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Easy Vegan Butterfingers

Crunchy peanut butter bars coated in a snappy dairy-free chocolate shell — no oven, no candy thermometer, and about 20 minutes of hands-on work.
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Prep Time 20 minutes
Freeze Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Peanut Butter Crunch Layer
  • 1 cup 256g natural creamy peanut butter
  • 1/3 cup 113g pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups 56g corn flakes, crushed fine
Chocolate Coating
  • 10 ounces 283g dairy-free chocolate chips
  • 1 teaspoon coconut oil
  • flaky sea salt for finishing (optional)

Method
 

  1. Line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
  2. Warm the peanut butter and maple syrup in a saucepan over low heat until smooth, about 2 minutes. Remove from heat and stir in vanilla and salt.
  3. Crush the corn flakes by hand and fold into the warm peanut butter mixture until evenly coated.
  4. Press firmly into the prepared pan. Freeze for 20–25 minutes, until firm.
  5. Lift out using the parchment and slice into bars while cold.
  6. Melt the chocolate chips and coconut oil together in 20-second microwave intervals, stirring between each, until smooth.
  7. Dip each piece in chocolate, letting excess drip off. Sprinkle with flaky salt if using.
  8. Chill for 10–15 minutes, until the chocolate is fully set.

Notes

For the cleanest cut, always slice while the peanut butter layer is still cold from the freezer.
Store finished bars in the refrigerator for up to 2 weeks or freeze for up to 3 months.