Butterfinger Bark (vegan, gluten free)
the best way to say a butterfinger? In shareable break off pieces like in this recipe!
Equipment
- 1 baking sheet
Ingredients
- 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.
Tried this recipe?Let us know how it was!