Healthy Homemade Butterfingers Candy Bars (Printable)

Crunchy peanut butter corn flake bars dipped in dark chocolate. A wholesome homemade candy bar treat.

# What You 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 (at least 70% cacao)
05 - 1 tablespoon coconut oil

# How-To Steps:

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 medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly for 2 to 3 minutes until fully melted and smoothly combined.
03 - Remove the saucepan from heat and gently fold in the crushed corn flakes, stirring until every piece is evenly coated with the peanut butter mixture.
04 - Immediately transfer the mixture into the prepared baking dish, pressing it firmly and evenly into a uniform layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Set a heatproof bowl over a pan of barely simmering water. Add the dark chocolate chips and coconut oil, stirring gently until the mixture is completely smooth and glossy.
06 - Remove the peanut butter slab from the freezer and lift it out of the dish using the parchment overhang. Cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, coating all sides. Tap gently to allow excess chocolate to drip off, then place each bar onto a parchment-lined tray.
08 - Return the coated bars to the refrigerator for at least 20 minutes, or until the chocolate shell is fully hardened and set. Serve chilled or at room temperature.

# Helpful Tips:

01 -
  • You get that unmistakable Butterfinger crunch without the hyperprocessed ingredient list that comes with the store version.
  • Four main ingredients and zero candy thermometers mean you can pull these together on a random Tuesday evening without stress.
02 -
  • If you skip the coconut oil in the chocolate, the coating will still work but it may bloom with white streaks after a day in the fridge, so that one tablespoon really does matter.
  • Crushing the corn flakes too finely will give you a dense, heavy bar instead of that light, airy crunch that makes these special, so use your hands and stop while you still have some flake shaped pieces.
03 -
  • Wet hands or a damp spoon will press the corn flake mixture into the pan more easily than dry ones because the moisture keeps the sticky filling from clinging to you instead of staying in the dish.
  • The easiest way to dip evenly is to place a bar on a fork, lower it into the chocolate, and use a second fork to gently flip it over before lifting and tapping the handle against the bowl edge to shake off excess.

Return