Healthy Homemade Butterfingers

Prep Time: 10 minutes Chill Time: 1 hr Yield: 12 bars

Gluten Free | Dairy Free | Egg Free

These Healthy Homemade Butterfingers are made with just 5 ingredients. Crunchy and peanut buttery, these homemade butterfingers taste like the real thing but without all the dairy and gluten.

These Homemade Butterfingers are far healthier compared to the real candy. No corn syrup, less sugar, and these homemade candy bars are made with wholesome ingredients. 5 to be exact.

Yet somehow, they taste just like the original!

Trust me, these bars prove that healthier and better for you homemade candy bars don’t have to be bland and gross.

I had my husband try them, who isn’t a fan of chocolate, and I kept seeing him go back to the freezer for more!

Pro tip: I love keeping these in the freezer- they last longer and they’re super crunchy!

Want more homemade candy?

• Copycat Reese’s Peanut Butter Cups
• Pumpkin Peanut Butter Cups
• Chocolate Crunch Cups
• Oreo Truffles
• Oreo Peppermint Chocolate Bark

Ingredients in Homemade Butterfingers:

Peanut Butter- I used a natural, runny peanut butter made with just peanuts and salt. If your peanut butter doesn’t have salt, add a pinch.

Maple Syrup- I haven’t tested, but honey or agave should also work.

Corn Flakes- normal corn flakes are NOT gluten free. Neither are most off brand versions. They have barley malt syrup in them which has wheat. The only corn flakes that I found which were certified gluten free was Nature’s Path Honey’d Corn Flakes. They were honestly delicious and had the same taste and flavor as the original but without the gluten.

Chocolate Chips- to make these bars dairy free, use your favorite dairy free chocolate chips.

Coconut Oil– use naturally refined coconut oil so that there is no coconut taste or smell.

Tools needed to make Healthy Butterfingers:

• Measuring cups and spoons
• Glass bowl
• Spatula or wooden spoon
• Ziploc bag or something to crush the corn flakes in
• 9×5 pan
• Parchment paper
• Fork and spoon
• Cooling rack

How to make Homemade Butterfingers:

Make the base: In a bowl, combine the peanut butter and maple syrup. Coarsely crush the corn flakes. Add them into the peanut butter mixture.

Freeze: Line a 9×5 pan with parchment paper and press the dough into the pan creating an even layer. Chill in the freezer until frozen.

Cut and dip: While the butterfingers are freezing, melt the chocolate and coconut oil by your preferred method. Remove the butterfingers and parchment from the pan. Cut into bars by cutting in half and then into 6 even slices. Dip each butterfinger in the chocolate and let any excess chocolate drip off before moving to a parchment lined cookie sheet or cooling rack. Chill until fully set.

How to store Healthy Homemade Butterfingers:

These Butterfingers can be stored in the fridge for up to 2 weeks. My preferred way is to store in the freezer so you can enjoy at any time for up to 3 months.

Want to save this recipe for later? Pin it to your favorite recipe board!

(Just hover over the image for the pin button to save to Pinterest)

Craving other delicious recipes? Take a look!

• 
  No Bake Chocolate Peanut Butter Protein Bars
• 
  Oreo Cheesecake Dip
• 
  Hot Cocoa Cookies
• 
  Strawberry Cheesecake Truffles
• 
  Hot Cocoa Dip

This post may contain affiliate links. By purchasing a product that I have recommended, I may receive a small commission at no extra cost to you. I only recommend products that I truly use, trust and love! Thank you for supporting Farm Fresh with a Twist.

Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!