Healthy Homemade Butterfingers Candy (Printable)

Crunchy peanut butter corn flake bars dipped in dark chocolate—a wholesome twist on classic Butterfingers.

# What You'll Need:

→ Peanut Butter Layer

01 - 1 cup natural creamy peanut butter
02 - 1/2 cup pure maple syrup or honey
03 - 2 cups corn flakes, lightly crushed

→ Chocolate Coating

04 - 1 1/2 cups dark chocolate chips or chopped dark chocolate (at least 70% cacao)
05 - 1 tablespoon coconut oil

# Directions:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the edges overhang for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until fully melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat and gently fold in the crushed corn flakes until every piece is evenly coated with the peanut butter mixture.
04 - Immediately transfer the mixture into the prepared baking dish. Press firmly and spread evenly across the surface. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Set a heatproof bowl over a pan of gently simmering water. Add the dark chocolate chips and coconut oil, stirring continuously until the mixture is completely smooth and glossy.
06 - Remove the chilled peanut butter slab from the freezer and cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, allowing any excess to drip off. Transfer each coated bar to a parchment-lined tray.
08 - Place the tray in the refrigerator for at least 20 minutes, or until the chocolate coating is fully set and firm to the touch.

# Expert Tips:

01 -
  • Three ingredients form the crunchy center and you probably have them in your pantry right now.
  • The dark chocolate coating tastes richer than any store bought version without the mile long ingredient list.
  • Nobody believes these are homemade until they watch you make them.
02 -
  • The peanut butter mixture sets fast once you add the corn flakes so have your baking dish ready before you start stirring.
  • If your chocolate seizes and turns grainy, a tiny splash of warm coconut oil whisked in usually brings it back from the brink.
03 -
  • Chill the bars for 10 minutes before cutting so you get clean sharp edges instead of ragged crumbly sides.
  • The coconut oil in the chocolate is not optional because it is the difference between a professional snap and a soft bendy coating.

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