This vegan homemade Butterfingers recipe is easy to make with just corn flakes, peanut butter, chocolate and maple syrup.

A plate of homemade butterfinger candy with one sitting on top with a bite out of it so you can see the crunchy texture inside.

About the Recipe

This is a homemade copycat recipe for vegan Butterfingers, featuring the perfect combination of crunchy corn flakes and peanut butter for an easy and delicious treat!

This recipe is made without candy corn or corn syrup and is very easy to prepare for a yummy homemade candy you’ll love!

If you’re after more homemade candy bars, be sure to try these homemade Reese’s peanut butter eggs copycat Twix bars, homemade Mounds bars, copycat Thin Mints, and vegan Snickers bars next!

Ingredient Notes

Chocolate chips, maple syrup, corn flakes and peanut butter each in a small dish and labelled with text overlay.

The full ingredient list with measurements is located in the recipe card at the end of the post. Use that when you’re ready to make the recipe.

  • Peanut Butter: Use creamy natural peanut butter or substitute almond butter. You can use sunflower seed butter to make these nut-free.
  • Maple Syrup: Use maple syrup, agave syrup, honey or brown rice syrup.
  • Corn Flakes: Any variety of corn flakes work or you could substitute any other crunchy cereal like brown rice crisps or Rice Krispies, just keep in mind it will change the texture and flavour of the final product. I used Nature’s Path Corn Flakes.
  • Chocolate Chips: You can use chocolate chips, mini chocolate chips, dark chocolate chips or your favourite dark chocolate.
  • Optional: I like to add 1-2 tbsp nutritional yeast to the filling, this is totally optional but adds a nutty, salty flavour that tastes like Reese’s. I also used coconut oil in the chocolate to thin it a bit and make it easier to coat the candies.

Step-by-Step Instructions

Step 1: Heat Peanut Butter and Maple Syrup.

Peanut butter and maple syrup cooking in a small pot with a wooden spoon on it.

The first step is to heat the peanut butter and maple syrup over medium-low until it comes to a very light simmer, you should see a few bubbles.

Let it cook for 2-3 minutes, stirring constantly, then remove it from the heat.

Step 2: Crush Corn Flakes.

Crushed corn flake cereal in a mixing bowl.

Add the corn flakes to a mixing bowl and either slightly crush them up with your hands, a bowl or place them in a bag and slightly crush before adding them to the bowl. I just used my hands.

You don’t want to completely pulverize them. Some larger bits left behind are actually perfect for extra crunch.

Step 2: Combine Filling.

The doughy filling made from peanut butter and corn flakes for making homemade butterfingers in a bowl.

Add the peanut butter mixture to the corn flakes and mix well to combine. Place the bowl in the fridge to chill for 15 minutes. If you want to try my nutritional yeast trick, add that now as well.

Quick Tip: To make this recipe even easier, at this point you can press the peanut butter mixture into a loaf pan lined with parchment paper, top with melted chocolate, freeze until the chocolate has hardened then lift out of the pan, slice and enjoy. Super quick and easy!

Step 3: Melt Chocolate.

After nearly 15 minutes, add the chocolate chips to a microwave-safe bowl and melt in 20-second increments, stirring in between, until completely smooth. Line a baking sheet with parchment paper as well.

Quick Tip: I like to add 1-2 tbsp coconut oil to the chocolate to thin it out and make it easier to coat the bars. This is optional. After melting the chocolate, if it seems very thick, adding up to 2 tbsp coconut oil or vegan butter to thin.

Step 4: Shape Bars and Coat in Chocolate.

18 small butterfinger candy bars on a baking sheet before they've been coated in melted chocolate.

Pull the filling from the fridge and shape about 18-20 small candy bars using about 1.5-2 tbsp of the peanut butter mixture each. Place them on the lined baking sheet.

18 small homemade chocolate coated candy bars on a baking sheet lined with parchment paper.

Using a fork, dip each bar into the melted chocolate, flipping to coat all the sides, then placing back on the baking sheet.

Step 4: Chill Bars.

A baking sheet of homemade butterfinger candy bars. One bar has a bite out of it so you can see the texture inside.

Place the entire pan in the fridge for at least 30 minutes or until the chocolate has hardenened completely. Enjoy your bars!

Recipe FAQs

Is Butterfinger vegan?

Butterfinger candy bars are not vegan but this homemade copycat recipe is, as long as you use dairy-free chocolate chips.

Is this recipe gluten-free?

The recipe is gluten-free as long as you use gluten-free corn flakes. Corn flakes are naturally gluten-free but some brands, such as Kellog’s, contain malt flavour from barley, which is not safe for those with Celiac or a gluten allergy.

I used Nature’s Path Corn Flakes which are certified gluten-free.

Expert Tips

  • 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!
A plate of small homemade chocolate candy bars.

Storing Instructions

  • The bars must be stored in the fridge or freezer.
  • Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.
  • They’re really good directly from the freezer.
  • If serving, keep in the fridge or freezer until just before they’re needed as they’ll get soft at room temperature.
A stack of 3 mini homemade butterfinger candy bars. The one on top has been bitten into so you can see the peanut butter-corn flake filling.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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A plate of homemade butterfinger candy with one sitting on top with a bite out of it so you can see the crunchy texture inside.

Homemade Butterfingers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 20
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
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Description

Easy homemade Butterfinger candy bars made with corn flakes and peanut butter!


Ingredients


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill Bars: Place the pan in the fridge for at least 30 minutes or until the chocolate is hardened. Enjoy your bars.
  8. Store: Store butterfingers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Notes

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!