Homemade Butterfingers (No Candy Corn)
Easy homemade Butterfingers candy bars made with corn flakes and peanut butter!
Servings: 20 bars
Ingredients
- 1 cup creamy natural peanut butter 250g
- ⅓ cup maple syrup 106g
- 2 cups corn flakes, slightly crushed 90 g
- 1 cup chocolate chips 150 g
- pinch salt optional if peanut butter unsalted
Instructions
- Add the maple syrup and peanut butter (and salt if peanut butter is unsalted) 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.1 cup creamy natural peanut butter, ⅓ cup maple syrup
- 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.2 cups corn flakes, slightly crushed
- 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.
- 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.1 cup chocolate chips
- 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.
- 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.
- Place the pan in the fridge for at least 30 minutes or until the chocolate is hardened. Enjoy your bars.
Video
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.
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!
Store butterfingers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Nutrition
Serving: 1candy | Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 76mg | Potassium: 115mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg