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These healthier homemade butterfingers are the perfect dupe for a classic! This version is made without candy corn, cornflakes, or peanut butter.

Butterfinger bars are one of those American candy classics! They’re a chocolate-coated bar with a crunchy, peanut buttery filling. It was one of those recipes I never though I’d have again, but I knew I’d have to try and recreate it for my Halloween Candy series. After making this dupe, it’s honestly one of my new favorite treats to keep in my freezer.

What’s the filling in butterfingers?

Butterfinger bars are filled with a flakey peanut butter filling giving it a nice crunch with a peanut butter flavor. A lot of copycat recipes use candy corn to give the orange color and sugary glaze. But this version uses honey instead and is food coloring-free!

The ingredients

  • Almond Butter. I love using this barney butter, but you can use other nut or seed butters. If you wind up using something like sunbutter, you may need less honey as it’s a much thinner consistency than almond butter.
  • Honey. You can also use maple syrup.
  • Flake Cereal. This is where you get that crunch! You can easily use cornflakes, but if you’re like me and can’t have corn, these buckwheat flakes work wonderfully! Remember, buckwheat is still gluten-free.
  • Dairy-Free Chocolate. I like the brand enjoy life.

How to make healthier homemade butterfingers

  • Step One. Combine the almond butter, honey and vanilla extract over low heat until a smooth, thin mixture.
  • Step Two. Fold in the cereal.
  • Step Three. Add about 2 tbsp of the mixture into each square mold and freeze.
  • Step Four. Melt the chocolate and coconut oil together.
  • Step Five. Take each frozen filling cube and coat with chocolate on all sides and top with flakey salt.
  • Step Six. Set in fridge before enjoying!

Tips & Tricks

  • Freeze them for later. These fun-size bars freeze well, though I’d recommend defrosting them in the fridge for a few hours so that you don’t hurt your teeth eating them.
  • Add extra flavoring. Pumpkin pie spice would be a fun flavor to experiment with for the filling of these bars.

Can you make full-size candy bars?

Yes, you can use a larger candy mold, but I find the fun size a lot easier to work with.

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Healthier Homemade Butterfinger

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 8 candies 1x
  • Diet: Gluten Free
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Description

These healthier homemade butterfingers are the perfect dupe for a classic! This version is made without candy corn, cornflakes, or peanut butter.

Ingredients

Scale

For the filling

For the coating

Instructions

  1. Using a small pot, combine the almond butter, honey and vanilla extract. Set over low heat to melt the mixture into more of a smooth, thinner nut butter mixture. Remove from the heat.
  2. Add the flake cereal to the pot and gently fold, coating the cereal but not crushing it.
  3. Using a small square mold (I use this), add about 2 tbsp worth of the filling to each mold space. Transfer to the freezer and freeze until totally solid.
  4. Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid. Allow to sit and cool for a few minutes.
  5. Prepare a plate lined with parchment paper. Carefully remove the butterfinger filling cubes from the mold. Working with one at a time, place on a fork and hover over the chocolate bowl. Use a spoon coat with chocolate on all sides. Place on the plate and top with flakey salt.
  6. Set in the fridge to allow the chocolate to fully set and the filling to soften a bit before enjoying!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 candy
  • Calories: 291
  • Fat: 17.3g
  • Carbohydrates: 32.3g
  • Fiber: 3.3g
  • Protein: 5.6g

Keywords: copycat butterfingers