Description
This Healthy Homemade Butterfingers recipe offers a delicious and nutritious alternative to traditional candy bars. Made with peanut butter, honey, and crunchy cornflake cereal, these no-bake treats are coated in rich chocolate, combining smooth, sweet, and crunchy textures perfect for a guilt-free snack.
Ingredients
Scale
Butterfinger Base
- 1 cup peanut butter
- 1/3 cup honey
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1 3/4 cup cornflake cereal
Chocolate Coating
- 1 cup chocolate chips (dairy free, if needed)
- 1 tsp coconut oil
Instructions
- Heat Peanut Butter Mixture: In a saucepan over medium-low heat, combine the peanut butter, honey, vanilla extract, and sea salt. Heat for 2 to 4 minutes, stirring frequently, until the mixture is smooth and warmed through.
- Mix with Cereal: Transfer the warm peanut butter mixture to a large mixing bowl containing the cornflake cereal. Stir gently but thoroughly to coat the cereal evenly, lightly crushing some of the cereal during mixing for better integration.
- Shape the Butterfingers: Form the mixture into 12 to 14 log-shaped bars. Place each log onto a parchment-lined plate or baking sheet, ensuring they are evenly spaced. Freeze for 1 hour to firm up.
- Melt Chocolate Coating: Melt the chocolate chips together with the coconut oil using a microwave-safe bowl or a double boiler on the stove. Heat gently and stir to ensure the chocolate does not burn and becomes smooth.
- Coat Butterfingers: Dip each frozen butterfinger log into the melted chocolate, allowing any excess chocolate to drip off before placing it back onto the parchment-lined plate.
- Set Chocolate: Return the chocolate-coated butterfingers to the freezer for about 10 minutes or until the chocolate hardens.
- Store: Keep the butterfingers refrigerated or frozen until ready to serve to maintain freshness and texture.
Notes
- Use dairy-free chocolate chips to make this recipe vegan or suitable for lactose intolerant individuals.
- To get perfectly shaped logs, use wet hands or a piece of parchment paper to shape the mixture.
- Store butterfingers in an airtight container in the refrigerator for up to a week or frozen for longer shelf life.
- Crushing the cornflakes slightly helps bind the ingredients while retaining a crunchy texture.
Nutrition
- Serving Size: 1 butterfinger (approx. 30g)
- Calories: 170
- Sugar: 10g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
