It’s that time of year for homemade candy recipes! Well, to be honest, any time of year is good for homemade candy, but the fall just hits different. Butterfingers were one of my favorite childhood candies, so I figured, why not make a healthy homemade butterfinger!
These homemade butterfinger candy bars come together with a crunchy peanut butter filling, thanks to corn flakes, and are dipped in chocolate for the perfect combo. I also like adding a sprinkle of flaky sea salt for a sweet and salty touch.
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They keep in the fridge for 1-2 weeks and can easily be pulled out when craving a sweet treat. Enjoy them for Halloween or whenever you are craving something sweet!
Why you’ll love this healthy homemade butterfinger recipe
- made with simple ingredients
- a healthy spin on a classic candy bar
- perfect for adults and kids!
What is a butterfinger?
Butterfinger is a candy bar featuring a crunchy peanut butter filling that is dipped in chocolate. They were invented in the 1920s and have since had a few iterations of the recipe.
Healthy homemade butterfinger ingredients
- all-natural crunchy peanut butter – I like to use crunchy, but you can also use smooth.
- maple syrup
- cornflakes – for our crunch factor!
- coconut flour – this helps ensure the peanut butter filling stays together.
- salt
- chocolate chips
- coconut oil
How to make homemade butterfingers
- Line a bread pan with parchment paper.
- Make your peanut butter mixture. In a medium-sized bowl, add peanut butter, maple syrup, and a pinch of salt and mix well to combine. Next, add the cornflakes, breaking them up with your hands as you add, and the coconut flour. Stir to combine. The cereal will break up as you mix it. If you still have large pieces of cereal, you can use a spoon to break them up more. Press the mixture into the bottom of the prepared pan, forming a single layer. Make sure to really press it down so they stay together. Cover with the excess parchment paper from the sides and place in the fridge for 1 hour to harden.
- Melt the chocolate. In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn. You can also use the double-boiler method by adding the chocolate and coconut oil to a small glass bowl over a saucepan with simmering water.
- Make butterfingers. Line a small baking sheet or plate with parchment paper. Cut the peanut butter mixture into 14 equal-sized bars. Dip each one in the melted chocolate, letting any excess drip off. Repeat with the remaining bars. Try to work quickly so they don’t soften too much, as they will start to fall apart. Sprinkle with flaky sea salt if desired. Place in the fridge and let harden for 1 hour.
- Enjoy! Store in the fridge.
Are butterfingers gluten-free?
Yes, butterfingers are gluten-free, but it’s always best to check the ingredients. When making them at home, you have full control over the ingredients that go into them.
Homemade butterfinger storage
- fridge – store in an airtight container in the refrigerator for 1-2 weeks. The longer they sit, the dryer they will get.
- freezer – store in a freezer-safe container for up to 3 months. You can eat them right out of the freezer or let them defrost.
Substitutions and additions
- all-natural crunchy peanut butter – any kind of nut butter or seed butter will work. Try almond butter, cashew butter, sunflower seed butter, or tahini. This will change the flavor, though.
- maple syrup – honey will work instead. You do want to use a liquid sweetener, as a dry one will make the texture too dry/crumbly.
- cornflakes – you can substitute another crispy cereal like Rice Krispies/crispy rice.
- coconut flour – oat flour will work the same.
- chocolate chips – milk, dark, or semi-sweet chocolate chips will work. Use dairy-free if needed.
- coconut oil – this helps the chocolate be smooth and easier to dip the bars into. You can leave it out if desired.
Here are some additions to add:
- vanilla extract
- molasses – this will add some more depth and richness. You only need 1-2 teaspoons worth.
More healthy dessert recipes
- peanut butter crunch bars
- dark chocolate bark
- pumpkin chocolate chip bars
- healthy banana oatmeal cookies
- protein peanut butter cups
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Homemade Butterfinger
equipment
- bread pan
ingredients
- 3/4 cup all-natural crunchy peanut butter (192 grams – it needs to be runny/drippy)
- 2 tablespoons maple syrup
- 1 1/3 cups cornflakes (45 grams)
- 2 tablespoons coconut flour
- salt, to taste
- 3/4 cup chocolate chips (132 grams)
- 1/2 teaspoon coconut oil
- flaky sea salt (for topping – optional)
instructions
- Line a bread pan with parchment paper.
- Make your peanut butter mixture. In a medium-sized bowl, add peanut butter, maple syrup, and a pinch of salt and mix well to combine. Next, add the cornflakes, breaking them up with your hands as you add, and the coconut flour. Stir to combine. The cereal will break up as you mix it. If you still have large pieces of cereal, you can use a spoon to break them up more. Press the mixture into the bottom of the prepared pan, forming a single layer. Make sure to really press it down so they stay together. Cover with the excess parchment paper from the sides and place in the fridge for 1 hour to harden.
- Melt the chocolate. In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn. You can also use the double-boiler method by adding the chocolate and coconut oil to a small glass bowl over a saucepan with simmering water.
- Make butterfingers. Line a small baking sheet or plate with parchment paper. Cut the peanut butter mixture into 14 equal-sized bars. Dip each one in the melted chocolate, letting any excess drip off. Repeat with the remaining bars. Try to work quickly so they don’t soften too much, as they will start to fall apart. Sprinkle with flaky sea salt if desired. Place in the fridge and let harden for 1 hour.
- Enjoy! Store in the fridge.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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