Description
These Homemade Butterfingers are a delightfully crunchy and sweet treat perfect for Halloween. Combining crushed corn flakes with a melted blend of peanut butter, maple syrup, and molasses, then coated in rich dark chocolate, these bars offer a nostalgic candy flavor with a homemade twist. They’re easy to prepare without baking, making them a perfect spooky snack or party favor for fall festivities.
Ingredients
Scale
Crunchy Base
- 2 cups corn flakes (or corn chex cereal)
Binding Mixture
- 3/4 cup peanut butter
- 1/4 cup pure maple syrup
- 1 tsp blackstrap molasses (or regular molasses)
- Pinch of salt (more if your peanut butter isn’t salted)
Chocolate Coating
- 1 cup dark chocolate chips
- 2 tsp butter
Instructions
- Crush the Corn Flakes: Place corn flakes in a ziplock bag or bowl and crush them until you get fine, small pieces with some texture remaining. Avoid pulverizing them into powder to maintain a crunchy bite.
- Make the Binding Mixture: In a small pot over medium-low heat, combine peanut butter, maple syrup, and molasses. Stir continuously until melted and smooth, taking care not to burn the mixture. Add a pinch of salt, more if the peanut butter is unsalted, and stir to combine. Alternatively, melt these ingredients in the microwave in 20-30 second increments, stirring between each.
- Combine Ingredients: In a large bowl, add the crushed corn flakes. Pour the warm peanut butter mixture over the corn flakes and stir well until all pieces are evenly coated and combined.
- Press into Pan and Chill: Line a loaf pan with parchment paper. Transfer the mixture into the pan and press down firmly and evenly to compact the base. Place in the freezer for 45-60 minutes or overnight to set.
- Melt the Chocolate Coating: When ready to coat, combine the dark chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until smooth and fully melted without burning.
- Slice and Dip: Remove the set bars from the pan and cut into 12 bars. Dip each bar into the melted chocolate to coat thoroughly. Place coated bars on a parchment-lined surface and refrigerate until the chocolate hardens, about 30-60 minutes.
- Serve: Once chilled and chocolate is set, enjoy these spooky, crunchy homemade Butterfinger bars perfect for Halloween treats.
Notes
- For a crunchier texture, use corn flakes instead of corn chex.
- Blackstrap molasses adds depth and richness, but regular molasses works in a pinch.
- If peanut allergies are a concern, sunflower seed butter can be substituted.
- Pressing the mixture firmly helps maintain bar shape after chilling.
- Keep the bars refrigerated for best texture and freshness.
