This vegan, homemade Butterfingers recipe is simple to make using corn flakes, peanut butter, chocolate, and maple syrup. It contains no candy corn or corn syrup and comes together quickly for a crunchy, chocolate-coated candy bar you’ll want to make again and again.
5-Star Review
I’m already thinking of making another batch and we are not even done with the first. So good! Thank you!
Christine ⭐⭐⭐⭐⭐
Why You’ll Love Homemade Butterfingers
This is a vegan copycat Butterfinger bar that balances crunchy corn flakes with creamy peanut butter, all coated in chocolate. It’s an easy, crowd-pleasing treat. Highlights:
- Vegan-friendly; can be made gluten-free or nut-free with substitutions.
- Only four main ingredients.
- No baking or candy thermometer required.
- Made without candy corn or corn syrup.
- Crunchy, peanut-buttery center covered in chocolate.
- Perfect for kids and seasonal treats like Halloween or Easter.
- Quick and fun to prepare.
Variations and Additions
- Vanilla: Add 1 teaspoon vanilla extract if you want a hint of vanilla flavor.
- Roasted Peanuts: Fold in up to 1/2 cup crushed roasted peanuts with the corn flakes, press a few onto each bar before coating, or sprinkle crushed peanuts on top after coating.
- Flaky Salt: Finish with a light sprinkle of flaky sea salt after coating for a sweet-and-salty contrast.
How to Make Homemade Butterfingers with Corn Flakes
Step 1: Combine the peanut butter and maple syrup in a small saucepan and heat over medium-low until it reaches a very light simmer—small bubbles should appear. Cook, stirring constantly, for 2–3 minutes, then remove from the heat.
Step 2: Place corn flakes in a mixing bowl and lightly crush them by hand, with a bowl, or in a bag. Aim for mostly small pieces but leave some larger flakes for extra crunch.
Step 3: Pour the warm peanut butter-maple mixture over the crushed corn flakes and stir until thoroughly combined. Chill the mixture in the refrigerator for 15 minutes to firm up.
Recipe Tip
Quick method: Press the peanut-butter mixture into a parchment-lined loaf pan, top with melted chocolate, freeze until set, then lift out and slice for an even faster approach.
Step 4: After chilling, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Line a baking sheet with parchment paper. Optionally add 1–2 tablespoons coconut oil or plant-based butter to thin the chocolate if needed.
Recipe Tip
If your melted chocolate is thick, stir in up to 2 tablespoons of coconut oil or vegan butter to make coating easier.
Step 5: Shape the chilled filling into about 18–20 small bars using roughly 1.5–2 tablespoons per bar and place them on the prepared baking sheet. Silicone molds can help make uniform bars.
Using a fork, dip each bar into the melted chocolate, turning to coat all sides, then return to the baking sheet. If you have extra chocolate, drizzle it over the bars for a decorative finish.
Step 6: Refrigerate the tray for at least 30 minutes, or until the chocolate is fully set. Serve and enjoy.
Deryn’s Notes
- Chocolate Coating: Stirring in 1–2 tablespoons of coconut oil or plant-based butter thins the chocolate and makes coating simpler.
- Nutritional Yeast (optional): Adding 2 tablespoons of nutritional yeast to the filling gives a salty, nutty note that resembles Reese’s flavor. It’s optional but recommended if you want that profile.
- Loaf Pan Method: Press the mixture into a parchment-lined loaf pan, top with melted chocolate (about 2/3 cup), freeze until set, and then slice into 16–20 bars for a very easy finish.
FAQs
Commercial Butterfinger bars are not vegan, but this homemade copycat is vegan if you use dairy-free or dark chocolate chips that are labeled dairy-free.
This recipe can be gluten-free if you use certified gluten-free corn flakes. Some corn flake brands contain barley malt and are not safe for celiac or gluten-intolerant people, so check labels carefully.
Storage Instructions
- Store the bars in the refrigerator or freezer.
- Keep in a sealed container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- They’re especially enjoyable straight from the freezer.
- When serving, keep them chilled until just before eating so they don’t soften at room temperature.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating below. It helps others decide and I love hearing from you. Thanks for trying my recipes! – Deryn
Homemade Butterfingers (No Candy Corn)
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Ingredients
- 1 cup creamy natural peanut butter, 250g
- ⅓ cup maple syrup, 106g
- 2 cups corn flakes, slightly crushed, 90 g
- 1 cup chocolate chips, 150 g
- pinch salt, optional if peanut butter unsalted
Instructions
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Add the maple syrup and peanut butter (and salt if using unsalted peanut butter) to a small saucepan and heat over medium-low until a light simmer with a few bubbles forms. Cook for 2–3 minutes, stirring constantly, then remove from heat.
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Lightly crush the corn flakes and place them in a bowl. You want some larger pieces left for texture.
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Combine the warm peanut butter mixture with the corn flakes and stir until fully combined. Chill the mixture in the fridge for 15 minutes.
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Melt the chocolate in 20-second intervals in the microwave, stirring between each, until smooth. Alternatively, melt over a double boiler. Line a baking sheet with parchment paper.
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Form the chilled mixture into 18–20 mini bars (about 1.5–2 tbsp each) and place on the lined baking sheet.
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Use a fork to coat each bar in melted chocolate, then place back on the baking sheet. Drizzle any remaining chocolate over the bars if desired.
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Chill in the refrigerator for at least 30 minutes or until the chocolate is set. Enjoy.
Notes
Nutritional Yeast: Adding 2 tablespoons gives a nutty, savory hint similar to Reese’s—optional but tasty.
Substitutions: Swap peanut butter for almond or sunflower seed butter. Substitute maple syrup with honey or agave if not strictly vegan. You can use other crunchy cereals like rice crisps or Rice Krispies, but corn flakes give the best Butterfinger-like texture.
Loaf Pan Method: Press the mixture into a parchment-lined loaf pan, top with chocolate (about 2/3 cup), freeze until set, then slice into bars for a simple shortcut.
Store butterfingers in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition
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