Healthy Homemade Butterfingers Candy Bars (Printable Version)

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

# 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 It:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the paper extends up 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 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 peel away the parchment paper. 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 and 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 completely firm to the touch.

# Expert Advice:

01 -
  • That signature crunch from crushed corn flakes is shockingly close to the real thing, and nobody believes me when I tell them what makes it happen.
  • You only need five ingredients and zero candy thermometers, which makes this one of the easiest homemade candy projects you will ever attempt.
02 -
  • If the peanut butter mixture seizes or gets too thick before you can press it into the pan, put it back on low heat for thirty seconds and it will loosen right up.
  • Wet hands or a damp spoon will stick to the mixture when pressing it down, so lightly oil your palms or use a piece of parchment to press it flat instead.
03 -
  • Chill the cut bars for five minutes before dipping so they hold their shape and do not crumble into the warm chocolate.
  • Work quickly when coating because cold bars meeting warm chocolate create the best snap once everything sets up in the fridge.

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