Homemade Butterfinger Candy Bars (Print Page)

Crunchy peanut butter cornflake bars dipped in rich dark chocolate. A lighter homemade candy bar treat.

# What You Need:

→ Peanut Butter Crunch Layer

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, lightly crushed (use gluten-free if needed)
05 - Pinch of sea salt

→ Chocolate Coating

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

# Directions:

01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out easily later.
02 - In a saucepan over medium-low heat, combine the peanut butter and maple syrup. Stir continuously until the mixture is 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 it flat with a spatula. Place the dish in the freezer for 20 to 30 minutes until the layer is firm and set.
05 - Remove the firm slab from the pan using the parchment overhang and cut it into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or double boiler. Heat in 30-second intervals or over simmering water, stirring between each interval, until the chocolate is completely smooth and glossy.
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 each bar 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 bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.

# Expert Tips:

01 -
  • These bars taste shockingly close to the real thing but use just six wholesome ingredients you probably already have in your pantry.
  • The crunch from crushed cornflakes gives that signature flaky texture without any mystery fillers or preservatives.
  • They come together in under an hour with zero baking required, which means your oven gets the night off.
02 -
  • Do not skip the coconut oil in the chocolate coating because without it the shell will be too thick and will crack right off the bars when you bite into them.
  • These bars must be stored in the fridge or freezer since the peanut butter base softens quickly at room temperature and you will end up with a messy puddle instead of a neat candy bar.
03 -
  • Wet your fingers slightly with cold water when pressing the cornflake mixture into the pan to prevent it from sticking to your hands and pulling chunks out of the surface.
  • Let the cut bars sit at room temperature for two minutes before dipping them in chocolate because freezing cold bars will cause the coating to seize and become streaky.

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