Description

Homemade Butterfingers are a delightful, crunchy treat perfect for Halloween. These bars combine the nutty richness of peanut butter with the sweetness of maple syrup and molasses, layered with crispy corn flakes and coated in luscious dark chocolate. Easy to prepare with no baking required, they offer a perfect balance of textures and flavors that mimic the classic candy bar in a homemade style.

Ingredients

Scale

Cereal Mix

2 cups corn flakes (or corn chex cereal)

Peanut Butter Mixture

3/4 cup peanut butter
1/4 cup pure maple syrup
1 tsp blackstrap molasses (or regular molasses)
Pinch of salt (add more if peanut butter is unsalted)

Chocolate Coating

1 cup dark chocolate chips
2 tsp butter

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Instructions

Crush Corn Flakes: Place the corn flakes into a ziplock bag or a bowl and crush them into fine, small pieces, ensuring some texture remains for crunch.
Make Peanut Butter Mixture: Heat peanut butter, maple syrup, and molasses together in a small pot over medium-low heat, stirring until smooth and combined. Add a pinch of salt and stir again. Alternatively, microwave in short increments, stirring in between.
Combine Mixtures: In a large bowl, stir the crushed corn flakes into the warm peanut butter mixture until evenly coated.
Prepare for Freezing: Transfer the mixture into a parchment-lined loaf pan and press firmly and evenly to compact it. Place in the freezer for 45-60 minutes or longer to set firmly.
Melt Chocolate: When the mixture is nearly set, melt the dark chocolate chips and butter together in a microwave-safe bowl, using 30-second bursts and stirring between intervals to avoid burning.
Dip and Set: Remove the set bars from the pan, slice into individual bars, and dip each into the melted chocolate coating. Place dipped bars on parchment-lined trays and refrigerate for 30-60 minutes until the chocolate hardens. Serve and enjoy your homemade Butterfingers!

Notes

Use salted peanut butter or adjust the salt accordingly for balanced flavor.
Freezing time can be extended overnight for firmer bars.
You can substitute corn flakes with corn chex cereal if preferred.
Microwave melting must be done carefully to prevent burning the chocolate mixture.
Store finished bars in an airtight container in the refrigerator to maintain freshness and texture.