I've always had a sweet spot for Butterfinger candies—the perfect blend of crunchy peanut butter and rich chocolate is simply irresistible. But since going gluten-free, finding a suitable version has been a challenge. That's why I decided to create my own gluten-free Butterfinger recipe that's not only easy to make but also satisfies that nostalgic craving. Whether you're a dessert enthusiast or new to gluten-free baking, this recipe is for you!
Why You'll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples.
- Beginner-Friendly: No advanced cooking skills required.
- Customizable: Easily adapt for vegan or nut-free diets.
- Homemade Delight: Enjoy a classic candy bar without the gluten.
Enjoy More Gluten-Free Recipes
- Easy Gluten-Free Egg Bites: A simple recipe for a quick breakfast or snack.
- Creamy Lentil Tomato Soup Recipe: A hearty soup that pairs perfectly with these sweet treats.
- Gluten-Free Chicken Teriyaki: Expand your gluten-free meal options with this delicious dinner idea.
Ingredients You'll Need
For the Butterfinger Base:
- 1 cup peanut butter (or sunflower seed butter for nut-free version)
- ½ cup gluten-free cornflakes cereal, lightly crushed
- 1½ cups peanuts (omit or substitute with seeds for nut-free)
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1 tablespoon water
For the Chocolate Coating:
- 7 ounces dark chocolate, chopped
- 1 tablespoon butter (or dairy-free alternative)
Equipment Needed
- Food Processor
- Mixing Bowls
- Baking Sheet Lined with Parchment Paper
- Microwave-Safe Bowl or Double Boiler
Step-by-Step Instructions
1. Prepare the Butterfinger Base
- Combine Ingredients: In a food processor, add peanut butter, crushed gluten-free cornflakes, peanuts, maple syrup, salt, and water.
- Process Mixture: Blend until the mixture is well-combined and starts to hold together. It should be slightly sticky but manageable.
- Shape the Bars: Using your hands, shape the mixture into small bars or bite-sized pieces. Place them on the prepared baking sheet.
- Freeze: Put the baking sheet in the freezer for about 20 minutes to firm up the bars.
2. Prepare the Chocolate Coating
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Alternative: Use a double boiler to melt the chocolate and butter over simmering water.
3. Coat the Bars
- Dip the Bars: Remove the bars from the freezer. Using a fork or dipping tool, dip each bar into the melted chocolate, ensuring it's fully coated.
- Set on Baking Sheet: Place the coated bars back on the parchment-lined baking sheet.
- Chill: Refrigerate for about 30 minutes or until the chocolate has completely set.
Substitutions and Variations
- Nut-Free Version: Replace peanut butter and peanuts with sunflower seed butter and sunflower seeds.
- Vegan Option: Use dairy-free chocolate chips and vegan butter or coconut oil.
- Extra Crunch: Add more crushed cornflakes for additional crunchiness.
- Sweeter Bars: Drizzle with caramel or sprinkle sea salt on top for a flavor twist.
Serving Suggestions
- Dessert Platter: Include these bars on a dessert tray alongside fresh fruit and other gluten-free treats.
- Gift Idea: Wrap them in decorative boxes or bags for a homemade gift.
- Snack Time: Enjoy with a cup of coffee or tea for an afternoon pick-me-up.
Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to two weeks.
- Freezer: For longer storage, freeze the bars in a freezer-safe container for up to three months.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Use dairy-free chocolate and a vegan butter substitute like coconut oil to make this recipe vegan-friendly.
What if I don't have a food processor?
You can use a high-powered blender or mix the ingredients manually in a bowl. If mixing by hand, chop the peanuts finely beforehand.
How long do these homemade Butterfingers last?
When stored in an airtight container in the refrigerator, they can last up to two weeks. In the freezer, they'll keep well for up to three months.
Gluten-Free Butterfinger Recipe
Create your own gluten-free version of the classic Butterfinger candy bar with this easy and delicious recipe.
Equipment
- Mixing bowls
- Baking Sheet lined with parchment paper
- Microwave-safe bowl or double boiler
- Fork or Dipping Tool
Ingredients
For the Butterfinger Base:
- 1 cup peanut butter or sunflower seed butter for nut-free version
- ½ cup gluten-free cornflakes cereal lightly crushed
- 1½ cups peanuts omit or substitute with sunflower seeds for nut-free
- 2 teaspoons maple syrup I use Grandma’s brand
- 1 teaspoon salt
- 1 tablespoon water
For the Chocolate Coating:
- 7 ounces dark chocolate chopped
- 1 tablespoon butter or dairy-free alternative
Instructions
Combine Ingredients:
- In a food processor, add 1 cup peanut butter, ½ cup lightly crushed gluten-free cornflakes, 1½ cups peanuts, 2 teaspoons maple syrup, 1 teaspoon salt, and 1 tablespoon water.
Process Mixture:
- Blend until the mixture is well-combined and starts to hold together. It should be slightly sticky but manageable.
Shape the Bars:
- Using your hands, shape the mixture into small bars or bite-sized pieces.
- Place them on a baking sheet lined with parchment paper.
Freeze:
- Put the baking sheet in the freezer for about 20 minutes to firm up the bars.
Melt Chocolate and Butter:
- In a microwave-safe bowl, combine 7 ounces chopped dark chocolate and 1 tablespoon butter.
- Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Dip the Bars:
- Remove the bars from the freezer.
- Using a fork or dipping tool, dip each bar into the melted chocolate, ensuring it's fully coated.
Set on Baking Sheet:
- Place the coated bars back on the parchment-lined baking sheet.
Chill:
- Refrigerate for about 30 minutes or until the chocolate has completely set.
Notes
Make sure your cornflakes are certified gluten-free to avoid any gluten contamination.
Tried this recipe?Let us know how it was!
