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Mini-batch Butterfinger Bars

Prep Time5 minutes
Freeze Time1 hour
Course: Dessert, Snack
Keyword: butterfinger, butterfinger bars, candy, candy bars, easy recipes, freezer, gluten-free, halloween, halloween baking, low sugar, no-bake, peanuts, plant-based, small-batch, vegan
Servings: 4 bars
Calories: 109kcal

Ingredients

Nougat layer

  • 2 tbsp peanut butter (32 g) sub other nut/seed butter
  • 1 tbsp maple syrup (21 g)
  • 1/2 cup any cereal, crushed (15 g) I used rice chex

Chocolate coating

  • 1/4 cup chocolate chips (45)
  • 1 tsp oil (5 g)

Instructions

  • In a bowl stir together peanut butter, maple syrup, a pinch of salt (microwaving for 10 secs can help loosen up your nut butter).
  • Gradually add crushed cereal and make it into a cookie dough, crushing your cereal a bit more as you mix but you want to leave some of the crunchy texture intact. If the dough gets crumbly though, add a drop of water and mix again.
  • Shape into 4 candy bars (kind of an oblong shape).
  • You can use parchment to wrap them in tight if you like. Freeze to set.
  • Microwave together chocolate and oil, 30 sec at a time and stir until all chocolate is melted.
  • Using 1-2 forks dip each frozen piece in chocolate and set on a piece of parchment. Re-freeze or refrigerate to set the chocolate.
  • Keep frozen or refrigerated and enjoy!

Nutrition

Serving: 1 bar | Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 67mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg