Vegan Butterfingers

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.

Course Dessert

Cuisine American

Prep Time 15

Refrigeration Time 45

Total Time 1

Servings bars

Calories 181

Author Elizabeth

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