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!