Healthy Homemade Butterfinger Bars (Printable)
Crunchy peanut butter cornflake bars dipped in rich dark chocolate — a lighter homemade candy classic.
# 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, 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 Make It:
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 into the prepared baking dish and spread it evenly, pressing down firmly with a spatula to create a compact, flat surface. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the firm 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. Heat in 30-second intervals, stirring between each, until completely smooth and glossy. 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 - Refrigerate the coated bars for 15 to 20 minutes, or until the chocolate shell is fully set and firm to the touch.
09 - Transfer the finished bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Tips:
01 -
- You get that signature crunchy peanut butter center without corn syrup or artificial flavors lurking in the ingredient list.
- The recipe comes together in about thirty minutes of active time, which means you can satisfy a candy craving faster than running to the store.
02 -
- If you rush the freezing step and the slab is still soft when you cut it, the bars will crumble and fall apart in the chocolate, so patience here saves a lot of frustration.
- Using coconut oil in the chocolate is not optional if you want that clean snap when you bite in, because plain melted chocolate seizes and becomes thick and difficult to work with.
03 -
- Crush the cornflakes inside a zip top bag with a rolling pin rather than using your hands, because the bag catches every crumb and gives you more control over the size.
- If the chocolate starts to cool and thicken while you are dipping, pop it back in the microwave for fifteen seconds and stir to bring it back to that perfect fluid consistency.