Crispety, crunchety, deliciously peanut buttery homemade healthy Butterfingers!
Healthy candy bars that defy all logic
As if by magic, the homemade Butterfingers have that exact same toffee-like crunch of store-bought peanut butter Butterfinger bars!
Yet these are whole-grain, high in iron, vegan friendly, and completely free of high-fructose corn syrup. It’s one of those recipes you really have to try to believe.
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Homemade vegan Butterfingers
The inspiration for these healthy butterfingers came from a dollar-bin cookbook that I saw at the fabric store a few weeks back.
The book recipe, which yielded an 8×8 pan just like mine, called for a full 1 cup of sugar, 3/4 cup of corn syrup, and 1/3 cup of shortening!
Yes, 3/4 cup of corn syrup in addition to the cup of sugar…
It was basically screaming for a healthy makeover!
Leftover Chocolate? Make Chocolate Truffles
Healthy Butterfinger recipe video
Screaming so loudly that I had to get to work on the challenge as soon as I got home.
Luckily, this is one of those recipes that turned out perfectly on the first try – they really do taste like actual Butterfinger candy bars!
If you’re looking for a healthy or vegan dessert that will impress even the most skeptical or pickiest of eaters, these healthy Butterfingers are definitely the recipe to try on all your friends.
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In the years since I first posted them here on the blog, it’s become one of the site’s most popular recipes.
Readers often write in to tell me that even their health-food-hating dads, moms, brothers, sisters, girlfriends, or boyfriends love the bars too!
Healthy Butterfingers
Ingredients
- 1/4 cup pure maple syrup, honey, or agave (For keto, try these Keto Candy Bars)
- 1 tbsp regular or blackstrap molasses – Or omit and increase agave to 1/3 cup
- 3 1/2 tbsp sugar, unrefined if desired, or additional maple syrup
- 1 cup peanut butter or allergy-friendly sub
- 1 1/2 cups bran flakes or corn flakes, or another flake cereal (56g)
- 1/8 tsp salt, plus a little extra if using unsalted pb
- optional topping: 2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and vanilla stevia drops or liquid sweetener to taste
Instructions
- Notes: Honey works, but it’s not for strict vegans and will also add a slight honey flavor. Corn syrup will also work, and commenters have said brown rice syrup works as well. If subbing out the molasses, the bars will taste less authentic but still delicious. Almond butter or Sunbutter work, or use peanut butter for the flavor that most closely resembles real Butterfingers.Homemade Butterfingers Recipe: Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated. Press into an 8×8 pan—either lined with wax or parchment paper, or greased very well—and freeze until completely hardened. (Cut into bars while only somewhat frozen, or thaw the block a little before cutting.) If you wish to cover in chocolate (they’re good even without it), you can cover them at any time—either pre-cutting or post-cutting. Simply melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer for optimum “snap.”View Nutrition Facts
Notes
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OH MY GOODNESS I TRIED THESE AND THEY ARE AMAZING!! I totally wanted to eat the whole pan though, so addicting! I used unsalted peanut butter so I added about 1/4 tsp salt, used cornflakes, and 1/3 cup agave as well as using 3 1/2 tablespoons BROWN sugar to make up for the loss of molasses 🙂 They really taste like butterfingers too! Even better tbh. I also prefer them without the chocolate topping so you might want to try some first without and see if you like it that way, save some calories 🙂
Katie!!!
I just made these bars and I absolutely love them! I had some bran flakes sitting in my cupboard that I wanted to get rid of, and this is just perfect!
I ended up using 3/4 cup tahini and 1/4 cup peanut butter because that is what I happened to have on hand, and they turned out really good 🙂
I’ve eaten one every day since I’ve made them!
Thanks so much, I will for surely make these again.
Wow. You really covered the options for us! Thanks so much for a fun treat recipe
Just tried this recipe, yummy!
Do you think these would work with rice Chex cereal? They look so yummy!
Haven’t tried but I don’t see why it wouldn’t work well!
Jason
The first time I have seen your site. Recipes sounds great. Going to use Raisin Bran because it’s all I have. Think the raisins will be good. Butterfingers have always been my favorite.
These are actually really fantastic, and they do taste very much like Butterfingers! I remember making them years ago, and I really want to make then again, now. Even my husband was impressed, which says a lot, since he is nowhere near vegan, and he is hesitant to try vegan foods.
I ate them all and need to make more so it looks like I didn’t eat them all 🙁
Won’t be making these again after long while, they are dangerously addicting. So yummy.
Katie, you’re a genius! I’m on a GERD diet and have to avoid chocolate (boo!) and although the carob chips that I have don’t melt as well as regular chocolate, your recipe really hit the spot for my chocolate cravings. Thank you so much!
I love the idea of using carob!
Hi what could I sub for peanut butter?
Almond, cashew, sunflower butter, etc!
Hi! I’m making these for a Christmas party. Question: is there much of a difference between the chocolate chip option and the coconut oil/cocoa option for the topping? Is one prettier? Yummier? Other? I’m looking to wow my non-vegan friends and family.
Thank you!
Erika
I always do the chocolate chip version because it’s easier and shelf-stable while the coconut oil /cocoa version melts faster. Hope that helps!
Can you make this recipe without boiling the first 3 ingredients?? In the video there’s no boiling in a sauce pan so I’m confused..
Yes you can. I’ve done it before 🙂
I made these last week and completely forgot the sugar. They taste perfect without it. I took one to a coworker and his response was, “Holy shitballs!!! How are these healthy??” I think he liked it.
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I just made these. Man, Katie, you did it again! They are so delicious. So far I’ve made about 8 of your dessert recipes. I have loved every single one of them. Amazing!
Hi Katie! I made these last friday and still have them in the fridge, I just transferred them to the freezer. Are they still good? Or would you suggest throwing them out? There is no mold or anything on them!
I just made these…oh my God Katie!!!!
Girl, you re not kidding around !!! These have got to be my favorite out of your blog so far ! This is the best healthy dessert recipe I have tried so far!!! They are so good it’s unreal !!!!! Thank you so much for sharing these gorgeous desserts with us , so grateful I fund you !!! ??????????????????
Wow those look even better than the post! I love the stack 🙂
Jason