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–+ servings

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
Servings 8

Ingredients
 
 

  • 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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