Homemade Dark Chocolate Butterfingers (Printable Version)

Crunchy peanut butter corn flake bars coated in dark chocolate—a guilt-free homemade candy treat.

# What You Need:

→ Peanut Butter Layer

01 - 1 cup natural creamy peanut butter
02 - 1/2 cup pure maple syrup or honey
03 - 2 cups corn flakes, lightly crushed

→ Chocolate Coating

04 - 1 1/2 cups dark chocolate chips or chopped dark chocolate (at least 70% cacao)
05 - 1 tablespoon coconut oil

# How-To:

01 - Line an 8x8-inch baking dish with parchment paper, ensuring the paper extends up the sides for easy removal.
02 - In a medium saucepan over low heat, combine the peanut butter and maple syrup. Stir constantly until fully melted and smooth, about 2 to 3 minutes.
03 - Remove the saucepan from heat and gently fold in the crushed corn flakes until every piece is evenly coated with the peanut butter mixture.
04 - Transfer the mixture into the prepared baking dish and press down firmly into an even, compact layer. Place in the freezer for 20 to 30 minutes until completely firm.
05 - Combine the dark chocolate chips and coconut oil in a heatproof bowl set over a pan of simmering water. Stir gently until the chocolate is completely melted and smooth.
06 - Remove the peanut butter slab from the freezer and lift it out of the dish using the parchment paper overhang. Cut into 12 even bars using a sharp knife.
07 - Using a fork or dipping tool, submerge each bar into the melted chocolate, coating all sides. Tap gently to allow excess chocolate to drip off, then place on a parchment-lined tray.
08 - Refrigerate the coated bars for at least 20 minutes, or until the chocolate shell is fully hardened and set.

# Expert Hints:

01 -
  • The crunch from corn flakes is so satisfying that you will never believe these took under an hour to make.
  • Using dark chocolate instead of milk chocolate makes these feel like a grownup treat you can happily share with kids.
02 -
  • Do not skip the coconut oil in the chocolate because without it the coating will be too thick and clumpy to dip properly.
  • Work quickly when folding corn flakes into the warm peanut butter mixture because it starts to firm up fast and becomes harder to spread evenly.
03 -
  • Chill the cut bars in the freezer for 10 minutes before dipping so the peanut butter layer does not soften in the warm chocolate.
  • Save any leftover melted chocolate to drizzle over ice cream or freeze into small disks for snacking later.

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