Homemade Butterfinger Candy Bars (Printable Version)
Crunchy peanut butter and cornflake bars dipped in rich dark chocolate for a lighter homemade treat.
# What You'll 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
# How To Make It:
01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
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 flake is evenly coated.
04 - Transfer the mixture to 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 firm and set.
05 - Remove the firm 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 or double boiler. Heat in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Use a fork to lift each bar out, allowing excess chocolate to drip off. Place coated bars on a parchment-lined tray.
08 - Refrigerate the coated bars for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Advice:
01 -
- The crunch from crushed cornflakes gets shockingly close to that iconic Butterfinger texture without any candy thermometers or complicated techniques.
- You probably have most of these ingredients in your pantry right now, and the whole thing comes together in under an hour.
02 -
- Do not skip the coconut oil in the chocolate because without it the coating will be too thick to dip properly and will peel off in one solid piece when you bite into it.
- Freeze the peanut butter layer fully before cutting because warm or even slightly soft bars will crumble and fall apart in the chocolate.
03 -
- Refrigerate the cut bars for ten minutes before dipping because cold bars hold together better and the chocolate sets faster when it hits a chilled surface.
- Tap the fork gently on the edge of the bowl after dipping each bar to shake off excess chocolate for a thinner, crispier shell.