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 pure vanilla extract
04 - 2 cups cornflakes, lightly crushed (use gluten-free certified if needed)
05 - Pinch of fine 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 the mixture is smooth and warmed through, about 2 to 3 minutes. Remove from heat.
03 - Stir the vanilla extract and sea salt into the warmed peanut butter mixture until evenly incorporated.
04 - Gently fold the lightly crushed cornflakes into the peanut butter mixture, stirring until every flake is fully coated.
05 - Transfer the mixture into the prepared baking dish and spread it evenly. Press it down firmly with a spatula to create a flat, compact layer. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
06 - Remove the set mixture from the dish using the parchment overhang. Place on a cutting board and cut into 16 even bars using a sharp knife.
07 - 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.
08 - 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.
09 - Place the coated bars in the refrigerator for 15 to 20 minutes, or until the chocolate shell is completely set and firm to the touch.
10 - Transfer the 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 that satisfying peanut butter crunch without the long ingredient lists hiding in store bought candy bars.
  • The dark chocolate coating makes these feel fancy enough to gift, but easy enough for a random weekday craving.
  • They come together in about an hour, most of which is hands off chilling time.
02 -
  • If the peanut butter mixture gets too hot, the cornflakes will soften into mush before you even press them into the pan.
  • These bars soften quickly at room temperature because there are no stabilizers, so keep them chilled until right before serving.
  • A light sprinkle of flaky sea salt on top of the wet chocolate adds a crackly, salty sweet finish that people will ask about.
03 -
  • Use a fork to dip the bars into chocolate, letting the excess drip through the tines for a thinner, more even coating.
  • If your chocolate seizes or gets too thick, stir in another half teaspoon of coconut oil to bring it back to a dippable consistency.

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