Easy homemade Butterfinger candy bars made with corn flakes and peanut butter!
- 1 cup (250g) creamy natural peanut butter
- ⅓ cup (106g) maple syrup
- 2 cups (90g) corn flakes, slightly crushed
- 1 cup (150 g) chocolate chips
- Heat Maple Syrup and Peanut Butter: Add the maple syrup and peanut butter to a small saucepan and heat over medium-low heat. Bring to a light simmer, a few bubbles should appear. Cook for 2-3 minutes, stirring constantly. Remove the pan from the heat.
- Crush Corn Flakes: Add the corn flakes to a mixing bowl and either slightly crush with your hands, the bottom of a bowl, or crush in a bag before adding to the bowl. You don’t want to completely pulverize them, just break them up a bit. Some larger pieces will add more crunch to the bars.
- Combine Filling and Chill: Add the peanut butter mixture to the corn flakes and stir to fully combine. Place the bowl in the fridge to chill for 15 minutes.
- Melt Chocolate: After nearly 15 minutes, add the chocolate to a microwave-safe bowl and microwave in 20-second increments, stirring between increments, until it’s completely smooth. Alternatively, use a double boiler to melt the chocolate. Line a baking sheet with parchment paper as well.
- Shape Butterfingers: Remove the bowl from the fridge and shape into 18-20 mini candy bars using about 1.5-2 tbsp per bar, placing each on the lined baking sheet.
- Coat Bars in Chocolate: Use a fork to dip each bar into the melted chocolate, flipping to coat all sides, then placing back on the baking sheet. Repeat until you’ve coated all the bars. If you have any extra chocolate, drizzle if over any spots you may have missed on the bars.
- Chill Bars: Place the pan in the fridge for at least 30 minutes or until the chocolate is hardened. Enjoy your bars.
- Store: Store butterfingers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Chocolate Coating: If the melted chocolate is too thick, it helps to stir in 1-2 tbsp coconut oil or plant-based butter to thin it out and make it easier to coat the bars. I used 2 tbsp of coconut oil in mine.
Nutritional Yeast: I like to add 2 tbsp nutritional yeast to the filling. This lends a nutty, salty flavour that tastes like Reese’s peanut butter cups. This is totally optional but I usually do!
Substitutions: You can use almond butter or sunflower seed butter instead of peanut butter. You can use honey or agave syrup instead of maple syrup. You can use any variety of corn flakes (sweetened/unsweetened) or another crunchy cereal like brown rice crisps, Rice Krispies or Bran Flakes but I suggest corn flakes for best results.
- Chocolate Coating: Adding 1-2 tbsp coconut oil or plant-based butter will thin the chocolate a bit to make it easier to coat the bars. This is optional but I find it helpful if the chocolate is too thick.
- Nutritional Yeast: This is completely optional but I like to add 2 tbsp of nutritional yeast to the peanut butter filling. This adds a salty, nutty flavour that makes it taste like Reese’s. I first used this method in my Peanut Butter Cups, then Peanut Butter Cup Shake and I know it sounds a little funny but it’s really good!
Loaf Pan Method: For an even easier way of making these, mix up the peanut butter-corn flake mixture then firmly press into a parchment paper-lined loaf pan. Top with melted chocolate, I would use a bit less, about 2/3 cup, then freeze until the chocolate sets. Slice into 16-20 bars and enjoy!
Keywords: homemade butterfingers