I’m excited to share a wholesome twist on a classic candy bar—I remake homemade Butterfingers that are gluten-free, dairy-free, and irresistibly crunchy and sweet using just a few simple ingredients. One bite and I’m hit with a wave of nostalgic joy.

Why I’ll Love This Recipe

I just love how quick and easy this comes together—I heat the peanut butter and honey mixture, stir in cereal, freeze, then coat in chocolate. It avoids corn syrup or artificial additives, is friendly to gluten- and dairy-free diets, and still delivers that addictive crunch and flavor.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup peanut butter
⅓ cup honey
½ teaspoon vanilla extract
½ teaspoon sea salt
1 + ¾ cups cornflake cereal
1 cup chocolate chips (dairy-free if needed)
1 teaspoon coconut oil

directions

In a saucepan over medium-low heat, I gently heat peanut butter, honey, vanilla, and salt for about 2–4 minutes until smooth and combined.
Then, I transfer the mixture to a large bowl with the cornflake cereal. I mix until everything is well coated, lightly crushing the cereal to ensure it all soaks up the mix.
I shape the mixture into 12–14 logs and place them on a parchment-lined plate or baking sheet, then freeze for 1 hour.
Once frozen, I melt the chocolate chips with coconut oil (either in the microwave or stovetop, taking care not to burn it).
I dip each frozen log into the melted chocolate, letting excess drip off, then return them to the lined tray and freeze until the chocolate sets—about 10 minutes.
Finally, I store them in the fridge or freezer to enjoy whenever I’m craving something sweet.

Servings and timing

Prep Time: 10 minutes
Freeze Time: 1 hour
Additional Freezing for Chocolate Set: ~10 minutes
Total Time: Approximately 1 hour 10 minutes
Yield: 12–14 Butterfingers

Variations

I can swap peanut butter with almond or sunflower butter for a different flavor or nut-free version.
If I want no honey, I substitute with maple syrup.
For extra flavor, I sometimes sprinkle flaky sea salt over the chocolate before it sets—or drizzle a little more dark chocolate on top.
For a lower-sugar option, using dark chocolate with minimal sugar makes a great choice.

storage/reheating

I store these Butterfingers in an airtight container in the fridge or freezer. They keep wonderfully crunchy this way—and I enjoy them straight from the freezer for that perfect snap. If frozen, I let one sit at room temperature for a minute before enjoying so it’s not too hard to bite.

FAQs

What if I don’t have cornflake cereal—what else could I use?

I can try crunchy substitutes like Rice Chex, puffed rice, or even lightly crushed crispy cereal—just keep the crunch!

Can I make this recipe vegan?

Absolutely—I swap honey with maple syrup and use dairy-free chocolate chips. It still turns out delicious and allergy-friendly.

Do I have to freeze them?

Yes, freezing helps the logs firm up so they hold their shape during chocolate coating and set faster.

Can I make them ahead?

Definitely! I often keep a batch in the freezer—they’re great to grab anytime for a quick, nostalgic treat.

My chocolate isn’t setting—what could be wrong?

If the chocolate is still warm when dipped, the set may be slow. I make sure the logs are well-frozen, and I let the chocolate cool slightly before dipping—even gently stirring helps smooth it out.

Conclusion

I love how this recipe brings back the crunchy, peanut-buttery joy of Butterfingers in a healthier package—free from corn syrup or dairy, but still indulgently satisfying. It’s fast, flexible, and fun to make ahead. Let me know how your batch turns out—I’m already thinking about putting a few in my own snack stash!

Healthy Homemade Butterfingers

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Author: Sue
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 1 hour 10 minutes
Yield: 12–14 bars
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

A healthier, homemade twist on classic Butterfingers—these gluten-free and dairy-free bars use peanut butter, honey, and cornflakes for that iconic crunch, all coated in rich chocolate.

Ingredients

1 cup peanut butter
⅓ cup honey
½ tsp vanilla extract
½ tsp sea salt
1 ¾ cups cornflake cereal
1 cup chocolate chips (dairy-free if needed)
1 tsp coconut oil

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Instructions

In a saucepan over medium-low heat, heat peanut butter, honey, vanilla, and salt for 2–4 minutes until smooth and combined.
Transfer mixture to a large bowl with the cornflake cereal and stir to coat, lightly crushing the cereal.
Shape the mixture into 12–14 logs and place on a parchment-lined tray. Freeze for 1 hour.
Melt the chocolate chips with coconut oil using a microwave or stovetop, being careful not to burn it.
Dip each frozen log in the melted chocolate, allow excess to drip off, then place back on the tray. Freeze for about 10 minutes to set.
Store in the fridge or freezer and enjoy when desired.