Easy Healthier Butterfingers

These healthier Butterfingers are made with only six simple ingredients. They’re crunchy, peanut-buttery and taste like the real deal.

To say I’m excited to share this recipe would be the understatement of the year. Isaac loves Butterfingers so I don’t know why it’s taken me so long to make an upgraded version. I originally made full-sized Butterfinger bars, but they were super rich so I decided to make mini Butterfingers instead.

I don’t know about you, but I love a good bite-size treat.

A stack of four homemade Butterfinger bites. Top one has a bite taken out of it.

These upgraded treats are made with only six ingredients. The recipe does take a little patience as certain parts need to set in the freezer, but I promise the wait is 100% worth it! Plus, it doesn’t get much better than homemade Butterfingers.

Overhead shot of chocolate covered butterfinger bites on a pan.

Healthier Butterfingers Ingredients

  • organic corn flakes – There are a few organic corn flake options on the market. Look for Barbara’s, Arrowhead Mills or Nature’s Path.
  • drippy peanut butter – make sure to use drippy/runny natural peanut butter. I used Crazy Richard’s.
  • maple syrup – I’ve only tried this recipe with maple syrup, but I assume it will work with honey as well.
  • molasses – this is optional, but recommend if you have it on hand because it helps give this recipe that well known Butterfinger flavor!
  • chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option.
  • coconut oil – this is used to help make the melted chocolate thinner, which makes it easier to dip the Butterfingers. You can skip it, but your melted chocolate will likely be pretty thick. I recommend using refined coconut oil if you don’t want any coconut flavor!

Overhead shot of baking sheet with ingredients measured out. Peanut butter, maple syrup, coconut oil, corn flakes and chocolate chips in measuring cups.

How to Make Homemade Butterfingers

Crush cornflakes – Place cornflakes in a small lunch-size plastic bag and crush into small pieces. I used the bottom of a glass jar to pound/crush the flakes.

Heat peanut butter – Heat the peanut butter, maple syrup and molasses (if using) over low-medium heat. Stir until the mixture is combined – don’t overheat or you’ll risk scorching the peanut butter! After the ingredients are combined, remove from the heat and stir in the crushed corn flakes.

Make bites – Spoon the coated cornflakes into a silicone ice cube tray, filling each cavity about halfway full. Place the ice cube tray in the freezer for the bites to harden. This took about 2 hours for me. If you don’t have a silicone ice cube tray you can simply spread the mixture evenly over a parchment lined baking sheet. Let set in the freezer and then chop into small squares.

Butterfinger bites in a green silicone ice cube tray.

Melt chocolate – Once the bites have hardened, place the chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn’t take longer than 1-2 minutes total for the chocolate to melt.

Coat candy – Pop the frozen bites out of the ice cube tray and place each into the melted chocolate. Use a spoon to coat until completely covered. Let excess chocolate drip off and place the chocolate covered candy on a platter lined with parchment paper. Repeat until all pieces are coated. If some of your bites start to soften during the process, pop them back in the freezer.

Freeze – Place the tray of bites back into the freezer to let the chocolate harden. Once chocolate has set, it’s time to enjoy!

Close up shot of homemade Butterfinger bite.

How to Store Healthy Butterfinger Bites

I recommend storing these bites in an airtight container in the freezer. They should last 1-2 months… but I bet they’ll be gone in a week! Ha! I recommend enjoying them straight from the freezer so they’re nice and crisp.

Hand holding a stack of homemade butterfinger bites.

More Healthy Treats to Try:

If you make these healthy butterfinger bites be sure to leave a comment and star rating below letting me know how they turned out for you. Your feedback is so helpful for the EBF team and our readers!

Print
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Close up shot of homemade Butterfinger bite.

Healthier Butterfingers


  • Author: Brittany Mullins
  • Prep Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 18
  • Diet: Gluten Free

Description

These healthier Butterfingers are made with only six simple ingredients. They’re crunchy, peanut-buttery and taste like the real deal.


Ingredients

  • 1 1/2 cups organic corn flakes
  • 3/4 cup drippy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon molasses (optional)
  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Crush cornflakes: Place cornflakes in a small lunch-size plastic bag and crush into small pieces.
  2. Heat peanut butter: Add peanut butter, maple syrup and molasses (if using) to a small saucepan over low-medium heat. Heat, while stirring until the mixture is combined. Don’t overheat or you’ll risk scorching the peanut butter.
  3. Once well combined, remove from heat and stir in crushed corn flakes.
  4. Spoon coated cornflakes into a silicone ice cube tray, filling each cavity about halfway.
  5. Place ice cube tray in the freezer for bites to harden for at least 2 hours.
  6. Melt chocolate: Once bites have hardened, place chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring between each. It shouldn’t take longer than 1-2 minutes total for the chocolate to melt.
  7. Pop bites out of the tray and place on platter lined with parchment. Dip/coat each into the melted chocolate, one at a time. Use a spoon to coat until completely covered. Place chocolate covered candy back on the platter lined with parchment. Repeat until all pieces are coated.
  8. Freeze: Place bites back into the freezer to let the chocolate harden and enjoy!
  9. Storage: Bites keep best stored in the freezer in an airtight container. They should last 1-2 months. Enjoy straight from the freezer.

Notes

  • If you don’t have a silicone ice cube tray you can simply spread the mixture evenly over a parchment lined baking sheet. Let set in the freezer, chop into small squares and then dip each in chocolate as described above.
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bite
  • Calories: 122
  • Sugar: 9g
  • Sodium: 44mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: butterfingers

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    37 comments
    1. Annie
      November 19, 2020 AT 12:11 am

      WOW these are dangerously good! I melted the PB, maple syrup, and molasses in the microwave for 2-15 sec intervals instead of using the stove. My husband was eating the peanut butter mixture out of the bowl with a spoon so my bites are really small, haha! I will be making this over and over. Thank you so much for the amazing recipe.

      1. Brittany Mullins
        November 20, 2020 AT 3:20 pm

        Woot woot!! So glad this butterfingers were a hit!! Thanks so much for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    2. Karen
      November 16, 2020 AT 8:53 am

      I tried them, and wow they are delicious! Thanks for the recipe x One question though, I found them to be extra hard when I ate them directly from the freezer, as you suggested. Why do you think this happened?

      1. Brittany Mullins
        November 16, 2020 AT 3:59 pm

        Hey Karen – they’ll definitely be hard coming straight from the freezer. If you’d like them to soften up a bit, I would let them thaw for 1-2 minutes before eating.

    3. Lila R
      November 12, 2020 AT 1:38 am

      These are some sort of genius wizardry. Taste exactly like butterfingers with minimal ingredients/steps/clean up. I’ve made them 3 times in two weeks. WOW!! YUM!!!

      1. Brittany Mullins
        November 12, 2020 AT 1:57 pm

        Aww you’re too sweet!! SO glad you loved these butterfingers, Lila. I appreciate you making them and coming back to leave a comment + star rating. <3

    4. Kaitlyn
      November 8, 2020 AT 9:09 pm

      I’ve wanted to make these since the minute I saw them posted on Instagram and they did not disappoint! I had all ingredients on hand (used a different bran flake) and they came out absolutely delicious! The texture is perfect with a little crunch- thank you!

      1. Brittany Mullins
        November 9, 2020 AT 12:00 am

        So pumped you loved these butterfingers, Kaitlyn!! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    5. Jennifer B.
      November 1, 2020 AT 9:59 pm

      This is some next level creativity, here, Brittany! Tastes absolutely incredible & I love that it’s not orange! Thank you so much for such a fun treat!

      1. Brittany Mullins
        November 1, 2020 AT 11:58 pm

        Ahh thank you, Jennifer!! I’m so glad you loved these. 🙂 Thanks for making them and for coming back to leave a review. As always, I appreciate it!

    6. Janelle
      November 1, 2020 AT 8:29 pm

      These are really delicious. Having a toddler doesn’t afford me big chunks of time where I can complete a project so these are actually perfect. I can do a bit, chill, revisit, chill, finish. Very nice.

      1. Brittany Mullins
        November 2, 2020 AT 12:00 am

        Woo!! So glad you loved this recipe, Janelle. 🙂 Thanks so much for making it and for coming back to leave a review. I so appreciate it!

    7. Julie
      November 1, 2020 AT 6:35 pm

      I made these tonight, and wow! Super delicious! I couldn’t find organic plain corn flakes, so I bought organic honey corn flakes and just cut back a bit on the maple syrup. These will prevent me from picking junky Halloween treats out of my son’s bag!

      1. Brittany Mullins
        November 2, 2020 AT 12:03 am

        Woo!! So glad these butterfingers were a hit! Thanks for giving my recipe a try and for coming back to leave a review. I really appreciate it, Julie. 🙂

    8. Sherry
      November 1, 2020 AT 4:38 pm

      NEW obsession!!! Absolutely perfect treat I can’t wait to enjoy all week. Thanks for the recipe!

      1. Brittany Mullins
        November 2, 2020 AT 12:04 am

        Woo!! I’m so pumped you loved these, Sherry. Thanks for making them and for coming back to leave a review. It means the world to me. 🙂

    9. Maggie
      November 1, 2020 AT 12:10 pm

      The hardest thing about these is not eating them all in one day. So easy and so delicious, will be making often!

      1. Brittany Mullins
        November 2, 2020 AT 12:07 am

        omg, I know right?! It’s easy to eat them all in one sitting. So pumped you loved these, Maggie!!

    10. Suzanne
      October 30, 2020 AT 10:15 pm

      These came out amazing! Texture is totally right on to Butterfingers. I was so happy to make a double batch of these to share with friends!

      1. Brittany Mullins
        November 2, 2020 AT 12:22 am

        Yay!! So glad these turned out for you, Suzanne! I’m pumped you loved them. 🙂

    11. Danielle Guzman
      October 30, 2020 AT 2:50 pm

      OMG!!! This is the most delicious treat I’ve made this year. My husband walked by and then came back twice. He ate three in a row and then I had to hide them. The little crisp from the cornflakes is amazing and the molasses adds such depth in flavor. These are a keeper. Thank you Brittany!!!

      1. Brittany Mullins
        November 2, 2020 AT 12:26 am

        Ahh yay!! So glad these butterfingers were a hit!! Thanks so much for making them and for coming back to leave a review. It means the world to me. <3

    12. Brennan
      October 30, 2020 AT 12:50 am

      So delicious. We couldn’t stop eating them!

      1. Brittany Mullins
        November 2, 2020 AT 12:28 am

        Woo!! So glad you these were a hit!!

    13. Julie
      October 29, 2020 AT 9:29 am

      My husband got his hands on these while they were chilling in the fridge and says “what are these? They taste just like Butterfingers!”

      1. Dee Hughes
        October 29, 2020 AT 7:25 pm

        Do you think rolling these into balls before freezing would work in lieu of ice cube trays?

        1. Brittany Mullins
          November 2, 2020 AT 12:30 am

          Totally!

      2. Brittany Mullins
        October 29, 2020 AT 1:43 pm

        Haha! Love it. 🙂

    14. Hannah
      October 26, 2020 AT 5:34 pm

      Wow! LOVE these, I think they’ll be one a favourite in our house xx

      1. Brittany Mullins
        October 26, 2020 AT 9:04 pm

        Can’t wait to hear what you think, Hannah!!

    15. Elissa
      October 26, 2020 AT 1:12 pm

      Do you think corn chex would work instead of cornflakes?

      1. Dee Hughes
        October 29, 2020 AT 4:44 pm

        I plan on making these tonight. Would rolling them into balls rather then using an ice cube tray work?

      2. Brittany Mullins
        October 26, 2020 AT 2:13 pm

        I haven’t tested it, but I would assume so! 🙂

    16. Kristina
      October 26, 2020 AT 11:43 am

      Oh. My. Goodness!

    17. tamarque
      October 26, 2020 AT 8:18 am

      Corn flakes are not something I would eat. What can be used instead? What about rolled oats? Are they too wet?

      1. Brittany Mullins
        October 26, 2020 AT 12:13 pm

        I tried the recipe with crushed brown rice crisps as well. They still give the bars some crisp and will work if you’re okay with those!

      2. Sarah
        October 26, 2020 AT 10:55 am

        Well then don’t make this recipe.

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