Homemade Peanut Butter Candy Bars (Print Page)

Crunchy peanut butter cornflake bars coated in dark chocolate — a lighter homemade candy bar treat.

# What You Need:

→ Peanut Butter Crunch

01 - 1 cup natural creamy peanut butter
02 - 1/2 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 2 cups cornflakes (gluten-free if needed), lightly crushed
05 - Pinch of sea salt

→ Chocolate Coating

06 - 1 1/2 cups dark chocolate chips (dairy-free if needed)
07 - 1 tablespoon coconut oil

# Directions:

01 - Line an 8x8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal.
02 - In a saucepan over medium-low heat, combine the peanut butter and maple syrup. Stir continuously until smooth and warmed through, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract and sea salt.
03 - Gently fold the lightly crushed cornflakes into the peanut butter mixture until every piece is evenly coated.
04 - Transfer the mixture into the prepared baking dish and spread it evenly, pressing down firmly with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is completely firm.
05 - Remove the set mixture from the pan using the parchment overhang. Cut into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, melt together over a double boiler.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Lift out with a fork, allowing excess chocolate to drip off, and place on a parchment-lined tray.
08 - Place the coated bars in the refrigerator for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer the finished bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.

# Expert Tips:

01 -
  • Only seven ingredients stand between you and a candy bar that tastes like childhood but feels like a conscious choice.
  • The crunch from crushed cornflakes is oddly satisfying and genuinely close to the real thing, without any mystery fillers.
  • These bars disappear at potlucks faster than anything else on the table, and people always assume you spent hours making them.
02 -
  • If the cornflakes are crushed too finely the bars turn dense and lose that signature shatter, so crush them gently with your hands rather than a rolling pin.
  • The peanut butter mixture seizes and thickens fast once it hits the cornflakes, so work quickly to get everything pressed into the pan before it stiffens up.
03 -
  • Chill the cut bars in the freezer for ten minutes before dipping so the chocolate sets faster and the bars hold their shape during handling.
  • Wet your fingers slightly when pressing the cornflake mixture into the pan to prevent sticking and get a perfectly flat surface.

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