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Homemade butterfinger candy bars on a piece of parchment paper. One of the bars is broken in half so you can see the inside of the bar. Off in the corner is a bowl of cornflakes.
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Homemade Butterfinger

This healthy homemade Butterfinger recipe uses peanut butter, cornflakes, maple syrup, and chocolate. They are easy to prepare, incredibly delicious, and offer a healthy alternative to traditional candy bars! Gluten-free and easily made vegan.
Course Dessert
Cuisine American
Keyword healthy butterfinger recipe, homemade butterfinger, homemade butterfingers
Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 14 bars
Calories 153kcal
Author Kelly Nardo

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

Serving: 1bar | Calories: 153kcal | Carbohydrates: 14.3g | Protein: 4.1g | Fat: 10.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.6g | Sodium: 72mg | Potassium: 159mg | Fiber: 2g | Sugar: 8g | Calcium: 14mg | Iron: 0.8mg