If you’ve ever been tempted by that irresistible crunch and peanut buttery goodness of a classic candy bar, wait until you try these Vegan Butterfingers! Imagine a crispy, flaky peanut butter center made from wholesome ingredients like corn flakes and coconut sugar, all enrobed in a luscious, silky layer of melted chocolate. This homemade treat is not only completely vegan but also gluten-free and dairy-free, making it a healthier twist on the classic favorite. Whether you’re craving a sweet snack or something fun for Halloween, these Vegan Butterfingers deliver big on flavor and texture without any complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
Keeping this recipe simple yet delicious is key. Each ingredient plays an important role in building that perfect buttery crunch and creamy chocolate coating, ensuring every bite is a delightful experience.
- 2 cups corn flakes cereal: Provides the essential crispy, flaky texture that mimics the traditional Butterfinger center; be sure to use gluten-free if needed.
- 1/2 cup peanut butter: Use thick, no-stir peanut butter for a creamy, rich base that binds the mix together perfectly.
- 1/4 cup coconut sugar: Adds natural sweetness with a hint of caramel flavor, complementing the peanut butter beautifully.
- 1 tbsp solid coconut oil: Helps to melt everything smoothly and adds a subtle tropical richness.
- 1/4 cup sweetened condensed coconut milk: This is the secret to that chewy, rich texture in the center, without any dairy.
- 1 tsp vanilla extract: Enhances all the flavors, making the candy taste luxuriously homemade.
- 1/8 tsp salt: Just a pinch balances sweetness and intensifies the overall flavor.
- 1 and 1/2 cups chocolate chips: For the decadent chocolate coating, use vegan semi-sweet or dark chocolate chips for the best results.
- 1 tbsp coconut oil: Mixed with chocolate chips to create a glossy, smooth shell that hardens beautifully.
How to Make Vegan Butterfingers
Step 1: Prepare the Pan
Start by lining a loaf pan with parchment paper, leaving enough overhang on the sides. This little trick lets you lift the finalized butterfingers out easily without any sticking, making slicing and serving a joy instead of a chore.
Step 2: Cook the Peanut Butter Mixture
In a small saucepan set over medium-high heat, combine the peanut butter, coconut sugar, solid coconut oil, and sweetened condensed coconut milk. Bring this mixture to a boil, then lower the heat and let it simmer gently for 2 to 3 minutes. This step is where the magic happens – the sugar melds into the creamy peanut butter, creating that rich, caramel-like base that makes these bars truly special.
Step 3: Add Flavor and Crunch
Remove the saucepan from the heat, then stir in the vanilla extract and salt to deepen the flavor. Next, toss in the corn flakes. Don’t worry about crushing the flakes as you stir; the slight breakage actually helps the mixture bind together better for that flaky texture everyone loves in Vegan Butterfingers.
Step 4: Press and Chill
Transfer this peanut buttery mixture into your prepared loaf pan, pressing it down firmly and evenly. This will help the bars hold their shape once set. Pop the pan into the freezer for around 1 hour. Chilling is essential to get that firm, flaky consistency before you move on to coating.
Step 5: Slice and Dip in Chocolate
Once chilled, lift the block of peanut buttery goodness out of the pan using the parchment overhang and slice into 8 bars. Now, melt the chocolate chips together with the tablespoon of coconut oil to make a glossy coating. Carefully dip each bar into the chocolate, ensuring it’s fully covered before setting them back on parchment paper. Freeze the dipped bars for an additional 10 minutes or until the chocolate has hardened perfectly.
How to Serve Vegan Butterfingers
Garnishes
For an extra touch, sprinkle some crushed peanuts, flaky sea salt, or even a drizzle of peanut butter over the chocolate before it sets. These garnishes add visual appeal and provide an extra burst of nutty flavor that complements the Vegan Butterfingers beautifully.
Side Dishes
Pair these bars with a cold glass of your favorite plant-based milk, like almond or oat, or serve alongside a fresh fruit salad for a contrast of creamy, crunchy, and juicy textures. They also work wonderfully with a cup of rich coffee or a nutty chai tea for a cozy afternoon pick-me-up.
Creative Ways to Present
Looking to impress guests? Wrap individual Vegan Butterfingers in colorful wax paper tied with twine for a charming homemade gift. Or arrange them on a decorative platter surrounded by fresh berries and mint leaves for an eye-catching dessert spread that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
If you have any Vegan Butterfingers left over (which might be hard!), store them tightly sealed in the refrigerator. This helps maintain their texture and flavor, and they’ll stay fresh for up to one week, making it easy to enjoy small bites over time without losing any of their magic.
Freezing
For longer storage, freezing your bars is an excellent option. Place them in an airtight container or freezer bag and keep them frozen for up to three months. When properly wrapped, they retain their crunch and chocolate coating wonderfully, ready whenever you crave a sweet treat.
Reheating
Since these bars are best enjoyed cold to keep the chocolate shell intact, reheating isn’t necessary. If you prefer a slightly softer center, simply let them sit at room temperature for about 10 to 15 minutes before eating. This way, you get the perfect balance of firm chocolate and tender filling.
FAQs
Can I use a different kind of nut butter?
Absolutely! While peanut butter is classic and imparts a rich flavor, almond butter or sunflower seed butter can create delicious variations. Just make sure the consistency is thick and creamy for best results.
What if I don’t have sweetened condensed coconut milk?
If you can’t find sweetened condensed coconut milk, you can try making your own by simmering full-fat coconut milk with coconut sugar until thickened. It takes more time but gives a similar creamy sweetness.
Are these Vegan Butterfingers gluten-free?
Yes! As long as you use gluten-free corn flakes, this recipe is entirely gluten-free while still delivering that fabulous crunchy texture.
Can I skip the chocolate coating?
You certainly can! The bars will still taste wonderful without the chocolate coating, but it really adds that traditional buttery richness and a satisfying snap, so I highly recommend it if you can.
How long does it take to make these bars?
Prep takes about 10 minutes, but remember to include the chilling time of about 1 hour in the freezer plus 10 minutes after dipping in chocolate. Overall, it’s a quick and easy recipe that’s definitely worth the wait.
Final Thoughts
If you’re searching for a sweet treat that combines nostalgia with a healthier, plant-based twist, Vegan Butterfingers are absolutely the way to go. They’re easy to make, fun to share, and taste so much better than store-bought candy bars. Trust me, once you try these, you’ll want to keep them on hand for any occasion—or just because life deserves a little sweetness today.
PrintVegan Butterfingers
Vegan Butterfingers are a deliciously crispy and flaky homemade candy bar with a peanut butter center covered in rich melted chocolate. This healthier, no-bake recipe uses corn flakes, peanut butter, coconut sugar, and sweetened condensed coconut milk to create a dairy-free, gluten-free vegan treat that’s perfect for Halloween or any time you crave a sweet, crunchy snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 bars 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Butterfinger Bars
- 2 cups corn flakes cereal (use gluten-free if needed)
- 1/2 cup peanut butter (use thick no-stir peanut butter)
- 1/4 cup coconut sugar
- 1 tbsp solid coconut oil
- 1/4 cup sweetened condensed coconut milk
- 1 tsp vanilla extract
- 1/8 tsp salt
Chocolate Coating
- 1 and 1/2 cups chocolate chips
- 1 tbsp coconut oil
Instructions
- Prepare the pan: Line a loaf pan with parchment paper, ensuring some paper hangs over the edges for easy removal of the bars later.
- Make the peanut butter mixture: In a small saucepan over medium-high heat, combine peanut butter, coconut sugar, solid coconut oil, and sweetened condensed coconut milk. Bring to a boil, then reduce heat to low and simmer for 2-3 minutes to meld the flavors and slightly thicken the mixture.
- Add vanilla, salt, and corn flakes: Remove the saucepan from the heat, stir in vanilla extract and salt, then fold in the corn flakes. It’s fine if the corn flakes break a bit during mixing; this contributes to the texture.
- Form the bars: Transfer the mixture into the prepared loaf pan, pressing it firmly and evenly into the bottom. Chill the pan in the freezer for 1 hour until set.
- Slice the bars: Remove from freezer and lift out the mixture using the parchment paper. Cut into 8 equal bars.
- Melt the chocolate coating: In a bowl, melt the chocolate chips with the coconut oil, either using a double boiler method or microwave in short bursts, stirring frequently to avoid burning.
- Dip and set: Carefully dip each bar into the melted chocolate, coating all sides, and place them on parchment paper. Return the coated bars to the freezer for 10 minutes or until the chocolate hardens.
- Enjoy and store: Serve immediately or store as described in the notes.
Notes
- How to store: Keep butterfingers in a tightly-sealed container in the refrigerator for up to 1 week.
- For longer storage, freeze the bars and consume within 3 months.
- Use gluten-free corn flakes to make the recipe gluten-free.
- Ensure peanut butter is thick and no-stir for best texture.
- The recipe is naturally dairy-free and vegan.