A Healthier Twist on a Classic Treat!

Dave and I have always been big fans of Butterfingers, so I decided it was high time to whip up a homemade version.

These Butterfinger Bites come together with just six simple ingredients and are a fantastic upgrade from store-bought candy. The recipe does need a bit of patience while certain parts chill in the freezer, but trust me, it’s totally worth the wait.

There’s something special about homemade treats—you get to control and see every ingredient that goes into them. It makes the whole experience even sweeter!

Why You’ll Love This Recipe:

Vegan & Refined Sugar-Free: You won’t miss the junky ingredients with this plant-based, natural version.
High Protein: Thanks to the addition of protein powder, you get a little extra boost!
No-Bake: I’m all about keeping it simple, and these bars come together without needing to turn on the oven.
Customizable: Whether you want bars or mini bites, you can shape these however you like.

Ingredients

2 1/4 cups organic corn flakes (about 1 ½ cups crushed)
3/4 cup drippy peanut butter
1/3 cup maple syrup
1 tsp molasses (optional; honey or maple syrup can be used as substitutes)
1 cup chocolate chips
2 Tbsp coconut oil (refined for no coconut flavor)

Key Ingredient Notes

Organic Corn Flakes: Look for brands like Barbara’s, Arrowhead Mills, or Nature’s Path for a wholesome option.

Drippy Peanut Butter: Use a runny, natural peanut butter like Crazy Richard’s for the best results.

Maple Syrup: Adds a lovely sweetness. If needed, honey can be a substitute.

Molasses: This adds an extra layer of flavor reminiscent of the classic Butterfinger taste.

Chocolate Chips: For a low-sugar choice, try Lily’s chocolate chips, or Enjoy Life for a dairy-free and soy-free option.

Coconut Oil: Helps thin the chocolate for easier dipping. Use refined coconut oil to avoid any coconut taste.

Instructions

Prep Tips:

Make sure your peanut butter is drippy for easy mixing.
Use refined coconut oil if you want to avoid any coconut flavor in the chocolate.
If you don’t have a silicone tray, a parchment-lined baking sheet will work just as well for setting the mixture.

Crush the Corn Flakes: Place cornflakes in a plastic bag and crush them with a glass jar or rolling pin until they are in small pieces.

Heat the Peanut Butter Mixture: In a pan over low-medium heat, combine peanut butter, maple syrup, and molasses (if using). Stir until smooth, being careful not to overheat and scorch the peanut butter. Remove from heat and mix in the crushed corn flakes.

Shape the Bites: Spoon the mixture into a silicone ice cube tray, filling each cavity halfway. Freeze for about 2 hours until solid. If you don’t have a silicone tray, spread the mixture on a parchment-lined baking sheet, freeze, and then cut into small squares.

Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Melt in the microwave in 15-second intervals, stirring each time until smooth (about 1-2 minutes total).

Coat the Bites: Remove the frozen bites from the tray and dip each one into the melted chocolate. Use a spoon to ensure each piece is fully coated. Let any excess chocolate drip off, then place the coated bites on a parchment-lined platter. If some bites soften, pop them back in the freezer briefly.

Freeze Again: Return the bites to the freezer to allow the chocolate coating to set completely. Enjoy!

Hey, did you know this…

The Butterfinger bar has a rich history that dates back to the early 20th century.

Origins: The Butterfinger candy bar was created by the Curtiss Candy Company, founded in Chicago in 1916. The company’s first candy bar was the “Curtiss Butterfinger,” introduced in 1923. It was named for the unique, crisp texture of the candy, which was designed to “butterfingers” or make fingers slippery when eaten.

Tips for Success:

Storage Tips:

Store these delicious bites in an airtight container in the freezer. They’ll stay fresh for 1-2 months, though they might not last that long!

Mold Matters: I love using a silicone mini muffin tin for perfectly portioned bites. You could also use a loaf pan lined with parchment paper for easy removal if you prefer bars.

Mini Muffin Tin

Non-stick & Easy to Release: flexible silicone cupcake tray has a non-stick surface

Easy to Clean & Dishwasher Safe: The non-stick surface of our muffin tins makes cleaning a breeze. Rinse with water or place in the dishwasher

Multifunction: These cupcake pans are perfect for muffins, cupcakes, egg muffins, pizza muffins, cheesecake, baked oatmeal, etc..

SHOP IT HERE

Recipe Variations

Here are two fun add-ins or variations to mix things up with your Butterfinger Bites:

1. Coconut Butterfinger Bites:

Add 1/2 cup of shredded coconut to the crushed corn flakes before mixing them with the peanut butter mixture. The coconut adds a subtle sweetness and texture, giving your Butterfinger Bites a tropical twist.

2. Almond Butterfinger Bites:

Substitute the peanut butter with almond butter for a different nutty flavor. You can also sprinkle a few chopped almonds on top of the chocolate coating before it sets for an extra crunch and a hint of almond goodness.