five minutes before slicing the slab, and the bars will cut with dramatically cleaner edges.