Homemade Butterfinger Candy Bars (Printable)
Crunchy peanut butter cornflake bars coated in rich dark chocolate for a lighter homemade Butterfinger treat.
# What You Need:
→ Peanut Butter Crunch Layer
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 certified 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
# How To Cook:
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 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. Press down firmly with a spatula to create a flat, compact layer. Place the dish in the freezer for 20 to 30 minutes until the mixture is firm and set.
05 - Remove the set mixture from the pan using the parchment overhang. Place on a cutting board and cut into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. 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 - Place the coated bars in the refrigerator for 15 to 20 minutes, or until the chocolate shell is fully hardened and set.
09 - Transfer the bars to an airtight container and store in the refrigerator. They can also be frozen for up to 3 months.
# Expert Tips:
01 -
- That unmistakable flaky crunch comes from simple cornflakes instead of mystery fillings, and it works beautifully every single time.
- You only need about twenty minutes of active work before the freezer and fridge do the rest, making this one of the easiest candy recipes you will ever attempt at home.
02 -
- Do not skip the coconut oil in the chocolate because without it the coating will be thick and stubborn, making it nearly impossible to get an even layer without tearing the fragile peanut butter center.
- Freezing the filling slab for the full thirty minutes rather than cutting corners makes the difference between bars that slice neatly and bars that crumble into a messy pile you have to eat with a spoon.
03 -
- Lightly crush the cornflakes by hand in a large bowl instead of using a bag and rolling pin, because the uneven pieces create a more authentic Butterfinger texture that shatters satisfyingly when you bite into it.
- Let the chocolate dipped bars sit at room temperature for about five minutes after coming out of the fridge before serving, because the filling softens just enough to let those buttery flavors fully bloom on your tongue.