Description
This homemade vegan Butterfingers has all of the crunchy, peanut buttery, chocolatey flavors, but is so much healthier than store-bought!
Ingredients
Scale
- 1 cup peanut butter (the runnier, the better)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1 1/2 cup cornflakes cereal, crushed
- 1 cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Place the cornflakes in a reusable bag and crush them until they are ground into a medium-fine crumb. Then, pour the cornflakes into a large mixing bowl.
- To the mixing bowl, add the peanut butter, vanilla extract, and salt. Stir until everything is combined, and set aside.
- In a non-stick saucepan, heat the maple syrup on medium heat mixing consistently so nothing burns. Right as the maple syrup is about to boil (3-5 minutes), pour it over the peanut butter mixture. Mix until everything is incorporated.
- Transfer the mixture to an 8x8 baking pan lined with parchment paper. Use a rubber spatula to press down the mixture into an even layer. Freeze for an hour until the filling sets.
- After the filling has set, slice into 8 bars.
- Line a baking sheet with parchment paper, and melt the chocolate chips with the coconut oil on the stovetop or microwave.
- Using two forks, dip the bars into the melted chocolate to coat them completely. Allow the excess chocolate to drip off before placing them onto the parchment-lined baking sheet. Freeze them again for 10 minutes to set. Then, enjoy your homemade Butterfingers straight from the freezer!
- Once the bars have set, consolidate them into an airtight container and store them in the freezer for up to three months.
- Prep Time: 10 Minutes
- Freezer Time: 60 Minutes
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 Butterfinger bar
- Calories: 665
- Sugar: 29.5g
- Sodium: 187mg
- Fat: 43.4g
- Saturated Fat: 11.5g
- Carbohydrates: 48g
- Fiber: 7.3g
- Protein: 17g
- Cholesterol: 0mg
