Butterfinger Candy Bar Copycat (Gluten-Free)
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These Butterfinger candy bar copycats are a homemade, gluten-free version of the classic candy bar, layered with a baked chocolate cookie base, a crisp peanut butter cornflake center, and a smooth chocolate topping. They’re naturally sweetened and made without corn syrup, dipping, or special equipment.
These Butterfinger candy bar copycats are a homemade version of the classic candy bar, made with gluten-free cornflakes, peanut butter, maple syrup, and chocolate. Instead of candy corn or boiled sugar syrups, this recipe uses a cereal-based method for that signature crunch, layered over a baked chocolate cookie base and finished with a simple chocolate topping.
What sets this recipe apart is the structure. Rather than relying on candy corn or high-heat sugar stages that can turn rock hard, this version uses crushed gluten-free cornflakes for dependable crunch, a touch of molasses for classic Butterfinger flavor, and a baked chocolate cookie layer that adds stability without any dipping or special equipment.
This is the version I make on repeat. The bars slice easily, don’t stick to your teeth, and hit that familiar Butterfinger flavor when a chocolate craving pops up without feeling messy or complicated.
Why This Butterfinger Candy Bar Copycat Recipe Works
- Classic Butterfinger Crunch: Crushed gluten-free cornflakes create a crisp, layered bite without candy corn or boiled sugar.
- No Rock-Hard Texture: Skipping high-heat sugar stages keeps the bars easy to slice and bite.
- No Messy Dipping: A simple chocolate topping replaces traditional candy bar dipping.
- Built-In Structure: The baked chocolate cookie base adds stability, flavor, and protein.
- Make-Ahead Friendly: These bars hold their shape well in the fridge or freezer.
Ingredients & Substitutions
Here is everything you need to make my Butterfinger Candy Bar Copycat recipe:
- Almond flour: This is the base of the chocolate cookie layer and helps it bake up sturdy instead of crumbly. It also makes the bars much easier to slice once chilled. 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.
- Gluten-free cornflakes: This is what gives these bars that Butterfinger-style crunch. Make sure they are labeled gluten-free because many cornflake brands contain malt flavoring from barley. I love to use these Nature’s Path Organic Fruit Juice Sweetened Corn Flakes Cereal. But you can use any variety.
- Peanut butter: This is the main flavor and the binder for the crunchy layer. Natural creamy peanut butter works best since it mixes smoothly and sets up well once chilled.
- Maple syrup: This sweetens and helps bind the peanut butter mixture without corn syrup or candy corn. Honey works as a 1:1 substitute, but the bars will be slightly sweeter and stickier.
- Molasses (optional): A small amount adds that deeper Butterfinger flavor that most copycat recipes miss. You can leave it out, but it does make the bars taste more authentic.
- Cocoa powder: This deepens the chocolate flavor so the cookie layer tastes more like a brownie base than a protein bar. Cacao powder works too if you like a slightly stronger chocolate taste.
- Coconut oil: This helps the cookie layer bake up tender and keeps the chocolate topping smooth when melted. Melted butter or ghee also work, but the bars will not be dairy-free.
- Milk: This adds just enough moisture to bring the cookie dough together so it presses evenly into the pan. Almond milk or coconut milk both work well.
- Vanilla extract: This rounds out the peanut butter and chocolate flavors so the bars taste more like a candy bar. I use pure vanilla, but imitation works fine here.
- Salt: A little salt balances the sweetness and keeps the bars from tasting flat.
- Chocolate chips: This is the easy chocolate topping that replaces dipping. Dark chocolate chips work best since the bars are already sweet. If the chocolate feels thick when melted, add a teaspoon of coconut oil to thin it out.
Easily Adapt This Recipe for Different Diets
This recipe is naturally easy to adjust without changing the texture or flavor.
- Gluten-Free: The bars are gluten-free as written. I always double-check that my cornflakes and chocolate chips are clearly labeled gluten-free, since malt flavoring and shared equipment are the most common issues.
- Dairy-Free: Use dairy-free chocolate chips to keep the bars completely dairy-free. I’ve had great results with dairy-free dark chocolate that melts smoothly and sets up well.
- Vegan: When made with dairy-free chocolate chips and plant-based milk, this recipe is fully vegan using all plant-based ingredients.
💡 Pro Tip: If you try a substitution that works well for you, leave a comment so others can learn from it too.
How to Make My Butterfinger Candy Bars
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 and line an 8×8-inch pan with parchment paper. In a bowl, mix 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 until a thick dough forms.
Press it evenly into the pan and bake for 10 to 12 minutes, just until the edges look set. Let it cool while you make the Butterfinger layer.
Step 2: Make the Butterfinger Layer
Add 2 cups gluten-free cornflakes to a zip-top bag and gently crush them with a rolling pin until you have about 1 cup crushed. You want small pieces, not powder.
In a saucepan over low to medium heat, stir together 3/4 cup peanut butter, 1/3 cup maple syrup, 1 teaspoon molasses, and 1 teaspoon vanilla extract until smooth and just warmed through. Take it off the heat before it starts bubbling, then fold in the crushed cornflakes until evenly coated. Spread the mixture over the cooled cookie layer and press it down gently so it sticks.
Step 3: Add the Chocolate Topping
Melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in the microwave using short intervals, stirring between each one until smooth. Pour the chocolate over the Butterfinger layer and spread it into an even layer.
My Expert Recipe Tips
- Crush the cornflakes gently: You want small pieces that still have texture. If they’re crushed too fine, the Butterfinger layer loses that signature crunch.
- Keep the peanut butter warm, not hot: Heat it just until smooth. If it starts bubbling, it’s too hot and the layer can set up hard instead of chewy-crisp.
- Press each layer firmly: I take a few extra seconds here, especially on the Butterfinger layer. It makes a big difference in how cleanly the bars slice later.
- Let the cookie base cool first: Adding the peanut butter layer while the base is hot can soften the crunch and throw off the texture.
- Slice once the chocolate is set but not icy: If the bars are too cold, the chocolate can crack. Let them sit out for a few minutes before cutting for cleaner slices.
- Double-check the cornflakes: This recipe only stays gluten-free if your cornflakes are certified gluten-free. Many standard brands contain malt flavoring from barley, so the label matters here more than anywhere else in the recipe.
Delicious Serving Suggestions
- Straight from the fridge: Cold bars have the best texture and cleanest bite.
- Cut into small squares: Perfect for dessert trays or parties.
- Pack for on-the-go: Easy to wrap and take along for a quick snack.
- After-dinner treat: Just enough sweetness without feeling heavy.
- Frozen for a firmer bite: A great option if you like a chewier texture.
Frequently Asked Questions
Do you love homemade candy bar copycat? Check out more of my gluten-free, naturally sweetened versions of classic candy bars:
Butterfinger Candy Bar Copycat (Gluten-Free)
Dairy-Free | Gluten-FreeIngredients
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 bowl, mix 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 until a thick dough forms. Press it evenly into the pan and bake for 10 to 12 minutes, just until the edges look set. Let it cool while you make the Butterfinger layer.
- Add 2 cups gluten-free cornflakes to a zip-top bag and gently crush them with a rolling pin until you have about 1 cup crushed. You want small pieces, not powder.
- In a saucepan over low to medium heat, stir together 3/4 cup peanut butter, 1/3 cup maple syrup, 1 teaspoon molasses, and 1 teaspoon vanilla extract until smooth and just warmed through. Take it off the heat before it starts bubbling, then fold in the crushed cornflakes until evenly coated. Spread the mixture over the cooled cookie layer and press it down gently so it sticks.
- Melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in the microwave using short intervals, stirring between each one until smooth. Pour the chocolate over the Butterfinger layer and spread it into an even layer.
- Place the pan in the fridge for 1 to 2 hours, or until fully set. Once firm, lift the bars out using the parchment paper and slice into bars or squares. For cleaner cuts, let the bars sit at room temperature for a few minutes before slicing.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
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.