Homemade Butterfingers
Homemade Butterfingers
Ingredients
- 3 cups cornflakes, crushed
- 1 1/2 cups natural crunchy peanut butter, unsweetened
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 12 ounces dark or semisweet chocolate
- 2 teaspoons coconut oil
Instructions
- 1
In a large mixing bowl, combine the peanut butter and powdered sugar. Stir until well combined.
⏱️ 5 min
- 2
Add the salt to the peanut butter and powdered sugar mixture and stir to incorporate.
⏱️ 1 min
- 3
Add the crushed cornflakes to the peanut butter mixture. Stir well until the cornflakes are evenly coated and thoroughly combined into a thick paste.
⏱️ 5 min
- 4
Line an 8x8-inch pan with parchment paper, leaving an overhang on the sides to easily remove the mixture later.
⏱️ 2 min
- 5
Spread the cornflake and peanut butter mixture evenly into the prepared pan. Use a spatula to press it down firmly and create a uniform layer.
⏱️ 5 min
- 6
Place the pan in the freezer for 2 to 3 hours, or until the mixture is completely firm.
⏱️ 180 min
- 7
Once firm, remove the mixture from the pan by lifting the parchment paper. Place it on a cutting board and slice it into rectangular bars.
⏱️ 5 min - 8
Immediately return the sliced bars to the freezer for an additional 30 to 60 minutes. This ensures they are very cold and firm before coating in chocolate.
⏱️ 30 min
- 9
While the bars are chilling, melt the dark or semisweet chocolate with the coconut oil. This can be done in a double boiler or in a microwave-safe bowl in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
⏱️ 10 min
- 10
Using a fork, dip each frozen bar into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip back into the bowl.
⏱️ 10 min
- 11
Transfer the chocolate-coated bars to a parchment paper-lined tray.
⏱️ 2 min
- 12
Return the tray of coated bars to the freezer for at least 30 minutes to allow the chocolate to firm up completely.
⏱️ 30 min
- 13
Remove the homemade Butterfingers from the freezer and enjoy! Store any leftovers in an airtight container in the freezer.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Butterfingers
- 3 cups cornflakes, crushed
- 1 1/2 cups natural crunchy peanut butter, unsweetened
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 12 ounces dark or semisweet chocolate
- 2 teaspoons coconut oil
Instructions
- 1
In a large mixing bowl, combine the peanut butter and powdered sugar. Stir until well combined.
⏱️ 5 min - 2
Add the salt to the peanut butter and powdered sugar mixture and stir to incorporate.
⏱️ 1 min - 3
Add the crushed cornflakes to the peanut butter mixture. Stir well until the cornflakes are evenly coated and thoroughly combined into a thick paste.
⏱️ 5 min - 4
Line an 8x8-inch pan with parchment paper, leaving an overhang on the sides to easily remove the mixture later.
⏱️ 2 min - 5
Spread the cornflake and peanut butter mixture evenly into the prepared pan. Use a spatula to press it down firmly and create a uniform layer.
⏱️ 5 min - 6
Place the pan in the freezer for 2 to 3 hours, or until the mixture is completely firm.
⏱️ 180 min - 7
Once firm, remove the mixture from the pan by lifting the parchment paper. Place it on a cutting board and slice it into rectangular bars.
⏱️ 5 min - 8
Immediately return the sliced bars to the freezer for an additional 30 to 60 minutes. This ensures they are very cold and firm before coating in chocolate.
⏱️ 30 min - 9
While the bars are chilling, melt the dark or semisweet chocolate with the coconut oil. This can be done in a double boiler or in a microwave-safe bowl in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
⏱️ 10 min - 10
Using a fork, dip each frozen bar into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip back into the bowl.
⏱️ 10 min - 11
Transfer the chocolate-coated bars to a parchment paper-lined tray.
⏱️ 2 min - 12
Return the tray of coated bars to the freezer for at least 30 minutes to allow the chocolate to firm up completely.
⏱️ 30 min - 13
Remove the homemade Butterfingers from the freezer and enjoy! Store any leftovers in an airtight container in the freezer.