Homemade Butterfingers
Directions
- 1In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt.
- 2In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt.
- 3In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt.
- 4Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
- 5Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
- 6Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
- 7Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight).
- 8Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight).
- 9Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight).
- 10Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate.
- 11Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate.
- 12Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate.
- 13Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
- 14Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
- 15Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
- 16Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
- 17Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
- 18Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
- 19Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!
- 20Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!
- 21Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!
Ingredients
- 3 cups crushed cornflakes
- 3 cups crushed cornflakes
- 3 cups crushed cornflakes
- 1.5 cups natural (unsweetened) crunchy peanut butter
- 1.5 cups natural (unsweetened) crunchy peanut butter
- 1.5 cups natural (unsweetened) crunchy peanut butter
- 0.5 cups agave, maple syrup or honey
- 0.5 cups agave, maple syrup or honey
- 0.5 cups agave, maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 0.33 cups granulated sugar, coconut sugar, or sugar alternative
- 0.33 cups granulated sugar, coconut sugar, or sugar alternative
- 0.33 cups granulated sugar, coconut sugar, or sugar alternative
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 12 oz dark or semisweet chocolate
- 12 oz dark or semisweet chocolate
- 12 oz dark or semisweet chocolate
- 2 teaspoons coconut oil
- 2 teaspoons coconut oil
- 2 teaspoons coconut oil
Equipment
large mixing bowlspatula8x8 inch baking panparchment paperknifetwo forksdouble boiler or microwave