Butterfinger Protein Bars Chocolate Gluten-Free
Satisfy your Butterfinger craving with my Gluten-Free Butterfinger Protein Bars recipe. They capture the candy bar flavor with gluten-free cornflakes, peanut butter, maple syrup, and chocolate protein powder but with less sugar and have a unique chocolate cookie layer with almond flour—no messy chocolate dipping required!
Craving the classic Butterfinger taste but tired of recipes that require endless ingredients or messy chocolate-dipping? This Butterfinger Protein Bars Chocolate recipe keeps it simple while delivering that unmistakable crunch and flavor you love. These chocolate peanut butter protein bars are my go-to treat to satisfy a sweet tooth without the extras. Inspired by my favorite candy, these Butterfinger chocolate bars combine the satisfying crunch of gluten-free corn flakes cereal, creamy peanut butter, and rich chocolate protein powder.
What truly sets this recipe apart from others is the unique chocolate cookie layer. This layer not only adds a depth of flavor and texture you won’t find in the original candy bar, but it also brings a boost of protein from chocolate protein powder and satiating fat from almond flour and coconut oil. This combination offers stability to the bars, making them easier to eat and enjoy, while creating a rich, satisfying base that elevates every bite.
With less sugar than store-bought versions, these bars are a perfect sweet snack for Halloween or whenever a chocolate craving strikes. This recipe captures that classic Butterfinger taste in a simple, homemade way that’s both fun and easy to make, with a twist on the favorite candy we all know and love.
Are These Bars a Healthier Choice Than Store-Bought Butterfingers?
Absolutely! These homemade bars give you the classic Butterfinger taste but with ingredients you can feel good about. They’re naturally sweetened with maple syrup instead of refined sugars and made with almond flour and corn flakes for a gluten-free crunch. Plus, they skip the artificial ingredients you might find in a store-bought bar. So, you get that same delicious flavor in a treat you can enjoy without the extras!
Why You’ll Love This Recipe
- Classic Butterfinger Crunch: These bars have the satisfying crunch of a Butterfinger thanks to corn flakes.
- Gluten-Free & Easy to Make: Made with almond flour, these bars come together without the need for chocolate dipping.
- Naturally Sweetened: Sweetened with maple syrup, these bars skip refined sugar but keep the sweetness you love.
- Protein-Packed Treat: With chocolate protein powder, these bars make a tasty, satisfying snack or dessert.
Ingredients & Substitutions
Here is everything you need to make my Gluten-Free Butterfinger Chocolate Bars recipe:
Almond Flour: Here are additional flour options and measurements…
| Flour Options | Measurements |
|---|---|
| Oat Flour | 1/2 cup |
| Brown Rice Flour | 1/2 cup |
| Gluten-Free Flour | 1/3 cup |
| All-Purpose Flour | 1/3 cup |
Chocolate Protein Powder: This is my favorite organic chocolate protein powder made with vegetable, nut and seed protein. You can also omit the protein powder and replace it with an additional 1/2 cup of almond flour, 2 tablespoons of cocoa powder, and 1 tablespoon of maple syrup.
Cocoa Powder: Cacao powder also works if you prefer a richer, slightly more bitter chocolate taste.
Maple Syrup: Substitute with Honey for a similar natural sweetness or Agave Syrup for a vegan alternative.
Coconut Oil: Melted Butter or Ghee can work well here, but the bars won’t be dairy-free.
Milk: Almond Milk or Coconut Milk are great dairy-free options.
Corn Flakes: I love to use these Nature’s Path Organic Fruit Juice Sweetened Corn Flakes Cereal. But you can use any variety.
Peanut Butter: I like to use unsweetened natural creamy peanut butter. But you can use any variety you like. Almond Butter or cashew butter can be used instead for a slightly different flavor.
Molasses: This is optional, but deepens the chocolate flavor. You can omit it if you prefer.
Chocolate Chips: Choose Dark Chocolate Chips or a chopped chocolate bar if you like a richer chocolate flavor.
How to Make My Butterfinger Protein Bars Recipe
Here are easy, detailed, step-by-step instructions for making my easy chocolate Butterfinger bars. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Chocolate Cookie Layer
Preheat your oven to 350°F (180°C). Line an 8×8″ baking pan with parchment paper.
In a medium bowl, combine 2/3 cup almond flour, 1/2 cup chocolate protein powder, 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons melted coconut oil, 2 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir until smooth and well mixed, then press this mixture evenly into a parchment-lined baking pan.
Bake for 10-12 minutes or until lightly browned on the edges. Allow to cool.
Step 2: Make the Butterfinger Layer
While the cookie layer is baking, dump 2 cups of corn flakes into a plastic bag and crush with a rolling pin. They should be reduced to about 1 cup once crushed.
In a small saucepan over low/medium heat, add 3/4 cup peanut butter, 1/3 cup maple syrup, 1 teaspoon molasses, and 1 teaspoon vanilla extract. Continually stir until smooth. Spread this mixture over the baked chocolate cookie layer, pressing down gently to form an even layer.
Step 3: Top with Chocolate Layer
In a microwave-safe bowl, melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in 30-second intervals, stirring between each, until smooth. Pour and spread the melted chocolate evenly over the Butterfinger layer.
Place the pan in the fridge and chill the bars for 1-2 hours or until fully set. Once firm, lift the bars out of the pan using the parchment paper, slice into squares or bars, and enjoy!
Expert Recipe Tips
Crushed Cornflakes: Crush the cornflakes fairly small, so they will be easy to cut through once the bars are set.
Press Firmly: Press each layer firmly in the pan to ensure the bars hold together well.
Chill Time: Place the pan in the freezer for 30 minutes after adding the peanut butter layer and allowing it to cool on the counter for 15 minutes. Then add the melted chocolate layer and place in the fridge for 10 minutes until the chocolate is firm. Then, remove the bars from the pan with the parchment paper and slice. Having the chocolate layer set but not completely chilled will minimize any cracking while slicing the bars.
Delicious Serving Suggestions
- Healthy Snack: These bars are a perfect mid-afternoon pick-me-up! Packed with protein and a touch of natural sweetness, they’re ideal for keeping energy levels steady without a sugar crash.
- Guilt-Free Dessert: Serve these bars as a healthier dessert option at gatherings or family dinners. They offer the classic Butterfinger flavor with cleaner ingredients, making them a great choice for anyone avoiding refined sugars and gluten.
- On-the-Go Protein Boost: Wrap each bar individually for an easy grab-and-go snack. They’re great to keep in your bag for a protein-packed treat after the gym, a hike, or even a busy day of errands.
- School Lunch Treat: These bars are a fantastic addition to kids’ lunchboxes for a sweet but nutritious treat. Just be sure to use a nut-free option like sunflower seed butter if packing for a nut-free environment!
- Party-Ready Dessert Tray: Cut the bars into bite-sized squares and arrange them on a dessert tray for parties or potlucks. They’re guaranteed to be a hit with guests who love the nostalgic Butterfinger taste but prefer a healthier twist.
- DIY Frozen Treat: Pop a bar in the freezer for a few hours for a deliciously cold and chewy snack. The flavors intensify when chilled, making these bars even more irresistible as a frozen treat!
Do you love homemade candy bars? Check out more of my easy and delicious chocolate treat recipes:
Here are Amazon links to my favorite naturally sweetened protein powders that are very affordably priced:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Butterfinger Protein Bars Gluten Free with Almond Flour
Ingredients
Chocolate Cookie Layer:
- 2/3 cup almond flour
- 1/2 cup chocolate protein powder
- 2 tablespoon cocoa powder
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Butterfinger Layer:
- 2 cups corn flakes cereal
- 3/4 cup peanut butter
- 1/3 cup maple syrup
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
Chocolate Layer:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 350°F (180°C). Line an 8×8" baking pan with parchment paper.
- In a medium bowl, combine 2/3 cup almond flour, 1/2 cup chocolate protein powder, 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons melted coconut oil, 2 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir until smooth and well mixed, then press this mixture evenly into a parchment-lined baking pan.Bake for 10-12 minutes or until lightly browned on the edges. Allow to cool.
- While the cookie layer is baking, dump 2 cups of cornflakes into a plastic bag and crush with a rolling pin. They should be reduced to about 1 cup once crushed.
- In a small saucepan over low/medium heat, add 3/4 cup peanut butter, 1/3 cup maple syrup, 1 teaspoon molasses, and 1 teaspoon vanilla extract. Continually stir until smooth. Then, stir in the crushed cornflakes until well coated. Spread this mixture over the baked chocolate cookie layer, pressing down gently to form an even layer.
- In a microwave-safe bowl, melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in 30-second intervals, stirring between each, until smooth. Pour and spread the melted chocolate evenly over the Butterfinger layer.
- Place the pan in the fridge and chill the bars for 1-2 hours or until fully set. Once firm, lift the bars out of the pan using the parchment paper, slice into squares or bars, and enjoy!
Video
This worked exactly as written, thanks!
Thank you for the review, Terry! 🙂
made these and loved them!!! Finally a Butterfinger I can eat!!
Thank you for the review, Paul!! I’m so glad you like them 🙂
I LOVE this recipe because it’s easy to make with simple ingredients! Gluten-free corn flakes give it the classic butterfinger crunch.