Healthy Homemade Butterfingers (Printable)

Crunchy peanut butter bars dipped in dark chocolate for a wholesome candy bar alternative.

# What You 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

# How to Make It:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the edges overhang for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and fully blended, 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 - Transfer the mixture into the prepared baking dish and press firmly into an even layer. Place in the freezer for 20 to 30 minutes until set and firm.
05 - Set a heatproof bowl over a pan of barely simmering water. Add the dark chocolate chips and coconut oil, stirring gently until completely smooth and glossy.
06 - Remove the peanut butter slab from the freezer and lift it out using the parchment overhang. 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. Place each coated bar onto a parchment-lined tray.
08 - Refrigerate the coated bars for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Tips:

01 -
  • The crushed corn flakes create that signature flaky crunch without any candy thermometers or complicated sugar work.
  • Dark chocolate and peanut butter is a combination that somehow tastes even better when you make it yourself from scratch.
  • These bars are naturally gluten free and vegetarian, so you can share them with almost anyone at the table.
02 -
  • Work quickly when folding the corn flakes into the warm peanut butter mixture because it starts to firm up fast and gets harder to spread evenly.
  • Make sure your peanut butter is well stirred before measuring because separated oil will throw off the texture of the entire base layer.
03 -
  • Chill the cut bars in the freezer for 10 minutes before dipping so the warm chocolate does not soften the peanut butter layer and cause them to fall apart in the bowl.
  • Save any leftover melted chocolate to drizzle over the finished bars in a zigzag pattern because presentation turns homemade candy into something that looks truly professional.

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