Vegan Butterfingers with Cornflakes (Gluten-Free)
These homemade vegan butterfingers are crispy, chocolate-coated, and made with just six simple ingredients. With a flaky peanut butter filling and the perfect sweet-and-salty crunch, they’re an easy no-bake treat to keep stocked in the freezer.
Servings: 15 fun size butterfingers
Equipment
- food processor optional, but helpful
- measuring cups and spoons
- mixing bowl + spatula or wooden spoon
- microwave-safe glass and fork
- parchment-lined tray or large plate
Ingredients
Crunchy Peanut Butter Core
- 1 ⅓ cups Nature's Path GF corn flakes, crushed
- ½ cup Teddie's super crunchy peanut butter sub with creamy for less texture
- 2 tablespoons pure dark maple syrup
- 1 teaspoon pure vanilla extract
Chocolate Coating
- ¾ cup semi-sweet vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prep: Line a small baking sheet or tray with parchment paper.
- Crush cornflakes: Add the cornflakes to a food processor and pulse until crushed but still slightly flaky. Avoid turning them into fine crumbs.
- Make the filling: Pour the crushed cornflakes into a bowl and add the peanut butter, maple syrup, and vanilla. Stir until combined.
- Shape and freeze: Use a tablespoon to scoop and shape into squares or rectangles. Depending on shape and size, you'll get 15-18 fun-sized bars. Place on the tray, then transfer to the freezer to set for 5 minutes.
- Melt chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15 to 30-second intervals, stirring between each, until smooth and melted. Let cool for a minute or two before using.
- Chocolate coating: Remove bars from the freezer. Using a fork, dip each piece into the melted chocolate, creating a thin, even layer. Tap the fork against the side of the bowl to remove excess chocolate, then return to the tray.
- Final freeze to set: Freeze for 20 minutes, or until the chocolate is fully set. Enjoy straight from the freezer.