Healthy Homemade Butterfingers (Printer-friendly)

Crunchy peanut butter corn flake bars dipped in rich dark chocolate for a wholesome candy bar treat.

# 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

# Directions:

01 - Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly for 2-3 minutes until fully melted and smooth.
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 completely 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 until completely smooth and glossy.
06 - Remove the peanut butter slab from the freezer and lift it out using the parchment overhang. 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. Tap the fork gently against the bowl to let excess chocolate drip off, then place each bar on a parchment-lined tray.
08 - Refrigerate the coated bars for at least 20 minutes, or until the chocolate shell is completely hardened and set.

# Expert Advice:

01 -
  • That signature flaky crunch comes from humble corn flakes, proving you do not need candy thermometers or corn syrup to recreate the magic.
  • Only six ingredients stand between you and a candy bar that tastes indulgent but skips the artificial preservatives and mysterious fillers.
  • The dark chocolate coating hardens into a satisfying snap that makes each bite feel like a real treat from a boutique chocolate shop.
02 -
  • If the peanut butter mixture sits too long before pressing into the pan it stiffens and becomes impossible to spread evenly, so move fast once the corn flakes are mixed in.
  • Freezing the bars before dipping is not optional because warm bars will melt right into your chocolate bowl and ruin both the coating and your patience.
03 -
  • Chilling the sliced bars in the freezer for ten extra minutes before dipping makes them rigid enough to handle without breaking or leaving fingerprints in the chocolate.
  • Adding a single drop of vanilla extract to the melted chocolate elevates the flavor in a way that guests notice but cannot quite identify.

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