Copycat Butterfingers (Gluten Free, Vegan)

I have always loved a good butterfinger growing up, but now that I am gluten free and try to limit processed foods, I set out to make my own version, using more wholesome ingredients. In researching homemade recipes, I've seen bakers use candy corn. For me, I decided to omit the candy corn, but still needed a way to keep them crunchy!

To achieve the color, I added a hint of turmeric powder. Turmeric has anti-inflammatory benefits, and adds a hint of subtle spice too.

To achieve the crunch of a traditional Buttefigner, I used a healthier Cornflake cereal: Nature Made Cornflakes You can use regular cornflakes, just make sure they are certified gluten free!

Tips for achieving the best results:

• Mash your cornflakes, so they are small and easy to blend into bars
• Chill your bars so they will be easy to handle when dipping in chocolate!
• Use refined coconut oil, to avoid that strong coconut flavor.
• Use a runny or creamy peanut butter for best texture!

Copycat Butterfingers (Gluten Free, Vegan)

Just like the store-bought version, but using more wholesome ingredients, and a superfood-turmeric for color!

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Prep Time 20 minutes minutes

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1.5 Cups cornflakes , (crushed)
• 1/3-1/2 Cups Maple Syrup
• 2/3 Cups Peanut Butter , (creamy or runny)
• 2 teaspoon Turmeric powder, (optional for color)
• 1 Cups chocolate chips, (melted)
• 2 Tbsp Refined Coconut oil , (melted)

Instructions

 

• In a large microwave safe bowl, melt maple syrup and peanut butter until softened. Stir to combine.
• Crush cornflakes in a plastic bag, using the back of a serving spoon.
• Stir in turmeric powder and crushedcornflakes, mashing the cornflakes more as you stir.
• Cover and freeze the bowl for 10 minutes to firm up mixture.
• Remove from freezer. On a baking sheet with parchment paper, use your hands to mold 2 tbsp sized rectangular bars. Freeze for another 10 minutes to firm up and set

Melt chocolate Coating

• In a small microwave safe bowl, melt chocolate chips and coonut oil. Stir to combine

Finish the Bars

• Dip cold/hardened bars into chocolate mixture, using a spoon to coat thoroughly. Return to parchment paper lined baking sheet.
• Let the bars set on the parchment paper in the freezer.
• Store in the fridge or freezer.

Author: Ali Jenkins

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