Butterfinger Candy Bar Copycat (Gluten-Free)
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 8x8" 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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)