Healthy Homemade Butterfinger Bars (Printable)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade Butterfinger treat.
# 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 Prepare:
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 evenly. Press it down firmly with a spatula to create a flat, compact surface. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the set mixture from the pan 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, stirring between each, until completely smooth and glossy.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Tap off any excess chocolate and place each coated bar 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 finished bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Advice:
01 -
- That signature Butterfinger crunch comes from crushed cornflakes, and nobody guesses how simple the ingredient list really is.
- You can make an entire pan in under an hour, most of which is hands-off chilling time.
- The dark chocolate coating makes these feel like a fancy confection rather than a Tuesday night project.
02 -
- If you press the cornflake mixture too loosely, your bars will crumble when you dip them in chocolate, so really lean your weight into that spatula.
- The chocolate coating seizes if even a drop of water gets into the bowl, so make sure every tool is bone dry before melting.
03 -
- Crush the cornflakes inside a zip-top bag with a rolling pin, stopping when you have a mix of fine crumbs and small shards for the best texture contrast.
- Chill the cut bars in the freezer for five minutes before dipping them in chocolate, because cold bars hold their shape better and the coating sets faster.