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Vegan Butterfingers

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4.1 from 55 reviews

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.

Ingredients

Scale

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

  1. Prepare the pan: Line a loaf pan with parchment paper, ensuring some paper hangs over the edges for easy removal of the bars later.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the bars: Remove from freezer and lift out the mixture using the parchment paper. Cut into 8 equal bars.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://yumfoodusa.com/vegan-butterfingers/