Healthy Homemade Butterfingers (Printable Version)

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

# What You 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:

01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out easily.
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 set and firm.
05 - While the base layer chills, combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until completely melted and smooth.
06 - Remove the peanut butter layer from the freezer and lift it out of the dish 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, coating all sides. Allow excess chocolate to drip off before placing each 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. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • That signature crunch from the corn flakes is dead on, and nobody believes these are homemade until you show them the recipe.
  • Using dark chocolate instead of milk chocolate makes these taste more sophisticated than anything from a wrapper.
  • You probably already have every ingredient sitting in your pantry right now.
02 -
  • If the peanut butter mixture seems too soft when you try to cut it, give it another 10 minutes in the freezer because patience here saves you from crumbly bars later.
  • Do not let any water drip into your chocolate bowl while melting because even a single drop will cause the chocolate to seize into a grainy mess.
03 -
  • Crush the corn flakes inside a zip top bag with a rolling pin instead of using your hands so you get even pieces without turning everything to powder.
  • Chill your cutting knife in the freezer for five minutes before slicing the peanut butter slab for cleaner, sharper edges on every bar.

Go Back