If you’re craving a quick and delightful treat, you’ve got to give these homemade healthy Butterfingers a try! With just four simple ingredients, they strike the perfect balance between sweet and salty flavors.
Why You’ll Love This Recipe:
- These healthy Butterfingers require only four simple ingredients.
- They make for a fantastic sweet and salty snack or dessert option.
- This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free.
- Enjoy the crispy, chocolaty, and seriously addicting taste!
- You can whip up a batch in just about 20 minutes, making them a hassle-free dessert option!
Helpful Tips:
- Crush the cornflakes until they’re broken into small pieces, but not into a fine powder.
- Combine the peanut butter and maple syrup thoroughly before adding them to the cornflakes.
- Freeze the Butterfingers first before coating them in chocolate to prevent them from falling apart.
- Once the chocolate coating has hardened completely, store these treats in the fridge for a convenient grab-and-go snack.
Frequently Asked Questions:
- Can I use a cereal other than cornflakes? Rice crispy or puffed quinoa would be suitable alternatives.
- Is there a nut-free option? Swap the peanut butter for sun butter or oat butter for a nut-free version.
- Are these vegan? Yes, as long as you use dairy-free/vegan chocolate.
Healthy Butterfingers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
- 3.5 cups corn flakes
- 1/3 cup maple syrup (or honey or agave as substitutes)
- 1 cup creamy all-natural salted peanut butter
- 1 cup dairy-free or regular chocolate chips (melted)
Instructions
- Crush the cornflakes until they’re broken into small pieces, either in a ziplock bag or a large bowl with a smaller bowl.
- In a small bowl, thoroughly mix the maple syrup and peanut butter until combined.
- Add the peanut butter mixture to the crushed cornflakes and mix until well incorporated.
- Shape the mixture into candy bar shapes, or any desired shape, and place them on a parchment paper-lined baking sheet. Freeze for 10 minutes.
- Meanwhile, melt the chocolate on the stovetop or in the microwave. If using the microwave, add 1/2 tablespoon of coconut oil and heat in 30-second increments, stirring well between each round.
- Dip each piece into the melted chocolate, coating them evenly, then return them to the parchment paper-lined baking sheet. Freeze for an additional 10 minutes before enjoying!
Notes
- Crush the cornflakes until they’re broken into small pieces, but not into a fine powder.
- Combine the peanut butter and maple syrup thoroughly before adding them to the cornflakes.
- Freeze the Butterfingers first before coating them in chocolate to prevent them from falling apart.
- Once the chocolate coating has hardened completely, store these treats in the fridge for a convenient grab-and-go snack.
