Healthy Homemade Butterfingers (Printable)

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

# 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

# How to Cook:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the paper extends over the edges for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and smoothly combined, 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 into the prepared baking dish, pressing firmly and evenly into a uniform layer. Place in the freezer for 20 to 30 minutes until firmly set.
05 - Combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until completely melted and smooth.
06 - Remove the peanut butter slab from the freezer and lift it out of the dish 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 the excess to drip off. Place each coated bar onto a parchment-lined tray.
08 - Return the coated bars to the refrigerator for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Advice:

01 -
  • The crunch from crushed corn flakes is oddly convincing and saves you from dealing with candy thermometers.
  • Only six ingredients stand between you and a candy bar that tastes indulgent but skips the hydrogenated oils and preservatives.
02 -
  • If the peanut butter mixture sits too long before pressing into the pan, it stiffens and becomes difficult to spread evenly, so work quickly.
  • Freezing the bars before dipping is non negotiable because warm bars will crumble apart the second they hit melted chocolate.
03 -
  • Chilling the cut bars in the freezer for an extra ten minutes before dipping prevents stray corn flake bits from breaking off into your chocolate.
  • A tiny splash of vanilla extract stirred into the melted chocolate adds depth that makes people ask what your secret is.

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