Healthy Homemade Butterfingers (Print Version)

Crunchy peanut butter cornflake bars coated in dark chocolate—a lighter take on the classic candy bar.

# 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

# How to Cook:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the paper extends up the sides for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and smooth, about 2 to 3 minutes.
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 it firmly into an even, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - While the base layer sets, combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until the chocolate is fully melted and smooth.
06 - Remove the peanut butter layer from the freezer and cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, allowing any excess to drip off before placing on a parchment-lined tray.
08 - Refrigerate the coated bars for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Advice:

01 -
  • The crunch-to-chocolate ratio is somehow better than the original
  • They come together in under 30 minutes of active time
  • You can actually pronounce every single ingredient
02 -
  • Working quickly when folding in the corn flakes prevents them from getting soggy
  • The peanut butter layer must be firm before cutting or you'll have a mess on your hands
  • Room temperature chocolate will seize instantly so keep everything cool
03 -
  • If your chocolate coating is too thick add another teaspoon of coconut oil
  • The double boiler method prevents seizing but microwave in 30 second bursts works too

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