Healthy Homemade Butterfingers Candy (Printer-friendly)

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

# What You 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 pan 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 into the prepared baking pan and spread it evenly, pressing down firmly with a spatula to create a flat, compact layer. Place the pan in the freezer for 20 to 30 minutes until firm and set.
05 - Remove the firm peanut butter crunch slab 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 onto a parchment-lined tray.
08 - Place the tray in the refrigerator for 15 to 20 minutes, or until the chocolate coating 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 classic Butterfinger crunch using just peanut butter, cornflakes, and maple syrup.
  • The dark chocolate coating makes them feel genuinely fancy, like something from a boutique candy shop.
02 -
  • If the cornflake layer crumbles when you cut it, it needs more time in the freezer so do not rush this step.
  • Adding coconut oil to the chocolate is not optional if you want that clean, snappy coating that does not bloom or stay tacky.
03 -
  • Wet your fingers slightly when pressing the cornflake mixture into the pan, it prevents sticking and helps you get a perfectly even surface.
  • Use a fork to dip the bars into chocolate and tap the fork gently on the edge of the bowl for the thinnest, cleanest coating.

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