Healthy Butterfinger Bars
These Healthy Butterfinger Bars are your favorite crunchy, salty candy bar cleaned up!
Gluten, dairy, and refined sugar free, with a boost of protein too. You’ve never had a protein bar taste THIS good!
I used my favorite clean ingredient & nourishing protein powder from Just Ingredients. Code ColleenF10 saves you site wide!
Why You’ll Love These Healthy Butterfinger Bars
- They’ve got a boost of protein
- They satisfy your sweet, salty, smooth, and crunchy cravings all in one bite
- They’re gluten free, refined sugar free, and can be made completely dairy free
- They’re super simple to make
- They taste even better than a store bought candy bar!
Serves: 12
Ingredients
- 1 3/4 cups gluten free corn flake type cereal (I used one from Wegmans that was made from organic lentil flour. Nature’s Path Organic also has one)
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Medjool Date Syrup or Pure Maple Syrup
- 3 Tbsp Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1/3 cups Vanilla Protein Powder
- 1 cup Dark Chocolate Chips
- 1 tsp Maldon Sea Salt Flakes
Compared to a store bought Butterfinger bar, which contains
- Corn syrup
- Sugar
- Ground roasted peanuts
- Hydrogenated palm kernel oil or vegetable oil
- Cocoa
- Molasses
- Dairy product solids
- Confectioner’s corn flakes
- Nonfat milk
- Salt
- Soy lecithin
- Soybean oil
- Cornstarch
- Natural flavors
- Monoglycerides
Preservatives and colorings
TBHQ and citric acid (to preserve freshness), Annatto color, Artificial flavors, Yellow 5, and Red 40.
^^ GROSS. 4 forms of sugar, 2 different rancid inflammatory oils, and artificial colors- why?? It’s not even a colorful candy!
How these processed candy bars get such a long list of ingredients is beyond me, when it is so easy to make your way with simple and even nourishing ingredients!
Process
- On stove top combine peanut butter, syrup, coconut oil, and vanilla, continuously stirring until combined and smooth.
- Remove from heat
- Add protein in and combine.
- Then add in cereal flakes
- Spread into loaf pan or silicone bar mold
- Freeze roughly 1 hour to harden
- Remove from the pan and slice
- Dip each into melted dark chocolate, place on parchment paper, sprinkle with flaky sea salt, and place in the fridge until chocolate has hardened
- Enjoy!
Variations for Dietary Preferences
- Peanut Butter – can sub for cashew butter or sunbutter
- Medjool date syrup– can sub for honey or pure maple syrup
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Protein powder – can be subbed for collagen peptides or left out and decrease the coconut oil to 2 tbsp
If you are a die hard butterfinger fan like me, you’ve got to try my Butterfinger Yogurt Cups, too! A delicious breakfast that satisfies the candy fix, too!
Notes
Can sub any flake type cereal. I used organic lentil based coconut flakes from wegmans
More Homemade Healthier Candy Bars You’ll Love!
Ingredients
- 1 3/4 cups Gluten Free Corn Flake type cereal see notes
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Medjool Date Syrup
- 3 Tbsp Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1/3 cups Vanilla Protein Powder
- 2 scoops Collagen Peptides Optional*
- 1 cup Dark Chocolate Chips
- 1 tsp Maldon Sea Salt Flakes
Instructions
- On stove top combine peanut butter, syrup, coconut oil, and vanilla, continuously stirring until combined and smooth.
- Remove from heat
- Add protein in and combine.
- Then add in cereal flakes
- Spread into loaf pan or silicone bar mold
- Freeze roughly 1 hour to harden
- Remove from the pan and slice
- Dip each into melted dark chocolate, place on parchment paper, sprinkle with flaky sea salt, and place in the fridge until chocolate has hardened
- Enjoy!