• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
    • Appetizers
    • Lunch & Dinner
    • Side Dishes
    • Snacks
    • Cocktail Recipes
    • Gluten-Free Desserts
  • Gluten-Free Resources
  • Services
    • Portfolio

Olivia's Kitchen

menu icon
go to homepage
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
search icon
Homepage link
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
×
Olivia's Kitchen / Gluten-Free Desserts / Healthier Homemade Butterfingers

Published: Oct 27, 2023 · Modified: Jul 23, 2024 by Olivia Parsons

Healthier Homemade Butterfingers

Jump to Recipe - Print Recipe

Give your favorite peanut butter candy bar a healthy spin by making it at home! These healthier homemade butterfingers are made with creamy peanut butter, corn flakes, and maple syrup. They are a delicious healthy treat around Halloween or whenever the craving strikes.

two halves of a butterfinger bar facing up.

These Homemade Butterfinger Bars are a healthier homemade candy. Inspired by the crispy, peanut buttery candy bars that you get on Halloween, this healthier homemade version of butterfinger bars uses pantry staples so you can make them all year round!

These homemade butterfingers are also healthier than the store bought option. They don't contain any corn syrup, oils, or chemicals you can't pronounce. They are filled with natural peanut butter, corn flakes, and sweetened with a touch of maple syrup and molasses. All coated in some delicious dark chocolate!

These are the perfect fall treat to make during the season or around Halloween when you're craving candy. They are made in just 40 minutes and can be stored in the fridge or freezer to enjoy for weeks or months. These homemade candy bars are gluten free, egg free, dairy free and vegan. They are perfect for Halloween!

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions
  • Step-by-Step Instructions
  • How to Serve Butterfinger Bars
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • More Fall Recipes
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • Homemade butterfinger bars are healthier and made with natural peanut butter and maple syrup.
  • The same peanut buttery crunch, using corn flakes!
  • These bars are made in just 30-40 minutes.
  • The perfect healthy sweet treat to keep you satisfied and full.
  • A healthier version of Halloween candy! Perfect for a party.
  • No need for a candy thermometer!
  • Gluten-free, dairy-free, vegan, and egg-free!
  • Keep mini bars in the freezer for sweet cravings. I love their cold crunch.

Want more Halloween candy recipes? You'll also like my pumpkin peanut butter cups, chocolate covered strawberry pumpkin patch, healthy halloween dirt cups, or vampire bite cupcakes.

Ingredient Notes

Here are all the ingredients you'll need to make these healthy homemade butterfingers:

ingredients to make healthy homemade butterfinger bars.
  • Natural peanut butter: Use the type that just includes peanuts.
  • Pure maple syrup or honey or another liquid sweetener.
  • Molasses: It adds a deeper sweetness, but in a pinch just use more maple syrup.
  • Coconut flour: This is very absorbent and makes the filling more sturdy and easier to dip. Optional to add.
  • Corn flakes: These add the signature butterfinger crunch! Use unsweetened corn flakes, not frosted flakes. Ensure they are gluten-free corn flakes if required.
  • Dark or semisweet chocolate chips or a chopped chocolate bar.
  • Coconut oil: This helps to thin out the chocolate chips and make it easier to dip.
  • Fine sea salt and flaky sea salt: My peanut butter didn't include salt so I added a pinch to the filling. Then I like to add flaky sea salt to the top of the finished bars to balance the sweetness. 

Substitutions

There are many ways to change up these homemade butterfinger candy bars. Here are some substitution suggestions:

  • Dairy-free? Ensure your chocolate is dark and dairy-free.
  • Try white chocolate. If you like white chocolate, use that instead of dark chocolate for the shell for a creamier flavor.
  • Use a different nut butter. Of course you could use almond butter, cashew butter, or whichever you prefer instead of peanut butter. Use a natural type with just blended nuts and maybe some salt.
  • Add more crunch to the filling. Add chopped nuts, dried fruit, rice krispies, or even m&m's to the peanut butter filling.
  • Add more flavor with 2 teaspoons of vanilla extract or some coconut sugar instead of maple syrup.
stack of 3 butterfinger bars.

Step-by-Step Instructions

Be sure to read the recipe card below for the full recipe.

(1) Place the peanut butter, maple syrup, and molasses in a medium size heatproof mixing bowl. Microwave for 1 minute then stir with a spatula until combined. You could also warm these together in a double boiler over medium heat on the stove.

Add the coconut flour if you want the filling to be more solid. Shake in some salt if your peanut butter is unsalted. Stir in the corn flakes. It is okay to crush them lightly. Mix until they are evenly coated and the mixture resembles a thick paste.

(2) Line a 9x5" loaf pan with parchment paper. Press the peanut butter mixture into the pan and freeze for 15 minutes.

left: mixing peanut butter in a glass bowl, right: butterfinger filling in a loaf pan.

While the filling freezes, melt the chocolate chips and coconut oil together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted.

(3) Remove the filling from the freezer, remove the parchment paper, and slice into 18 mini rectangles with a sharp knife. Slice once lengthwise all the way down, then make 8 slices widthwise.

(4) Dip each slice of the butterfinger mixture into the melted chocolate. Use a fork to flip it and coat all sides, then let the excess chocolate drip off.

left: sliced butterfinger bars, right: a butterfinger bar in a bowl of melted chocolate.

(5) Place the bar back on the parchment paper, on top of a cookie sheet. Repeat with all of the bars then sprinkle with some flaky sea salt.

(6) Freeze for at least 10 minutes to solidify. Enjoy cold from the fridge or freezer!

homemade butterfinger bars before and after chilling.

How to Serve Butterfinger Bars

These healthy butterfinger bars are the perfect fall dessert that will leave you full and satisfied. I like to enjoy them as a mid-day snack or as a post-meal dessert. They're great on top of ice cream. Sometimes I just eat just a half at a time because they can be quite rich.

Here are some other ways I like to serve them:

  • Wrapped as a gift. Line a pretty box with some parchment paper, fill with butterfinger bars, wrap, and anyone is going to love to receive this! Though I do recommend storing them in the fridge until ready to gift.
  • Enjoy with a Halloween party dessert spread. Enjoy with these pumpkin peanut butter cups, healthy halloween dirt cups, vampire bite cupcakes, and a chocolate covered strawberry pumpkin patch.
  • Serve at Thanksgiving with some gluten-free stuffing, gluten-free pumpkin chocolate chip cookies, and a pumpkin spice espresso martini.

Storage

You can store these bars in the fridge for a week, or in the freezer for up to 3 months. I like the cold crunch when I store them in the freezer.

butterfingers bars with peanuts around.

Expert Tips

Here are some of my top tips and tricks for successful chocolate peanut butter bars:

  • Melt the chocolate and coconut oil together. This will thin out the chocolate so it's easier to coat the bars.
  • For best results, melt the chocolate in 30 second intervals, stirring in between to avoid burning.
  • Change up the nut butter if you want! Or use a nut-free seed butter.
  • It's okay if you crush the corn flakes a bit.
  • In my initials test of this recipe, I didn't include the coconut flour. The bars were slightly soft when dipping them in the chocolate, but I loved that subtle softness and chew once frozen. If you want the filling to be easier to handle, add the coconut flour as directed.
  • Top the bars with flaky sea salt to balance the sweetness.

Frequently Asked Questions

Can I use almond butter or another nut butter in this recipe?

Absolutely! Swap the peanut butter quantity 1:1 with your nut (or seed) butter of choice.

Can I use silicone molds?

Sure! I recommend mini candy bar size molds, or a small fun shape for Halloween.

Can I make these nut free?

Sure! Swap the peanut butter 1:1 with sunflower seed butter.

butterfinger bars around with sliced peanuts.

These healthy butterfingers are the perfect homemade candy for Halloween made with simple ingredients! They will keep you full and satisfied while curbing your sweet tooth. Make a big batch and keep them in the freezer to enjoy all fall long! The best part is they're even better than the real thing!

More Fall Recipes

  • chicken pot pie skillet with a wooden spoon scooping filling.
    Skillet Chicken Pot Pie with Puff Pastry
  • apple cider aperol spritz with apple slices and star anise and cinnamon stick.
    Apple Cider Aperol Spritz
  • fall harvest dense bean salad.
    Fall Harvest Dense Bean Salad
  • carrot banana muffin with carrots in the background.
    Gluten Free Banana Carrot Muffins
See more Fall Recipes →

Have you made these homemade butterfinger bars? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!

Recipe

two halves of a butterfinger bar on top of other bars.

Healthier Homemade Butterfingers

Give your favorite peanut butter candy bar a healthy spin by making it at home! These healthier homemade butterfingers are made with creamy peanut butter, corn flakes, and maple syrup. They are a delicious healthy treat around Halloween or whenever the craving strikes.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time: 40 minutes minutes
Total Time: 40 minutes minutes
Servings: 18
Calories: 156kcal
Author: Olivia Parsons

Ingredients
 

  • 1 cup natural peanut butter
  • ¼ cup maple syrup
  • 2 tablespoon molasses
  • 1 tablespoon coconut flour optional if you want the filling to be more sturdy, see note below
  • ¼ teaspoon fine sea salt if your peanut butter is unsalted
  • 1½ cups corn flakes
  • ¾ cup dark or semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon flaky sea salt

Instructions

  • Place the peanut butter, maple syrup, and molasses in a medium size heatproof bowl. Microwave for 1 minute then stir with a spatula until combined.
  • Add the coconut flour if you want the filling to be more solid. Shake in some salt if your peanut butter is unsalted.
  • Stir in the corn flakes. It is okay to crush them lightly. Mix until they are evenly coated and the mixture resembles a thick paste.
  • Line a 9x5" loaf pan with parchment paper. Press the filling into the pan and freeze for 15 minutes.
  • While the filling freezes, melt the chocolate chips and coconut oil together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted.
  • Remove the filling from the freezer, remove the parchment paper, and slice into 18 mini rectangles. Slice once lengthwise all the way down, then make 8 slices widthwise.
  • Dip each butterfinger bar into the melted chocolate. Use a fork to flip it and coat all sides, then allow the excess to drip off. Place the bar back on the parchment paper, on top of a baking sheet. Repeat with all of the bars then sprinkle with some flaky sea salt.
  • Freeze for at least 10 minutes to solidify. Enjoy cold from the fridge or freezer!

Notes

  • Use natural peanut butter where the only ingredient is peanuts. 
  • You can use any other nut or seed butter instead of peanut butter.
  • In my initials test of this recipe, I didn't include the coconut flour. The bars were slightly soft when dipping them in the chocolate, but I loved that subtle softness and chew once frozen. If you want the filling to be easier to handle, add the coconut flour as directed.
  • You can store these butterfinger bars in the fridge for a week, or in the freezer for up to 3 months. I like the cold crunch when I store them in the freezer.
 
Nutrition facts are an estimate.

Nutrition

Calories: 156kcal | Carbohydrates: 13.5g | Protein: 4.1g | Fat: 10.4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Cholesterol: 0.4mg | Sodium: 170mg | Potassium: 81.6mg | Fiber: 2.1g | Sugar: 7.4g | Vitamin A: 27IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 1.5mg
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
« Pumpkin Peanut Butter Cups
Creamy White Cheddar Mac and Cheese »

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

liv surrounded by gluten-free baked goods and charcuterie board

Hey! I'm Olivia, and welcome to my kitchen. I love to eat good food but don't want it to be complicated. I value a balance of healthy, nutritious meals paired with simple, indulgent desserts to satisfy my sweet tooth. I'm all about eating your cravings in a balanced way. Get to know me here!

  • Instagram
  • Pinterest
  • TikTok

SPRING RECIPES 🌷

  • two mimosa mocktails on a wooden board.
    Non-Alcoholic Mimosa Mocktail
  • mini egg cookies with mini eggs around.
    Bakery Style Gluten Free Mini Egg Cookies
  • close up of ricotta cookies with amarena cherries.
    Ricotta Cookies with Amarena Cherries
  • close up of chocolate mini egg protein ice cream.
    Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
  • mini egg rice krispie squares.
    Easter Mini Egg Rice Krispie Treats
  • gluten free lemon cookies with a few lemon slices and one with a bite missing.
    Gluten Free Italian Lemon Cookies

HIGH PROTEIN 💪🏼

  • top view of pint of biscoff protein ice cream made in the ninja creami.
    Biscoff Protein Ice Cream (Ninja Creami)
  • close up of golden oreos on top of protein ice cream in a ninja creami pint.
    Golden Oreo Protein Ice Cream (Ninja Creami)
  • top view of high protein elote pasta salad.
    Mexican Elote Pasta Salad (High Protein)
  • two jars of cottage cheese chocolate pudding topped with whipped cream and chocolate shavings.
    Cottage Cheese Chocolate Pudding

READER FAVES ⭐️

  • close up of gluten free cheez its
    Gluten-Free Cheez Its Copycat
  • square salmon sushi bake with toppings surrounding on a wooden board.
    Salmon Sushi Bake
  • close up of square pepperoni pizza
    Gluten-Free Detroit Style Pizza
  • gluten free focaccia bread pieces on a wood board
    Easy Gluten-Free Focaccia Bread

NEW POSTS ✨

  • authnetic italian no cook pizza sauce with a spoon.
    Authentic Italian Pizza Sauce Recipe (No Cook)
  • aperol coconut margarita with limes and red chilis around and aperol bottle in the background.
    Aperol Coconut Margarita
  • golf ball cheese ball with crackers around.
    Golf Ball Cheese Ball
  • close up of peanut butter chocolate protein ice cream topped with peanut butter and reese cups.
    Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)

Work With Me

I love to align Olivia's Kitchen with brands that share the same value of healthy & delicious recipes in support of living a balanced life. I would be thrilled to work together and create deliciousness in some of the following ways:

  • Recipe Development
  • Food Photography
  • Sponsored Content
  • Short Form Video
  • Brand Ambassadorship
  • any other way I can help your brand create awesome food content!

Learn more about my services →

Footer

↑ back to top

Legal

Privacy Policy

Disclaimer

Terms & Conditions

Accessibility Policy

About

About Olivia

Contact

Work with Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Olivia's Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.