Healthy Homemade Butterfingers (Printable version)

Crunchy peanut butter bars dipped in dark chocolate—a lighter take on the classic candy bar.

# 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 Make It:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the edges are covered 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 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 completely firm.
05 - Set up a double boiler by placing a heatproof bowl over a pan of simmering water. Add the dark chocolate chips and coconut oil, stirring gently until fully melted and glossy.
06 - Remove the peanut butter slab from the freezer and lift it out using the parchment paper 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 excess to drip off before placing on 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 tips:

01 -
  • That unmistakable Butterfinger crunch comes from a surprising ingredient: ordinary corn flakes, and nobody ever guesses it.
  • You only need five ingredients and about thirty minutes of hands on time to pull these off.
02 -
  • If the peanut butter mixture sits too long before pressing into the pan, it stiffens and becomes nearly impossible to spread evenly.
  • Work quickly when folding in the corn flakes because warm peanut butter loses its pliability fast once it starts cooling.
03 -
  • Chill the cut bars in the freezer for ten minutes before dipping so they do not crumble or melt into the warm chocolate.
  • Use a fork rather than your fingers for dipping because it lets excess chocolate drain through the tines and gives you a cleaner coating.

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