Homemade Dark Chocolate Butterfingers (Printable)

Crunchy peanut butter corn flake bars dipped in dark chocolate — a guilt-free candy bar alternative.

# What You'll Need:

→ Peanut Butter Layer

01 - 1 cup natural creamy peanut butter
02 - 1/2 cup pure maple syrup or honey
03 - 2 cups corn flakes, lightly crushed

→ Chocolate Coating

04 - 1 1/2 cups dark chocolate chips or chopped dark chocolate (at least 70% cacao)
05 - 1 tablespoon coconut oil

# How to Make It:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the paper extends over the edges for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat and gently fold in the crushed corn flakes until every piece is evenly coated with the peanut butter mixture.
04 - Transfer the mixture into the prepared baking dish and press firmly into an even, compact layer. Place in the freezer for 20 to 30 minutes until set and firm.
05 - Combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until completely melted and smooth.
06 - Remove the peanut butter slab from the freezer and lift it out of the dish using the parchment overhang. Cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, coating all sides. Tap gently to remove excess chocolate and place on a parchment-lined tray.
08 - Refrigerate the coated bars for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Tips:

01 -
  • The cornflake crunch is eerily close to the real thing and nobody ever believes how simple the ingredient list is.
  • Dark chocolate and peanut butter together feel indulgent enough that you only need one bar to feel genuinely satisfied.
02 -
  • If the peanut butter mixture cools too much before you press it into the pan it seizes up and crumbles instead of holding together, so work quickly from stove to dish.
  • Refrigerating the finished bars rather than leaving them at room temperature keeps the chocolate shell snappy and prevents the center from softening into a sticky mess.
03 -
  • Crush the corn flakes inside a sealed zip top bag with a rolling pin for even pieces without sending cereal dust all over your counter.
  • Let the dipped bars sit at room temperature for five minutes before serving so the chocolate softens just enough to bite through cleanly without cracking your filling.

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