Easy vegan butterfinger bars made with peanut butter and cereal sweetened with date paste and coconut sugar with a dark chocolate coating.
Do you guys ever get emotionally attached to TV shows?
I’m currently rationing out my last 4 episodes of Lucifer on Netflix.
Yes, I could finish up season 4 tonight…but what’s the fun in that?!
Ever since moving to my new place those characters have been companions, their playful banter filling up the empty spaces of my living room before there was my large area rug, couch, throw pillows, and plants.
I guess I shouldn’t be surprised, because I get this way with books, too.
You know what else I’m emotionally attached to ATM?
These Vegan Peanut Butter Butterfingers that I made today.
You just need 6-ingredients to make this vegan, gluten-free, and refined sugar-free treat version of the childhood classic!
You know how there’s no wrong way to eat a Reese’s?
Well, Dan internalized this and decided that it totally applied it to Butterfinger consumption, too.
I’d catch him carefully shaving milk chocolate off the candy bar sides with a butter knife to reveal flakey peanut butter-y nougat.
He proceeded to eat the orange nougat in crunchy bites and leave the chocolate shavings in an untouched pile.
It’s hard to blame him, because Butterfingers are all about the nougat!
After deciding to make my own Butterfingers, I struggled initially with the ingredients to recreate the delicious interior.
It needs to be perfectly flakey, crispy, and butter-y before encasing in dark chocolate.
After some recipe research, I found that other bloggers had success with a adding cereal to the mix to achieve that candy crunch!
At first I was skeptical, but then I remembered how good rice crispy treats are with puffed rice cereal and decided to try it out.
Clearly, I was impressed.
So impressed that I’m sharing all of the sweet deets with you.
I think these good-for-you Butterfingers will seriously surprise you.
They’re nutty, sweet, crunchy, and chocolate-y with real-food ingredients you probably have on hand.
Here’s what you need:
- date paste (or sub pure maple syrup)
- unrefined coconut sugar
- peanut butter (or sub any nut or seed butter)
- gluten-free corn flakes
- Himalayan sea salt
- Hu Kitchen Salty Dark Chocolate
First, heat the date paste and unrefined coconut sugar until it’s bubbling and sweet, then stir in gooey peanut butter, Himalayan sea salt, and finally, your cereal.
Don’t be afraid to really smash up the cereal into the saucepan.
It’s basically free therapy, so grab a spatula and have yourself a cereal smash.
You want to make sure every flake is completely covered with the peanut butter mixture.
Next, transfer the mixture to a bread pan in an even layer and freeze for a few hours until it’s solid.
I sliced my nougat into 12 even bars for “fun-size” Butterfingers, but if you’re in a jumbo candy bar kind of a mood you can do 9 or even 6 rectangles instead!
And now comes the moment you’ve all been waiting for.
Yes, I’m talking about the chocolate.
I’m pretty sure if Butterfingers had been made with Hu Kitchen chocolate that Dan would NOT be shaving it off.
I used Hu Kitchen Salty Dark Chocolate to encase these Butterfingers in a clean chocolate coating.
You can easily drizzle the melted chocolate over the chilled nougat for a shortcut variation, or, alternatively, dunk the nougat rectangles into the melted chocolate for the full candy bar effect.
I actually took mine a step further a double-dunked my bars in melted Hu Kitchen chocolate to get a more even chocolate layer.
Whether you choose to drizzle, dunk, or double dunk your Butterfingers will be delicious paired with dark chocolate.
Transfer the chocolate covered bars to the freezer to firm up in 5-10 minutes before serving!
These Vegan Peanut Butter Butterfingers are perfect for a clean candy option any time of year!
I like to store mine in the freezer until eating to make sure they retain their classic crunch.
If avoiding peanuts, try substituting almond butter or sunflower seed butter for a delicious variation.
When selecting your cereal flakes, make sure the cereal is gluten-free as needed and unsweetened/refined sugar free, if possible.
Vegan Peanut Butter Butterfingers will keep in the freezer for up to 1 month, so stash some away for a rainy day.
If you make these Vegan Peanut Butter Butterfingers, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more simple clean candy?
Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!
Easy vegan butterfinger bars made with peanut butter and corn flakes cereal sweetened with date paste and coconut sugar with a dark chocolate coating.
- 1/3 cup date paste (or sub pure maple syrup)
- 1/4 cup unrefined coconut sugar
- 1 cup peanut butter (or sub any nut or seed butter)
- 2 cups gluten-free corn flakes
- 1/8 tsp Himalayan sea salt
- 2/3 cup chopped Hu Kitchen Salty Dark Chocolate
- Line a bread pan with parchment paper and set aside.
- Combine the date paste and unrefined coconut sugar in a small saucepan over medium heat. Bring to a low bowl, and simmer for a 60 seconds, stirring constantly.
- Remove from the heat. Stir in the peanut butter and salt and stir until you have a thick paste.
- Add in the corn flakes and stir well to completely coat, crushing the cereal flakes while stirring.
- Press the cereal into the parchment lined bread pan. Place pan in the freeze for 1-2 hours or until completely hard.
- Once the mixture is firm, lift the parchment paper out of the bread pan and transfer to a cutting board. Cut the nougat into 9-12 large rectangles and arrange on a parchment lined baking sheet or plate.
- Add chopped chocolate to a small saucepan over medium low until fully melted. Spread melted chocolate over the rectangles with a spatula or dunk the entire bar in the melted chocolate for more traditional candy bar encasing. Drain any excess chocolate off and place back on the parchment paper. Place bars back in the freezer for 15-30 minutes to re-harden.
- OPTIONAL: Dunk the frozen candy bars in an another layer or chocolate if the coating is thin. I did this to mine to achieve a more even chocolate layer. Alternatively, you can skip this step.
- Enjoy immediately from the freezer. Store in the freezer for the classic Butterfinger crunch.
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!