Homemade Butterfingers Peanut Butter Bars (Printable)

Crunchy peanut butter cornflake bars dipped in rich dark chocolate. A lighter homemade Butterfinger treat.

# What You’ll 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 (use gluten-free if needed), lightly crushed
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

# Directions:

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 lightly crushed cornflakes into the peanut butter mixture until every piece is evenly coated.
04 - Transfer the mixture to the prepared baking dish and spread it evenly, pressing firmly with a spatula to create a flat, compact layer. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the firm mixture from the pan 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 or double boiler. Heat in 30-second intervals, stirring between each, until completely smooth and glossy.
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 Suggestions:

01 -
  • Three ingredients you probably already have in your pantry are all that stand between you and candy bar magic.
  • The cornflake crunch tastes remarkably close to the real thing without any corn syrup or mystery preservatives.
  • These freeze beautifully, meaning you can stash a batch and always have something sweet waiting for you.
02 -
  • If the chocolate seizes and turns thick and grainy, a teaspoon of coconut oil stirred in vigorously usually saves it.
  • Do not skip the coconut oil in the chocolate because without it the coating will be too thick to dip properly and will crack once chilled.
03 -
  • Chill the cut bars in the freezer for ten minutes before dipping so they hold their shape and do not crumble into the chocolate.
  • Use a fork to dip and tap, not your fingers, because warm hands will leave fingerprints in the chocolate shell before it sets.

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