Description
This recipe for Homemade Butterfingers recreates the classic crunchy, peanut buttery candy bar at home, perfect as a spooky sweet treat for Halloween. Combining crushed corn flakes with a smooth peanut butter and molasses mixture, these bars are then coated in rich dark chocolate for a deliciously addictive snack. Easy to prepare with simple ingredients and no baking required, these bars are a fun and festive treat for parties or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups corn flakes (or corn chex cereal)
- Pinch of salt (more if your peanut butter isn’t salted)
Wet Ingredients
- 3/4 cup peanut butter
- 1/4 cup pure maple syrup
- 1 tsp blackstrap molasses (or regular molasses)
Chocolate Coating
- 1 cup dark chocolate chips
- 2 tsp butter
Instructions
- Crush Corn Flakes: Add corn flakes to a ziplock bag or bowl and crush them until you get fine, little pieces. Avoid turning them into powder as you want to maintain some texture and crunch in the bars.
- Make Peanut Butter Mixture: In a small pot over medium-low heat, combine peanut butter, maple syrup, and molasses. Stir gently until melted and combined into a smooth mixture, being careful not to burn it. Add a pinch of salt (or more if peanut butter is unsalted) and stir again. Alternatively, this mixture can be warmed in the microwave in 20-30 second increments.
- Combine Mixtures: In a large bowl, add the crushed corn flakes. Pour the warm peanut butter mixture over them and stir thoroughly until the flakes are evenly coated.
- Prepare for Freezing: Transfer the combined mixture into a parchment-lined loaf pan and press down firmly and evenly to pack it. Place the pan in the freezer for 45-60 minutes or overnight to set the bars.
- Melt Chocolate: When the bars are nearly chilled, melt the dark chocolate chips and butter together in a microwave-safe bowl. Heat in 30-second increments, stirring after each to prevent burning, until smooth.
- Dip and Set: Remove the set bars from the pan and slice into individual bars. Dip each bar into the melted chocolate coating, then place on a parchment-lined pan or plate. Refrigerate until the chocolate is fully set, about 30-60 minutes. Enjoy your homemade Butterfinger bars!
Notes
- You can use corn chex cereal as an alternative to corn flakes.
- If your peanut butter is unsalted, add a little extra salt to balance the sweetness.
- If you prefer a sweeter chocolate coating, use semi-sweet chocolate chips instead of dark.
- Store the finished bars in the refrigerator to keep the chocolate coating firm.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
