Homemade Butterfinger-Style Candy Bars

Ingredients

• 3 cup cornflakes (Crushed; use plain cornflakes if possible.)
• 1.5 cup peanut butter (Crunchy or creamy; preferably peanuts and sea salt only.)
• 0.25 cup powdered sugar
• 1 bag semisweet or dark chocolate chips (The transcript does not specify bag size; estimated as a 12-ounce bag.)
• 1 tbsp butter (Described as one knob of butter; use approximately 1 tablespoon.)

Steps

1. 1

   Crush the cornflakes in a food processor until they become fine, even crumbs. Stop before processing them into a completely powdery flour; a little texture helps create the crisp filling.

2. 2

   Place the peanut butter in a large mixing bowl. Use either creamy or crunchy peanut butter, according to preference.

3. 3

   Add the powdered sugar to the peanut butter and stir until evenly combined and smooth.

4. 4

   Add the crushed cornflakes to the peanut butter mixture. Stir thoroughly until all of the crumbs are coated and a cohesive, slightly crumbly mixture forms.

5. 5

   Line a small baking dish with parchment paper, leaving enough overhang to lift out the chilled mixture. The creator notes that a smaller dish works better than a large one so the filling remains thick enough to cut into bars.

6. 6

   Transfer the cornflake mixture to the lined dish. Press it firmly and evenly into a compact layer, smoothing the surface.

7. 7

   Freeze the mixture for 1 to 2 hours, until firm enough to remove from the dish and cut cleanly.

8. 8

   Lift the chilled filling from the dish using the parchment overhang. Cut it into strips or bar-sized pieces.

9. 9

   Return the cut pieces to the freezer while preparing the chocolate coating. Keeping the filling cold helps it hold its shape during dipping.

10. 10

    Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 15-second increments, stirring thoroughly after each increment, until the chocolate is smooth and fully melted. Do not overheat it.

11. 11

    Dip each chilled filling bar into the melted chocolate. Turn it as needed to coat all sides, then allow excess chocolate to drip back into the bowl.

12. 12

    Place the coated bars on a parchment-lined tray or plate. Continue until all of the filling pieces are covered.

13. 13

    Refrigerate the chocolate-coated bars for about 30 minutes, or until the coating has hardened completely. They may also be returned briefly to the freezer if needed.

Notes

Store the finished bars refrigerated in an airtight container. The chocolate-chip bag size and the amount represented by “one knob” of butter were not specified in the transcript, so they are estimated here. Choose a relatively small baking dish to make a substantial filling layer rather than spreading the mixture too thin.

Nutrition per serving

• dessert
• candy
• no-bake
• chocolate-coated
• peanut-butter
• vegetarian
• make-ahead
• American-style