Healthy Homemade Butterfingers Candy Bars (Printable Version)

Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade Butterfinger treat.

# 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, lightly crushed (use gluten-free if needed)
05 - 1 pinch sea salt

→ Chocolate Coating

06 - 1 1/2 cups dark chocolate chips (use dairy-free if needed)
07 - 1 tablespoon coconut oil

# Directions:

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 piece is evenly coated.
04 - Transfer the mixture into the prepared baking dish and spread it out evenly. Press down firmly with a spatula to create a flat, compact layer. Place the dish in the freezer for 20 to 30 minutes until the mixture is firm and set.
05 - Remove the set mixture from the pan using the parchment overhang. Place on a cutting board and cut 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 completely smooth. Alternatively, melt together over a double boiler.
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 - Place the coated bars in the refrigerator for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer the bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.

# Quick Tips:

01 -
  • That signature crunchy, flaky peanut butter center tastes shockingly close to the real thing but with ingredients you can actually pronounce.
  • No candy thermometer required, and the whole process feels more like a fun kitchen project than actual baking.
  • They disappear fast at parties, and nobody believes how simple they are to make.
02 -
  • Work quickly when coating bars because the cold filling can cause the chocolate to seize if you linger too long with each dip.
  • Freezing the peanut butter layer until rock solid before cutting makes clean sharp edges possible instead of crumbly messes.
  • Store these in the fridge because they soften at room temperature and the chocolate can bloom if left out too long.
03 -
  • Use a fork to dip the bars into chocolate and tap the fork handle against the bowl rim to shake off excess coating for the thinnest, crispiest shell.
  • If your chocolate starts to thicken while dipping, reheat it for fifteen seconds in the microwave to bring back that fluid, dippable consistency.

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