Healthy Homemade Butterfingers (Print Layout)

Crunchy peanut butter bars coated in rich dark chocolate for a wholesome candy bar alternative.

# 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 or chopped dark chocolate (at least 70% cacao)
05 - 1 tablespoon coconut oil

# Directions:

01 - Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
02 - In a medium saucepan over low heat, combine the natural creamy peanut butter and pure maple syrup. Stir constantly for 2 to 3 minutes until fully melted and smooth.
03 - Remove the saucepan from heat and gently fold in the lightly crushed corn flakes until every piece is evenly coated with the peanut butter mixture.
04 - Transfer the mixture into the prepared baking dish and press down firmly into an even, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Add the dark chocolate chips and coconut oil, stirring gently until completely melted and smooth.
06 - Remove the firm peanut butter layer 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, allowing the excess to drip off. Place each coated bar onto a parchment-lined tray.
08 - Return the chocolate-coated bars to the refrigerator for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Suggestions:

01 -
  • Corn flakes give you that signature Butterfinger crunch without any candy thermometers or tricky sugar work.
  • Only six ingredients stand between you and a candy bar that tastes like the real thing but skips the artificial stuff.
  • They disappear fast at parties and no one believes how easy they were to make.
02 -
  • Work quickly once the corn flakes hit the warm peanut butter mixture because it starts setting fast and gets harder to spread evenly.
  • Make sure your peanut butter is at room temperature before you start, cold peanut butter seizes and leaves you with a lumpy mess.
  • Do not skip the coconut oil in the chocolate or you will end up with a thick coating that is hard to spread and prone to cracking.
03 -
  • Refrigerate the cut bars for ten minutes before dipping so they hold their shape and do not crumble into the chocolate.
  • Tap the fork against the edge of the bowl three times after each dip to get that clean, thin chocolate shell without puddles at the base.

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