Healthy Homemade Butterfingers Candy (Print version)

Crunchy peanut butter cornflake bars coated in rich dark chocolate. A lighter homemade candy bar treat.

# What goes in:

→ 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

# Cooking steps:

01 - Line an 8x8-inch baking dish 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 crushed cornflakes into the peanut butter mixture until evenly coated, taking care not to over-crush the cereal.
04 - Transfer the mixture to the prepared baking dish and spread it evenly, pressing it firmly and flat with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the set slab from the dish using the parchment overhang and 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, coating all sides thoroughly. Allow excess chocolate to drip off, then 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. Bars can also be frozen for up to 3 months.

# Tips from flavorandfeast:

01 -
  • Cornflakes do all the heavy lifting for that signature crunch without deep frying or candy thermometers.
  • You probably have every single ingredient in your pantry right now.
  • These disappear at potlucks faster than anything else on the table.
02 -
  • Crush the cornflakes with your hands, not a food processor, because machines turn them into powder faster than you expect and you lose that essential flaky texture.
  • If your peanut butter is particularly runny, add an extra handful of cornflakes to compensate so the bars do not fall apart when you cut them.
03 -
  • Use a fork to dip the bars and tap the handle against the bowl rim so excess chocolate falls away cleanly and your coating stays thin and even.
  • Let the crushed cornflake pieces vary in size because the mix of large and small shards is what makes the texture interesting and close to the real thing.

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