Healthy Homemade Butterfinger Candy Bars (Printable)
Crunchy peanut butter cornflake bars coated in dark chocolate. A lighter homemade Butterfinger candy alternative.
# What You'll 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 Steps:
01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
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 to the prepared baking dish and spread it evenly, pressing down firmly with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is completely firm.
05 - Remove the set slab from the pan using the parchment overhang and cut it into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy. Alternatively, melt using a double boiler over simmering water.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Lift out with a fork, allowing excess chocolate to drip off, and place on a parchment-lined tray.
08 - Refrigerate the coated bars for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer the finished bars to an airtight container and store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
# Expert Advice:
01 -
- That unmistakable Butterfinger crunch comes from simple crushed cornflakes, and nobody believes me when I tell them how easy it is.
- You control every single ingredient, which means no mystery preservatives and you can adapt it for vegan or gluten free diets effortlessly.
02 -
- If the peanut butter mixture gets too hot, the cornflakes will soften and you will lose that essential crunch, so keep the heat low and patient.
- Do not skip the coconut oil in the chocolate coating because without it the shell will be thick and difficult to spread evenly.
03 -
- Chill the cut bars in the freezer for ten minutes before dipping them in chocolate so the warm peanut butter center does not melt the coating on contact.
- Tap the fork against the bowl edge several times after dipping each bar, because a thinner chocolate layer gives you a better crunch ratio and prevents pooling at the bottom.