Homemade Butterfinger Candy Bars (Print Version)
Crunchy no-bake peanut butter bars coated in rich dark chocolate — a lighter homemade candy bar treat.
# What You Need:
→ Peanut Butter Crunch
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
# Directions:
01 - Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
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 piece is evenly coated.
04 - Transfer the mixture to the prepared baking dish and spread it evenly, pressing firmly with a spatula to create a flat, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Remove the set slab from the pan using the parchment overhang and cut into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth and glossy. Alternatively, melt using a double boiler over simmering water.
07 - Dip each bar into the melted chocolate, turning to coat all sides evenly. Lift out with a fork, allowing excess chocolate to drip off, and place 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 the finished bars to an airtight container and store in the refrigerator. Bars can also be frozen for up to 3 months.
# Expert Tips:
01 -
- That unmistakable Butterfinger crunch comes from humble cornflakes, and nobody ever guesses the secret.
- You can pull the whole thing together in about an hour with zero baking and only one saucepan to wash.
02 -
- If the peanut butter mixture gets too hot, the cornflakes will soften into soggy crumbs instead of staying crisp, so pull the pan off the heat before folding them in.
- These bars soften quickly at room temperature because there are no stabilizers, so keep them chilled until you are ready to serve.
03 -
- Wet your hands slightly before pressing the cornflake mixture into the pan so it sticks together without sticking to you.
- Use a fork, not your fingers, to dip the bars into chocolate because it lets the excess drip through the tines and gives you a thinner, more even coating.