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Better-Than-Store Vegan Butterfinger Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 90 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bars 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

These Better-Than-Store Vegan Butterfinger Bars are a delicious, healthier homemade candy treat featuring a crispy, flaky peanut butter center covered in rich melted chocolate. Made with simple, wholesome ingredients like corn flakes, peanut butter, coconut sugar, and sweetened condensed coconut milk, these bars are no-bake, dairy-free, gluten-free, and vegan-friendly. Perfect for a guilt-free dessert or a festive Halloween treat!

Ingredients

Scale

Butterfinger Bars

  • 2 cups corn flakes cereal (use gluten-free if needed)
  • 1/2 cup peanut butter (use thick no-stir peanut butter)
  • 1/4 cup coconut sugar
  • 1 tbsp solid coconut oil
  • 1/4 cup sweetened condensed coconut milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Chocolate Coating

  • 1 and 1/2 cups chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Prepare the Pan: Line a loaf pan with parchment paper, ensuring that some paper hangs over the edges to make lifting the bars out easier later on.
  2. Cook the Peanut Butter Mixture: In a small saucepan over medium-high heat, combine peanut butter, coconut sugar, coconut oil, and sweetened condensed coconut milk. Bring to a boil, then reduce heat to low and simmer gently for 2-3 minutes, allowing the ingredients to meld.
  3. Add Flavors and Cereal: Remove the saucepan from heat. Stir in vanilla extract and salt, then add corn flakes. Mix well, allowing the corn flakes to crush slightly as they incorporate.
  4. Set the Base: Transfer the mixture into the prepared loaf pan and press firmly against the bottom to create an even layer. Place the pan in the freezer and chill for 1 hour to fully set.
  5. Slice the Bars: After chilling, lift the set mixture from the pan using the parchment paper edges and slice into 8 even bars.
  6. Melt the Chocolate Coating: In a heatproof bowl, melt the chocolate chips together with coconut oil until smooth and glossy.
  7. Coat the Bars: Carefully dip each bar into the melted chocolate, ensuring full coverage. Place the coated bars on parchment paper and return them to the freezer for 10 minutes or until the chocolate coating is firm.
  8. Serve and Enjoy: Once the chocolate has set, the vegan butterfinger bars are ready to enjoy or store as desired.

Notes

  • Storage: Store bars in a tightly-sealed container in the refrigerator for up to 1 week.
  • For longer storage, keep bars in the freezer where they will stay fresh for up to 3 months.
  • Use gluten-free corn flakes to keep the bars gluten-free.
  • Ensure peanut butter is thick and no-stir for best consistency.
  • These bars are perfect for Halloween or whenever you want a vegan, dairy-free, and gluten-free treat.

Find it online: https://recipes.mbeams.com/better-than-store-vegan-butterfinger-bars/