Homemade Peanut Butter Butterfingers (Printable)

Crunchy peanut butter and corn flakes bars coated in rich dark chocolate for a guilt-free candy bar indulgence.

# 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 paper extends over the edges for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and fully incorporated, about 2-3 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 20-30 minutes until set and firm.
05 - Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water. Add the dark chocolate chips and coconut oil, stirring continuously until completely smooth and glossy.
06 - Remove the frozen peanut butter slab from the freezer and 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 - Place the coated bars in the refrigerator for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Advice:

01 -
  • That unmistakable Butterfinger crunch comes from humble corn flakes, and nobody guesses the secret until you tell them.
  • You control every single ingredient, which means no mysterious oils or preservatives hiding in your treat.
02 -
  • If the peanut butter mixture sits too long before pressing into the pan, it stiffens and becomes impossible to spread evenly, so work quickly.
  • Freezing the bars before dipping is not optional, because warm bars will crumble apart the second they hit the melted chocolate.
03 -
  • Use a sharp chef knife to cut the frozen block in one confident motion rather than sawing back and forth, which keeps the edges clean.
  • Let the melted chocolate cool slightly before dipping, because overly hot chocolate will melt the peanut butter layer on contact and create a messy situation.

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