Homemade Butterfinger Bars (gluten-free)
Serves: 15 servings
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 2 + 1/2 cups corn flakes
- 1 cup natural peanut butter
- 1/3 cup peanuts, blended into a flour
- 1/3 cup honey, or sub maple syrup for a vegan version
- 1/4 cup coconut sugar
- Pinch of salt
Chocolate Coating
- 1 cup dairy-free chocolate chips
- 1 tsp coconut oil
Directions
- In a medium saucepan over low heat, whisk together the peanut butter, honey and coconut sugar until smooth, for about 3-4 minutes.
- Turn the flame off, and pour in your corn flakes and peanut flour. Stir the mixture together with a spatula, crushing some of the flakes as you mix. I like to leave some whole for extra crunch.
- Once fully mixed, flatten the mixture into a parchment lined 8 x 8 baking dish. Freeze the bars for at least 1 hour, until firm.
- Melt your chocolate chips in a microwave safe bowl with the coconut oil until smooth. I like to do this in 30 second increments, mixing after each round.
- Remove the bars from the freezer and slice into 12 or 15 small bars. Slice them into 3 columns, and then across 3 or 4 times depending on the size you want!
- Dip each bar in the melted chocolate and place onto a flat tray or cutting board lined with parchment paper.
- Once all the bars are coated, place the bars back into the freezer to set for 10-15 minutes. Remove from freezer and slice around the bars to even them out.
- Keep stored in freezer for up to 3 months.