Butterfingers run rampant in any child’s trick or treat candy bag. Many times they are left behind, abandoned for the pleasure of other candy bars.
Thankfully, butterfingers can be upgraded to make crunchy bars like these. They are no-bake and even more delicious than the main ingredient!
- 1 1/2 cups creamy peanut butter (do not use all-natural), divided
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 3 cups corn flake cereal
- 1 cup Butterfingers, crushed
- 1 1/4 cup semisweet chocolate chips, divided
- Line an 8×8 glass baking dish with parchment paper and generously spray with cooking spray.
- In a microwaveable bowl, melt 1 cup of peanut butter and the sugars, stir until smooth. (It will still be slightly granular but that’s okay.)
- Stir in the vanilla, cocoa powder, and cereal until evenly incorporated.
- Press the mixture into the prepared pan. Use a spatula to gently press so the top is smooth and flat.
- Prepare the topping by melting the remaining peanut butter and 1 cup of chocolate chips in a microwaveable glass bowl for 1 minute.
- Stir the melted ingredients until smooth and evenly mixed. Spread it quickly over the top of the bars, using a spatula to press it until flat.
- Scatter the crushed Butterfinger evenly on top.
- Place the remaining chocolate chips in a microwaveable bowl and heat until just melted. Drizzle the chocolate over the bars.
- Cover the pan with aluminum foil and refrigerate for at least 4 hours, or until set. Lift the bars out of the pan with the parchment paper and cut with a sharp knife before serving.