Ingredients
Butterfinger Base
- 3.5 cups corn flakes
- 1/3 cup maple syrup (can substitute honey or agave)
- 1 cup creamy all-natural salted peanut butter
Chocolate Coating
- 1 cup dairy-free or regular chocolate chips (melted)
- 1/2 tablespoon coconut oil (for melting chocolate, optional)
Instructions
- Crush Corn Flakes: Start by crushing the corn flakes until there are no large chunks left. You can do this by placing the flakes in a ziplock bag and gently crushing with a rolling pin or by using a large bowl and a smaller bowl to press down on the flakes.
- Mix Wet Ingredients: In a small bowl, combine the maple syrup and creamy peanut butter thoroughly until fully blended into a smooth mixture.
- Combine with Corn Flakes: Pour the peanut butter and maple syrup mixture into the crushed corn flakes and stir until the corn flakes are completely coated and well incorporated.
- Shape the Candy: Form the mixture into candy bar shapes or any preferred shapes such as Easter eggs, circles, or rectangles, according to your preference.
- Freeze Pre-Coating: Place the shaped pieces on a baking sheet lined with parchment paper and freeze them for 10 minutes. This helps firm them up for easier coating.
- Melt Chocolate: While the pieces are freezing, melt the chocolate chips either on the stovetop using a double boiler method or in the microwave. If melting in the microwave, add 1/2 tablespoon of coconut oil to the chocolate chips and heat in 30-second increments, stirring well between each to avoid burning.
- Coat with Chocolate: Dip each frozen piece into the melted chocolate to coat completely. Place the coated pieces back on the parchment-lined baking sheet.
- Final Freeze: Return the coated candy pieces to the freezer and chill for an additional 10 minutes until the chocolate has set completely.
- Serve and Enjoy: Once set, remove from freezer and enjoy your homemade Butterfingers immediately or store them in an airtight container in the refrigerator to maintain freshness.
Notes
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a dairy-free treat, use dairy-free chocolate chips.
- Adding a bit of coconut oil to the chocolate helps it melt smoothly and gives a shiny finish.
- Store the finished Butterfingers in the refrigerator to keep the chocolate firm.
- Customize shapes to suit occasions, like Easter eggs for festive seasons.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no actual cooking involved, just melting chocolate)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
