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Dessert | Snack

Homemade Butterfingers

Butterfingers are one of my all time favorite candy bars. For this homemade Butterfinger recipe, I made it more ‘adult’ by using dark chocolate and natural sweeteners. It’s also made with natural crunchy peanut butter, maple syrup and coconut sugar, which makes it a little healthier IMO.
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Equipment

INGREDIENTS

  • 1/3 c maple syrup
  • 1/4 c coconut sugar
  • 1 c peanut butter (creamy or crunchy)
  • 2 c cornflakes (lightly crushed, can use gluten free!)
  • 1/4 tsp vanilla
  • Pinch of cinnamon
  • Pinc of salt
  • 10 oz dark chocolate chips

INSTRUCTIONS

  • Line a loaf pan with parchment paper, and set aside.
  • Pour the maple syrup and coconut sugar into a small saucepan over medium heat. Simmer and stir for about 1 minute, until it’s all melted.
  • Turn off the heat. Add in the peanut butter and spices and stir. The mixture will be thick.
  • Add in the cornflakes and stir until all pieces are well-coated.
  • Press the cereal mixture into the loaf pan. Freeze for about 1-2 hours.
  • Once the cereal mixture is hardened, lift the parchment paper out of the loaf pan. Slice the peanut butter bars into rectangles.
  • Now, place the chocolate in a medium bowl and microwave at 15s intervals, stirring frequently, until completely melted.
  • Dunk each peanut butter bar into the melted chocolate so it’s coated on all sides.
  • Place each bar on a plate lined with wax paper and freeze for about 30 minutes until hardened.