Homemade Dark Chocolate Butterfingers (Printable)
Crunchy peanut butter and cornflake bars dipped in rich dark chocolate for a lighter homemade candy 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 (use gluten-free if needed), lightly crushed
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:
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 the mixture is smooth and warmed through, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
03 - Gently fold the lightly crushed cornflakes into the peanut butter mixture until every piece is evenly coated.
04 - Transfer the mixture into the prepared baking dish and spread it out 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 dish using the parchment paper overhang. Cut into 16 even bars using a sharp knife.
06 - Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or double boiler. Heat in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
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 onto 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 finished 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 Butterfinger crunch comes from everyday cornflakes, no candy thermometer or deep frying required.
- You can have the whole batch done in about an hour, and most of that is just waiting for things to set.
02 -
- If the cornflake layer feels too soft to cut cleanly, it needs more time in the freezer, patience here prevents crumbly bars.
- Tempering matters with the chocolate, if it seems too thick to coat smoothly, stir in an extra half teaspoon of coconut oil rather than overheating it.
03 -
- Crush the cornflakes by hand inside a zip top bag for the most control over the texture, too fine and you lose the crunch.
- Work quickly when dipping the bars because cold bars meeting warm chocolate creates the ideal set without blooming.