Healthy Homemade Butterfingers (Printable)
Crunchy peanut butter corn flake bars dipped in rich dark chocolate. A wholesome homemade twist on the classic candy bar.
# What You'll 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, ensuring the paper extends up the sides for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until fully melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat and gently fold in the crushed corn flakes until every piece is evenly coated with the peanut butter mixture.
04 - Immediately transfer the mixture to the prepared baking dish and press firmly into an even, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - While the base layer chills, combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until the chocolate is completely smooth and glossy.
06 - Remove the peanut butter layer from the freezer and cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, allowing excess to drip off before placing on a parchment-lined tray.
08 - Return the coated bars to the refrigerator for at least 20 minutes, or until the chocolate shell is fully set and firm to the touch.
# Expert Advice:
01 -
- You get that classic Butterfinger crunch and flavor using only six real ingredients you probably already have in your pantry.
- They come together in about thirty minutes of active time, and nobody believes they are homemade until you show them the process.
02 -
- If the peanut butter mixture sits too long before pressing into the pan, the corn flakes soften and you lose that essential crunch, so work quickly once they are folded in.
- Even a single drop of water in your melting chocolate will cause it to seize into a grainy mess, so keep the bowl dry and stir with a clean utensil.
03 -
- Chill the cut peanut butter bars in the freezer for five minutes before dipping, because firmer bars are much easier to handle and hold their shape in the warm chocolate.
- Use a fork instead of your fingers for dipping, since the tines let excess chocolate drain away and give you cleaner, more even coverage on every bar.