These Vegan Butterfingers are a crunchy, buttery, peanut bar, coated in a layer of chocolate. These refined sugar free bars are the plant-based version of the classic Halloween candy.
If I had to pick a favorite food it would be peanut butter. I LOVE peanut butter. And when I think about it, I always have loved peanut butter. I remember butterfingers and reese's being my favorite candies around Halloween. Why? Peanut butter.
Butterfingers are especially delightful with their extra soft, buttery filling. And a slight crunch from... cornflakes!
Yep, real butterfingers use cornflakes. So it's actually pretty easy to make a homemade version.
These vegan butterfinger bars are the healthier version of the classic candy, using swaps like fruit-sweetened cornflakes, natural peanut butter, and maple syrup. The result is a deliciously addictive candy, that's way better for you than the store-bought version.
Jump to:
Why I love these Vegan Butterfinger Bars
- Dietary needs - these bars are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these bars are made with whole food plant-based ingredients so you can avoid the refined sugars, oils, and other processed ingredients in the store-bought version!
- Freezer friendly - if you don't eat the entire batch in one sitting, these bars store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Cornflakes: I recommend Nature's Path Fruit-Sweetened Cornflakes - this is not sponsored, these cornflakes are simply the cleanest brand on the market. If you can't find this brand, look for a brand with as few ingredients as you can find
- Crunchy Peanut Butter: use a natural peanut butter with only peanuts and salt for the ingredients. I like the crunchy pb because it gives the bars a nice texture, but creamy pb will work too
- Peanut Powder: peanut powder is peanuts that that have been processed into a powder, leaving most of the protein and removing some of the fat. You should be able to find peanut powder at your local grocery store, or on Amazon. If you don't have peanut powder, you can use almond flour.
- Maple Syrup: for a completely fruit-sweetened butterfinger, you can sub date syrup
- Molasses: the classic butterfinger candy uses molasses, so I added some to these bars, and it really helps with the depth of flavor. If you don't have molasses you can just use more maple syrup
- Vanilla Extract: optional, but highly recommended
- Salt
Chocolate Coating
- Vegan Dark Chocolate: I used a mix of 100% unsweetened chocolate and vegan semi-sweet chocolate. If you prefer a sweeter chocolate, you can use any vegan dark or semi-sweet chocolate like Enjoy Life or Pascha.
How to make Vegan Butterfingers
Step 1. Line the bottom and sides of an 8x8-inch pan with parchment paper.
Step 2. Place the cornflakes in a food processor and pulse until you achieve a crumb, but NOT a fine flour-like texture. Alternatively you can place the cornflakes in a bag and use your hands to crush them.
Step 3. Add the crushed cornflakes and remaining filling ingredients to a medium bowl and mix to combine.
Step 4. Press the mixture into the prepared pan. Freeze for 30 minutes.
Step 5. Remove from the freezer and slice into 18 bars (thirds on one side and sixths on the other side).
Step 6. Melt the chocolate in a small microwave-safe bowl.
Step 7. Use a fork to coat each bar in chocolate. Place on a wire rack or parchment-lined baking sheet to drain. If desired, sprinkle with chopped peanuts and/or flaky sea salt. Let the bars set completely.
Step 8. Store in the fridge or freezer. Let the bars thaw at room temperature for 5 minutes before eating.
FAQ & Expert Tips
Store these bars in the refrigerator or freezer.
These bars will last for several weeks in the fridge and several months in the freezer.
Butterfingers are really all about the peanut butter, but you CAN definitely make these with a sunflower seed butter or tahini for a similar candy bar without the nuts
Recipe Prayer
Thank you God for these delicious treats. We are grateful to celebrate Halloween and nourish our bodies. Amen.
More vegan candy
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Butterfingers
Equipment
- Food Processor optional
Ingredients
- 2 Cup Nature's Path Fruit-Sweetened Cornflakes
- 1 Cup Crunchy Peanut Butter
- ½ Cup Peanut Powder
- ⅓ Cup + 1 Tablespoon Maple Syrup
- 1 Tablespoon Molasses
- 1 Teaspoon Vanilla Extract optional
- ½ Teaspoon Sea Salt
Chocolate Coating
- 6 Ounces Vegan Dark Chocolate
Instructions
- Line the bottom and sides of an 8x8-inch pan with parchment paper.
- Place the cornflakes in a food processor and pulse until you achieve a crumb, but NOT a fine flour-like texture. Alternatively you can place the cornflakes in a bag and use your hands to crush them.
- Add the crushed cornflakes and remaining filling ingredients to a medium bowl and mix to combine.
- Press the mixture into the prepared pan. Freeze for 30 minutes.
- Remove from the freezer and slice into 18 bars (thirds on one side and sixths on the other side).
- Melt the chocolate in a small microwave-safe bowl.
- Use a fork to coat each bar in chocolate. Place on a wire rack or parchment-lined baking sheet to drain. If desired, sprinkle with chopped peanuts and/or flaky sea salt. Let the bars set completely.
- Store in the fridge or freezer. Let the bars thaw at room temperature for 5 minutes before eating.
Video
Nutrition
Nutrition information is an estimate.
Comments
No Comments