Healthy Homemade Butterfingers (Print version)

Crunchy peanut butter corn flake bars dipped in rich dark chocolate for a wholesome sweet treat.

# Ingredient List:

→ 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, leaving overhang on the sides for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat and gently fold in the lightly 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, compact layer. Place in the freezer for 20 to 30 minutes until fully 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 melted 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, tapping gently to let excess 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 Advice:

01 -
  • You get that unmistakable Butterfinger crunch without any corn syrup or artificial flavors hiding in the mix.
  • The entire recipe comes together in about an hour, and most of that is just waiting for things to set in the freezer.
02 -
  • If the peanut butter mixture seizes or gets too thick when you add the corn flakes, pop the pan back on low heat for thirty seconds to loosen it up again.
  • Work quickly once you fold in the flakes because the mixture firms up fast as it cools and becomes much harder to spread evenly.
03 -
  • Chill your cutting knife in the freezer for ten minutes before slicing the peanut butter slab and you will get cleaner edges with less dragging.
  • The single biggest secret to a good coating is patience with the double boiler because rushed or overheated chocolate will seize and turn grainy beyond rescue.

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