Homemade Butterfinger Candy Bars (Print)
Crunchy cornflake and peanut butter bars dipped in rich dark chocolate for a lighter homemade candy 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, 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
# How To Make:
01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift the bars out 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 to the prepared baking dish and spread it evenly, pressing firmly with a spatula to create a flat, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Remove the set slab from the 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. Heat in 30-second intervals, stirring between each, until completely smooth and glossy. 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 - Refrigerate the coated bars for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer the bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Tips:
01 -
- These bars have that same shatteringly crisp peanut butter center without any corn syrup or artificial ingredients.
- The dark chocolate coating makes them taste genuinely indulgent, like something from a boutique candy shop.
- They come together in about thirty minutes of active time and require zero baking skills whatsoever.
02 -
- The bars soften quickly at room temperature because of the coconut oil in the coating, so keep them chilled until right before you want to eat them.
- Do not skip the parchment overhang or you will end up chiseling frozen peanut butter out of a pan at midnight, which I have done and cannot recommend.
03 -
- Crush the cornflakes in a large zip top bag with your hands rather than a rolling pin, because over crushing turns them into dust and you lose that signature Butterfinger flake.
- Work quickly when dipping the bars into chocolate since the cold filling starts to soften the moment it hits the warm coating.