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Homemade Vegan Butterfinger Candy Bars

These Homemade Vegan Butterfinger Candy Bars are a healthier twist on the original Halloween treat that you can make right in your kitchen!
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Prep Time 15 minutes
Freezing Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 butterfingers

Equipment

  • Rubber Spatula
  • Medium Saucepan
  • Pizza Cutter optional

Ingredients
  

For the Butterfingers

  • ½ cup coconut sugar
  • ½ cup refined coconut oil
  • 1 tsp vanilla extract
  • ½ tsp pink salt
  • 1 tsp blackstrap molasses
  • ½ cup cane sugar
  • 1 cup natural, creamy peanut butter
  • ½ cup agave syrup
  • 2⅓ cups plain, unfrosted vegan cornflakes

For the Topping

  • ½ cup oat milk
  • 2 cups vegan semisweet chocolate chips

Instructions
 

  • Mix all ingredients with a rubber spatula, except the vanilla and cereal, in a saucepan over low heat until softened.
  • Remove warm peanut butter mixture from the heat. Stir in the vanilla extract and the cereal, until all ingredients are evenly distributed.
  • Line a baking pan with wax paper, leaving extra paper hanging off the sides for easy lifting later on. Pour the mixture into the tray, patting down medium-thick. Set aside.
  • Next, clean the saucepan and place the chocolate topping ingredients in it.
  • Use a rubber spatula to stir the chocolate topping ingredients over low-medium heat, until fully melted. Alternatively, you can use a double boiler to melt chocolate, or place the chocolate in a heat safe bowl, microwaving it in 20 second intervals and stirring, until melted.
  • Pour the chocolate topping over the bars, spreading it into an even layer.
  • Place the bars in the freezer for a half hour.
  • Once frozen, use a pizza cutter to cut 16 bars. Enjoy!

Notes