Homemade Butterfingers
Directions
- 1In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt.
- 2Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
- 3Line 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).
- 4Remove 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.
- 5Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
- 6Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
- 7Transfer 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
- 1.5 cups natural (unsweetened) crunchy peanut butter
- 0.5 cups agave, maple syrup or honey
- 1 teaspoon vanilla extract
- 0.33 cups granulated sugar, coconut sugar, or sugar alternative
- 0.5 teaspoon salt
- 12 oz dark or semisweet chocolate
- 2 teaspoons coconut oil
Equipment
large mixing bowlspatula8x8 inch baking panparchment paperknifetwo forksdouble boiler or microwave
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