Butterfinger Bark (gluten free, vegan)

Easy and Healthy Butterfinger Bark with a Turmeric Twist

If you’re a fan a Butterfinger candy bar but looking for a healthier, homemade alternative, this Butterfinger Bark recipe is for you! Not only is it simple to make, but it also includes a touch of turmeric for an added health boost and vibrant color. Let’s dive into how you can whip up this delightful treat, which is perfect for satisfying your sweet tooth in a more nutritious way.

Ingredients:

• Organic Gluten-Free Cornflakes: These provide the perfect crispy texture while keeping the recipe gluten-free, making it accessible to those with dietary restrictions.

Maple Syrup: A natural sweetener that offers a rich, deep flavor and a touch of sweetness without the use of refined sugars.

Peanut Butter: Adds a creamy, nutty flavor and serves as a good source of protein and healthy fats, which help in stabilizing energy levels.

Turmeric: Known for its anti-inflammatory properties and antioxidants, turmeric adds a subtle earthiness and a beautiful golden hue to the bark.

Chocolate: Dark chocolate is rich in antioxidants and can be a mood booster, making it both a delicious and beneficial addition to this treat.

Refined Coconut Oil: Helps to smoothly melt the chocolate and adds a slight hint of coconut flavor, while providing a texture that sets well when cooled.

Butterfinger Bark (vegan, gluten free)

the best way to say a butterfinger? In shareable break off pieces like in this recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Equipment

• 1 baking sheet

Ingredients

  

1x2x3x

• 1 cups organic gluten-free cornflakes, crushed , (about 1.5 cups before crushing)
• 1 cup smooth peanut butter
• 1/2 cup maple syrup
• 1 teaspoon turmeric, for color
• 1 cup dark chocolate chips
• 2 tablespoons refined coconut oil

Instructions

 

Prepare the Base:

• In a large bowl, combine the cornflakes, peanut butter, maple syrup, and turmeric. Mix well until the cornflakes are evenly coated.

Melt the Chocolate:

• In a small saucepan, melt the chocolate chips with the coconut oil over low heat, stirring constantly to ensure the mixture doesn’t burn.

Combine Layers:

• Pour the melted chocolate over the parchment lined sheet, spreading it out to cover the entire surface.
• Add Butterfinger mixture on top of the chocolate in small clusters, pressing gently down into chocolate layer so it sticks.

Chill:

• Place the baking sheet in the refrigerator for at least an hour, or until the bark is fully set.

Break into Pieces:

• Once set, break the bark into pieces of your desired size.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!