Healthy Homemade Butterfingers

Healthy homemade gluten-free and dairy-free Butterfingers! Made with 7 super simple ingredients for the best-ever healthier version of the classic candy!

These homemade butterfingers are my new favorite healthier dessert to keep stock on hand! These are also perfect for bringing to any parties, holidays, or gatherings! They are the perfect mix of sweet and salty, with an addicting crunchy peanut butter filling. Straight up HEAVEN!

I absolutely love remaking classic childhood recipes and treats! They’re always so fun to make and really hit the cravings at home! No corn syrup or weird additives like the store-bought version of Butterfingers.

All you need for these Butterfingers is:

• Peanut butter
• Honey
• Vanilla
• Sea salt
• Cornflake type cereal
• Chocolate chips
• Coconut oil

That’s it! So so simple, and so good!! I am so excited to share this healthy dessert recipe with you all. They are so nostalgic for one of my favorite childhood candies. One bite will take you right back!

Plus, I love that these are gluten-free and dairy-free!

I cannot wait to hear what you guys think of these healthier butterfingers! They are so addicting and so delicious. Plus, they are EASY!

Prep Time: 10 minutes

  Freeze Time: 1 hour

  Total Time: 1 hour 10 minutes

 Yield: 12–14 Butterfinger

 Category: Dessert

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Ingredients

• 1 cup peanut butter
• 1/3 cup honey
• 1/2 tsp vanilla extract
• 1/2 tsp sea salt
• 1 + 3/4 cup cornflake cereal
• 1 cup chocolate chips (dairy-free, if needed)
• 1 tsp coconut oil

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Instructions

1. In a saucepan over medium-low heat, heat the peanut butter, honey, vanilla, and salt for 2-4 minutes, until heated through and smooth.
2. Add the peanut butter mixture to a large mix bowl with the cereal. Stir everything until well combined, crushing the cereal a bit while mixing so that all of the cereal can get coated.
3. Form the mixture into logs- it should make 12-14 logs. Lay each log out onto a parchment-lined plate or baking sheet. Freeze for 1 hour.
4. Once frozen, melt chocolate chips and coconut oil in the microwave or on the stove (be careful not to scorch the chocolate).
5. Dip each butterfinger in the chocolate, allowing the excess to drip off. Return to the lined plate and stick back in the freezer until the chocolate sets, about 10 minutes. Store in refrigerator or freezer.