Healthier Homemade Butterfingers

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

5 from 1 vote

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.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

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