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Vegan Butterfinger Bars

Course Dessert
Prep Time 30 minutes
Freeze Time 2 hours 30 minutes
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 8x8 or 9x9 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!