Homemade Butterfingers www.instagram.com 480 mins Pick the duration units Minutes Hours Serves 16 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt. 2. Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated. 3. Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight). 4. Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate. 5. Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted. 6. Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl. 7. Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy! 1. In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt. 2. Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated. 3. Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight). 4. Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate. 5. Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted. 6. Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl. 7. Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy! Add Direction Ingredients 3 cups crushed cornflakes 1.5 cups natural (unsweetened) crunchy peanut butter 0.5 cups agave, maple syrup or honey 1 teaspoon vanilla extract 0.3 cups granulated sugar, coconut sugar, or sugar alternative 0.5 teaspoon salt 12 oz dark or semisweet chocolate 2 teaspoons coconut oil - + - + - + - + - + - + - + - + Add ingredient Equipment large mixing bowl spatula 8x8 inch baking pan parchment paper knife two forks double boiler or microwave Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
