Vegan Butterfinger Bars
Servings 18
Ingredients
- 2 cups crushed cornflakes plus extra for topping
- 1 cup natural unsweetened crunchy peanut butter
- ⅓ cup agave syrup
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ½ teaspoon salt
- 12 oz dark or semisweet chocolate melted
- 2-3 teaspoons coconut oil
- 2 tablespoons finely crushed peanuts
Instructions
- In a big mixing bowl, whisk together peanut butter, agave, vanilla, sugar, and salt.
- Stir in the crushed cornflakes until they are evenly coated in the peanut butter mixture.
- Line an 8×8 or 9×9 inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and freeze for at least 2 hours (or overnight).
- After freezing, remove from the pan and slice into 18 rectangular bars. For optimal results, wait an hour before coating them in chocolate.
- Melt chocolate with coconut oil using a double boiler or in the microwave, stirring in 30-second intervals until fully melted.
- Use two forks to coat each bar in melted chocolate. Ensure thorough coating and let the excess chocolate drip back into the bowl.
- Transfer the bars to a parchment paper-lined tray and top with crushed cornflakes and peanuts (optional).
- Return to the freezer for 30 minutes to let the chocolate firm up. Remove from the freezer and indulge!
Notes
- Don’t forget the freezer step! Freezing ensures firm butterfingers for a mess-free and intact treat. We recommend a minimum of 2 hours, but overnight is even better.
- Peanut butter: We opt for natural, crunchy, unsweetened peanut butter for added texture. Creamy works too if that’s what you have.
- Agave: Substitute with another liquid sweetener if desired.
- Storage: These vegan butterfingers soften at room temperature, so store in the refrigerator or freezer. Freeze for up to 6 months, but let them thaw for at least 15 minutes before enjoying to avoid any dental surprises!