Healthy Homemade Butterfingers Candy Bars (Printer-Friendly)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade candy bar treat.
# What You'll Need:
→ Peanut Butter Crunch Layer
01 - 1 cup natural creamy peanut butter
02 - ½ 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 - 1½ cups dark chocolate chips (dairy-free if needed)
07 - 1 tablespoon coconut oil
# How to Make It:
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 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 dish and spread it evenly. Press down firmly with a spatula to create a flat, compact surface. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the set peanut butter crunch slab from the dish 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. Heat 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 - Place the coated bars in the refrigerator 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. They can also be frozen for up to 3 months.
# Expert Advice:
01 -
- That unmistakable crunchy peanut butter center tastes remarkably close to the real thing, but you control every single ingredient.
- No candy thermometer required, and the whole thing comes together in about half an hour of active work.
02 -
- If the peanut butter mixture gets too hot, the cornflakes will soften instead of staying crispy, so keep the heat medium low and remove the pan promptly.
- Work quickly when cutting the frozen slab because once it warms up the bars become fragile and difficult to dip without breaking apart.
03 -
- Chilling the cut bars in the freezer for 10 minutes before dipping makes the chocolate coating much easier and prevents the filling from crumbling into your bowl.
- Using a fork to dip each bar lets excess chocolate drain through the tines, giving you a thinner and more even coating.