Description
These Homemade Butterfingers are a deliciously crunchy and sweet treat, perfect for Halloween or any time you crave a nostalgic candy bar. Made with corn flakes, rich peanut butter, pure maple syrup, and drizzled in dark chocolate, they offer a perfect balance of texture and flavor. Easy to prepare and no baking required, these bars can be customized and chilled to set for a delightful homemade candy experience.
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 the Corn Flakes: Add the corn flakes to a ziplock bag or a bowl and crush them until you have small, fine pieces. Be sure not to pulverize them into powder, as the texture and crunch are essential for the bars.
- Melt Wet Ingredients: In a small pot over medium-low heat, combine peanut butter, maple syrup, and molasses. Stir continuously until everything is smoothly melted and combined, taking care not to burn the mixture. Add a pinch of salt (adjust depending on peanut butter saltiness) and stir again. Alternatively, melt the mixture in the microwave in 20-30 second increments, stirring between intervals.
- Combine Mixtures: Pour the melted peanut butter mixture over the crushed corn flakes in a large bowl. Stir thoroughly until the dry and wet ingredients are evenly combined and coated.
- Shape and Chill: Transfer the mixture into a parchment-lined loaf pan. Press it down firmly and evenly to compact the bars. Place the pan in the freezer for 45–60 minutes, or for best results, chill overnight.
- Melt Chocolate Coating: When the bars are nearly chilled, combine the dark chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after each to avoid burning, until fully melted and smooth.
- Dip and Set Bars: Remove the chilled bars from the pan and cut them into individual bars. Dip each bar into the melted chocolate coating, then place them on a parchment-lined tray or plate. Refrigerate until the chocolate sets, about 30 to 60 minutes. Enjoy your homemade Butterfingers!
Notes
- Use corn chex cereal as a gluten-free alternative to corn flakes if needed.
- Adjust salt according to the saltiness of your peanut butter to balance flavor.
- For a vegan version, use dairy-free chocolate and vegan butter or coconut oil.
- Store finished bars in the refrigerator for up to one week or freeze for longer storage.
- Microwaving the peanut butter mixture is a faster alternative to stovetop melting.
