Healthy Homemade Butterfingers (Printable version)
Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade Butterfinger treat.
# What you need:
→ 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 certified 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
# How To:
01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift out the bars 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, pressing down firmly with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the firm slab from the baking 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. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, melt 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 completely firm to the touch.
09 - Transfer bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Advice:
01 -
- You get that same addictive crunchy peanut butter texture without the mysterious ingredients listed on a candy wrapper.
- The whole thing comes together in about an hour, and most of that is just waiting for the freezer to do its job.
02 -
- If the peanut butter mixture seems too loose when you try to spread it, pop it in the freezer for 5 minutes and it will firm right up.
- Wetting your knife slightly before cutting the bars prevents the chocolate from cracking unevenly later.
03 -
- The coconut oil in the chocolate is not optional if you want that clean, snappy coating that peels off parchment easily.
- Work quickly when coating bars on a warm day because the chilled filling starts to soften fast once it hits room temperature.