Butterfinger Bars
If you’re looking for a super-easy sweet treat recipe, these butterfinger bars fit the bill perfectly!
For the longest time, I found desserts pretty intimidating to make. Unlike savoury cooking, which can be adjusted along the way, desserts are typically an all-in kind of situation. Baking is like chemistry, and if you mess it up at the start, it’s very hard to salvage.
But you know what? Not all desserts have to be baked! These butterfinger bars are an amazing option for people with a sweet tooth who struggle to bake.
Why You’ll Love This Recipe
- These butterfinger bars take less than 15 minutes to prepare. Then you just leave them to set, and voila!
- Since these sweet bars don’t require baking, the entire process is a lot less stressful. Plus, it saves you some electricity!
- Peanut butter and chocolate is a classic combination! Add some cornflakes for the crunch, and you’re in heaven.
- This recipe is SO EASY, even a child can make this! In fact, if you’re looking for a fun bonding activity with your little ones, why not make these butterfinger bars together?
- This dessert is a perfect pick-me-up! If you’re feeling sluggish mid-work, or planning to go for a run, these bars are a great calorie-dense snack.
How to Make This Recipe
First, crush your cornflakes. You want the kind of texture where half of the cornflakes are crushed, while the others maintain their “flake” form. The easiest way to do this is by placing the cornflakes into a ziplock bag and going over the bag with a rolling pin.
Next, you want to whisk the peanut butter and maple syrup together. If the peanut butter feels too dense, warm it up for about 30 seconds in a microwave-safe bowl.
Add the cornflakes to the peanut mixture, and use a spatula to combine everything together. Make sure the flakes are evenly coated in peanut butter and maple mix.
Line a 9×9 inch baking pan with parchment paper or reusable liner. Empty the mixture into the pan and press it down to fit the shape of the tin.
Finally, melt the chocolate chips using a microwave or a double boiler method. Pour the chocolate over the crunchy cornflake mixture and use a spatula to evenly spread it across the top. If desired, sprinkle with salt flakes.
Let your creation set in the fridge for about an hour. Remove from the pan, cut into bars, and try not to eat them all at once!
Hack It!
- If you’re feeling creative, you can add extra flare to your butterfinger bars with sprinkles, crushed peanuts, or a drizzle of melted white chocolate.
- Can you make this recipe without nuts? Sure! Use sunflower seed or pumpkin seed butter, and enjoy these delicious sweet treats. I would also advise to double-check the contents of the cornflakes that you use. Some brands contain traces of nuts, so be careful!
- Best way to store these butterfinger bars is in the fridge. Once cut, store them in a sealed container for up to 3 days.
- Another great way to customize this recipe is by using rice puffs or crushed crackers instead of cornflakes. Don’t be afraid to experiment!
Other Recipes You’ll Love
- Sweet Potato Cinnamon Rolls
- Hidden Veggie Chocolate Cookies
- Vegan Protein Blondies
- Mango Fruit Leather
- Carrot Cake Baked Oatmeal
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The Recipe: Butterfinger Bars
Ingredients
- 4 cups cornflakes
- 1 cup peanut butter
- ¾ cup maple syrup
- 1 cup dark chocolate chips, vegan
- sea salt , optional
Equipment
- Ziplock bag
- Rolling Pin
- 9×9 Baking tin
- Parchment Paper
Instructions
- In a ziplock bag, add the corn flakes, and using either a rolling pin or your hands, crush the corn flakes until they are half crumbs and half flakes.
- If the peanut butter is not runny, transfer to a microwave safe bowl and microwave for 30 seconds. In a large bowl, combine the maple syrup and peanut butter with a whisk. Pour in the cornflakes, and using a spatula, fold until completely combined.
- Line a 9×9 pan with parchment paper or a reusable liner. Transfer the peanut butter cornflake mixture to the pan, and using the bottom of a mug or measuring cup, make sure to press down cornflake mixture until it is firmly on the bottom of the pan.
- Melt the dark chocolate chips in a measuring cup or microwave safe container, microwaving 20 seconds at a time until drippy. Alternatively, use a double broiler to melt the chocolate until smooth. Pour on the top of the cornflake mixture, and spread out using a spatula in an even layer on the bars. Finish with sea salt to your liking.
- Place in the refrigerator. Remove one hour later and slice into bars. Store in a sealed container in the fridge for up to 3 days.
