Healthy Homemade Butterfinger Bars (Printable)

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

# 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 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. 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. 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 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 - 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.

# Expert Tips:

01 -
  • You get that satisfying Butterfinger crunch without any corn syrup or hydrogenated oils hiding in the ingredient list.
  • The recipe uses just a handful of real ingredients, most of which you probably already have stocked in your pantry right now.
02 -
  • If you rush the freezing step and the filling is even slightly soft, your bars will fall apart the moment they hit the warm chocolate.
  • Crushing the cornflakes too finely turns the filling into paste instead of that airy flaky crunch you are after.
03 -
  • Let the chocolate cool just slightly after melting, as a thinner coating gives you a cleaner snap and covers more bars per batch.
  • A tiny sprinkle of flaky sea salt on top of each bar right after dipping takes these from homemade to downright addictive.

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