There’s something deeply nostalgic about unwrapping a crisp, golden Butterfinger bar. That familiar crackly crunch, the sweet peanut butter flavor—it instantly brings back childhood memories of trading Halloween candy with friends or sneaking one from the candy dish when no one was looking. But what if you could recreate that iconic treat at home, using real, wholesome ingredients you can actually feel good about?
That’s exactly what this recipe does. These Healthier Homemade Butterfingers deliver the same satisfying crunch and peanut-buttery goodness you love, but without all the processed sugar and additives. Whether you’re whipping up a batch for your kids or just indulging in a little nostalgia yourself, this treat hits the sweet spot in every way.
Inspired by the classic, this version skips the corn syrup and artificial colors, replacing them with simple pantry ingredients that still create that irresistible texture and taste. They’re perfect for special occasions, holidays, or just a cozy weekend project when you’re craving something sweet with a little crunch.
Why You’ll Love This Recipe:
-
It tastes like the real thing—without the junk!
-
Made with wholesome ingredients you probably already have in your pantry
-
Naturally gluten-free and dairy-free with easy swaps
-
Perfect for gifting or sharing (if you don’t eat them all first!)
-
Fun to make with kids—they’ll love helping dip the bars in chocolate
-
No candy thermometer needed!
INGREDIENTS YOU’LL NEED:
-
1 cup creamy peanut butter (natural, unsweetened)
-
1/4 cup maple syrup
-
1 tablespoon molasses
-
1 1/2 cups corn flakes, crushed
-
1 cup dark chocolate chips (or chopped chocolate bar)
-
1 teaspoon coconut oil
HOW TO MAKE HEALTHIER HOMEMADE BUTTERFINGERS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Crush the Corn Flakes
Start by pouring your corn flakes into a large zip-top bag. Use a rolling pin or the bottom of a jar to crush them into small bits. You don’t want a powder—just small crispy pieces that will give you that classic Butterfinger crunch.
Personal tip: My kitchen is always full of unexpected tools—today I used a coffee mug to crush the flakes and it worked like a charm!
Step 2: Make the Peanut Butter Base
In a medium saucepan over low heat, combine the peanut butter, maple syrup, and molasses. Stir constantly until the mixture is smooth and just starting to bubble around the edges. Remove from heat and immediately stir in the crushed corn flakes. Mix well so the cereal is evenly coated.
Step 3: Shape and Chill
Line a small loaf pan with parchment paper, letting the paper hang over the sides for easy removal. Transfer the mixture into the pan and press it down evenly using a spatula or your hands (press with a piece of parchment to avoid sticking). Pop it in the freezer for 30 minutes to firm up.
Anecdote: The first time I made these, I was impatient and only waited 10 minutes—big mistake! They sliced better and held their shape beautifully after a full chill.
Step 4: Slice into Bars
Once chilled, lift the mixture out of the pan using the parchment paper. Use a sharp knife to cut it into bite-sized rectangles or classic bar shapes.
Step 5: Coat with Chocolate
Melt the chocolate chips with the coconut oil in a heatproof bowl over a small saucepan of simmering water, or microwave in 30-second intervals, stirring until smooth.
Dip each bar into the melted chocolate, using a fork to flip and coat it completely. Tap off excess chocolate and place the bars on a parchment-lined tray. Refrigerate or freeze for about 10 minutes to set.
Tip: Want a super clean chocolate shell? Place each dipped bar on a wire rack set over parchment to let the excess chocolate drip off.
HELPFUL TIPS:
-
Don’t over-crush the cereal—you want texture!
-
Use parchment paper for easy lifting and less mess
-
Add a pinch of sea salt to the peanut butter mix for an extra pop of flavor
-
Store in the fridge for the best texture—especially in warmer months
-
Double the batch—you’ll thank yourself later
DETAILS:
-
Prep Time: 15 minutes
-
Chill Time: 30 minutes
-
Cook Time: 5 minutes
-
Total Time: 50 minutes
-
Yield: About 12 small bars
-
Category: Dessert
-
Method: No-bake
-
Cuisine: American
-
Diet: Gluten-Free, Dairy-Free (optional)
NOTES:
These bars are best stored chilled because they soften at room temperature. You can also freeze them and enjoy straight from the freezer—they’ll still have that wonderful snap!
NUTRITIONAL INFORMATION:
(Approximate per bar, based on 12 servings)
-
Calories: 180
-
Fat: 12g
-
Carbohydrates: 15g
-
Fiber: 2g
-
Protein: 4g
-
Sugar: 9g
FREQUENTLY ASKED QUESTIONS:
Can I use a different nut butter?
Yes! Almond butter works well, though it may slightly change the flavor. Make sure to use one with no added sugar or oils for best results.
Is there a substitute for molasses?
You can leave it out, but it adds a depth of flavor and color that makes these taste more like traditional Butterfingers. A small amount of date syrup or extra maple syrup could work in a pinch.
Can I make these vegan?
They already are! Just check that your chocolate chips are dairy-free.
STORAGE INSTRUCTIONS:
Store your homemade Butterfingers in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months. They’re just as delicious straight from the freezer—maybe even better!
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet and satisfying treats:
CONCLUSION
These Healthier Homemade Butterfingers are everything you love about the classic candy bar—crunchy, sweet, and perfectly peanut buttery—but made with real ingredients you can feel good about. They’re a little retro, a little indulgent, and completely satisfying. Whether you’re introducing your kids to your favorite childhood treat or just sneaking one for yourself after dinner, this recipe is sure to become a go-to in your dessert rotation.
Print
Healthier Homemade Butterfingers
Description
There’s something deeply nostalgic about unwrapping a crisp, golden Butterfinger bar. That familiar crackly crunch, the sweet peanut butter flavor—it instantly brings back childhood memories of trading Halloween candy with friends or sneaking one from the candy dish when no one was looking. But what if you could recreate that iconic treat at home, using real, wholesome ingredients you can actually feel good about?
That’s exactly what this recipe does. These Healthier Homemade Butterfingers deliver the same satisfying crunch and peanut-buttery goodness you love, but without all the processed sugar and additives. Whether you’re whipping up a batch for your kids or just indulging in a little nostalgia yourself, this treat hits the sweet spot in every way.
Inspired by the classic, this version skips the corn syrup and artificial colors, replacing them with simple pantry ingredients that still create that irresistible texture and taste. They’re perfect for special occasions, holidays, or just a cozy weekend project when you’re craving something sweet with a little crunch.
Ingredients
1 cup creamy peanut butter (natural, unsweetened)
1/4 cup maple syrup
1 tablespoon molasses
1 1/2 cups corn flakes, crushed
1 cup dark chocolate chips (or chopped chocolate bar)
1 teaspoon coconut oil
Instructions
Step 1: Crush the Corn Flakes
Start by pouring your corn flakes into a large zip-top bag. Use a rolling pin or the bottom of a jar to crush them into small bits. You don’t want a powder—just small crispy pieces that will give you that classic Butterfinger crunch.
Personal tip: My kitchen is always full of unexpected tools—today I used a coffee mug to crush the flakes and it worked like a charm!
Step 2: Make the Peanut Butter Base
In a medium saucepan over low heat, combine the peanut butter, maple syrup, and molasses. Stir constantly until the mixture is smooth and just starting to bubble around the edges. Remove from heat and immediately stir in the crushed corn flakes. Mix well so the cereal is evenly coated.
Step 3: Shape and Chill
Line a small loaf pan with parchment paper, letting the paper hang over the sides for easy removal. Transfer the mixture into the pan and press it down evenly using a spatula or your hands (press with a piece of parchment to avoid sticking). Pop it in the freezer for 30 minutes to firm up.
Anecdote: The first time I made these, I was impatient and only waited 10 minutes—big mistake! They sliced better and held their shape beautifully after a full chill.
Step 4: Slice into Bars
Once chilled, lift the mixture out of the pan using the parchment paper. Use a sharp knife to cut it into bite-sized rectangles or classic bar shapes.
Step 5: Coat with Chocolate
Melt the chocolate chips with the coconut oil in a heatproof bowl over a small saucepan of simmering water, or microwave in 30-second intervals, stirring until smooth.
Dip each bar into the melted chocolate, using a fork to flip and coat it completely. Tap off excess chocolate and place the bars on a parchment-lined tray. Refrigerate or freeze for about 10 minutes to set.
Tip: Want a super clean chocolate shell? Place each dipped bar on a wire rack set over parchment to let the excess chocolate drip off.
Notes
These bars are best stored chilled because they soften at room temperature. You can also freeze them and enjoy straight from the freezer—they’ll still have that wonderful snap!