Healthy Homemade Butterfingers Candy (Printable Version)

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

# Ingredient List:

→ 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 (gluten-free if needed), lightly crushed
05 - Pinch of sea salt

→ Chocolate Coating

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

# How to Make:

01 - Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
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, pressing firmly with a spatula to create a flat, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Remove the set slab from the pan using the parchment overhang 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 - Refrigerate the coated bars 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 for up to 2 weeks, or freeze for up to 3 months.

# Expert Tips:

01 -
  • You get all that satisfying Butterfinger crunch using just a handful of pantry staples, no candy thermometer required.
  • The dark chocolate coating melts perfectly with a little coconut oil, giving you that glossy snappy shell without any fuss.
  • These bars come together in about thirty minutes of active time, which means you can satisfy a candy craving almost on impulse.
02 -
  • If you skip the coconut oil in the chocolate, your coating will stay soft and leave fingerprints every time you pick up a bar, an easy mistake I made more than once.
  • Crushing the cornflakes too finely ruins the signature Butterfinger texture, so crush them gently with your hands inside a zip bag rather than using a rolling pin.
03 -
  • Wet your hands slightly when pressing the cornflake mixture into the pan to prevent it from sticking to your palms and pulling chunks away from the surface.
  • Let the cut bars sit at room temperature for five minutes before dipping in chocolate so the cold filling does not cause the warm chocolate to seize and harden on contact.

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