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vegan, chocolate, gluten-free, easy, candy, oil-free, sweet · October 27, 2019

SunButter Butterfingers

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Healthier homemade butterfinger candy bars with a sneaky ingredient for the crunchy nut-free filling covered in dark chocolate. Vegan and gluten-free!

SunButter Butterfingers
THIS POST IS SPONSORED BY SUNBUTTER®

As a kid I would’ve traded all my butterfingers for one crunch bar or a couple of kit kats. It wasn’t until after my trick-or-treating career was over that I discovered just how good those peanut crunchy candy bars actually are. And it wasn’t until last week that I discovered just how much BETTER homemade, healthier, nut-free butterfingers are. But I will never go back now.

Just fill your entire plastic pumpkin with nothing but SunButter Butterfingers and it will be the happiest halloween of your life. Or happiest October 24th, why wait?

SunButter Butterfingers

I’ve seen those butterfinger recipes that mush together candy corn and peanut butter, and my thoughts on that are a) absurd b) an insult to candy corn and c) just please no.

We’ve got much better things going on here and simpler too – just 5 ingredients!

Here’s the thing. Butterfingers need some sort of CRUNCH element inside. Since these are nut-free it’s not going to be peanuts. And since these are refined sugar free it’s not going to be candy corn. And since these are ridiculously easy it’s not going to require making or baking or creating our own crunch. It’s cereal. The answer is cereal.

Any plain (gluten-free if necessary) kind of cereal you like really, but I used crispy brown rice cereal. Emphasis on crispy, the puffed stuff won’t work here it will just get soggy. But crispy rice cereal stays crunchy and blends right into the yummy salty/sweet SunButter center perfectly.

SunButter Butterfingers
SunButter Butterfingers

Step 1. Make the filling with a crushed up mix of cereal, SunButter, and maple syrup. Cereal for crunch. SunButter for “nutty” (but nut-free!) flavor. Maple syrup for sweetness.

Step 2. Press into a pan and freeze until firm and easy to slice into bars. You can cut them fun-sized or treat yourself to full-sized DIY butterfingers.

Step 3. Coat the bars in melted dark chocolate. I find it easiest to coat the bottom first, place on a wire rack, cover the top/sides letting the excess drip off, and then use two forks to transfer to a pan lined with wax paper before it hardens onto the rack. But even if the coating comes out messy, chocolate is chocolate and chocolate is good.

True story: I messed up the first round of this recipe by overestimating the capacity of my food processor and not blending the cereal by itself first. So don’t do that unless you are going for a butterfinger/rice crispy treat hybrid (*insert smirk emoji here because that actually sounds low key amazing*).

SunButter Butterfingers

Kinda unconventional. Mostly healthier. Very easy. Soooooooo irresistible.

If you can make the batch last longer than 3 days, you already have me beat.

SunButter Butterfingers
1
Grind crispy rice cereal until crumbly
2
Add nut/seed butter, maple syrup, and salt
3
Press into a pan and freeze until firm (2-4 hours)
4
Coat with melted dark chocolate
5
Chill until chocolate is set
6
And eat!
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SunButter Butterfingers

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 2 hours 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 bars 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american
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Description

Healthier homemade butterfinger candy bars with a sneaky ingredient for the crunchy nut-free filling covered in dark chocolate. Vegan and gluten-free!


Ingredients

Scale
  • 2/3 cup (170g) No Sugar Added SunButter
  • 3 cups (90g) crispy rice cereal
  • 1/3 cup (105g) maple syrup
  • 1/4 tsp salt
  • 1 cup (180g) dark chocolate chips

Instructions

  1. In a food processor, grind the cereal until it resembles a sandy texture with a few chunks.
  2. Add the SunButter, maple syrup and salt. Process to form a sticky clumpy mixture.
  3. Press into a loaf pan lined with parchment paper.
  4. Freeze for 2 hours.
  5. Remove from the pan and slice into bars.
  6. Melt the dark chocolate chips.
  7. Coat each bar in chocolate.
  8. Refrigerate or freeze until the chocolate is set.
  9. And eat!


Nutrition

  • Serving Size: 1 bar
  • Calories: 456
  • Sugar: 27g
  • Sodium: 140g
  • Fat: 31g
  • Saturated Fat: 11g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 9g

Keywords: allergy friendly, candy, cereal, chocolate, dairy-free, easy, halloween, no-bake, nut-free, sunflower seed

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In: vegan, chocolate, gluten-free, easy, candy, oil-free, sweet · Tagged: cereal, chocolate, easy, halloween, no-bake, nut-free, dairy-free, candy, sunflower seed, allergy friendly

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Comments

  1. Janet Kinamore says

    October 28, 2019 at 12:33 pm

    GENIUS! And thank you., Natalie.

    Reply
    • Natalie says

      October 29, 2019 at 6:58 am

      Yes it was SUCH a chore to have to taste test all of them myself😂😘

      Reply
  2. Jennifer Rairdan says

    October 28, 2019 at 3:20 pm

    Where’d you get the pan from?! 🙂
    Also, have you tried any rice free cereals?
    this sounds amazing!

    Reply
    • Natalie says

      October 29, 2019 at 7:02 am

      The loaf pan or the sheet pan? The loaf pan that I made the inside in is just cheap from walmart I think, but the sheet pan I put them on after covering in chocolate is from Nordic Ware!

      Reply
  3. Keryn says

    October 28, 2019 at 7:19 pm

    Sometimes lately I wonder if you need to change the name of your blog. Not a bit of fruit insight with this recipe. Your focus seems to have moved from creating healthy fruit sweetened recipes to anything that incorporates your sponsors ingredients. I applauded your creativity and love how your recipes always work out but look forward to some options with more fruit and less focus on things like maple syrup, and chocolate chips

    Reply
    • Natalie says

      October 29, 2019 at 7:03 am

      Yep I know I need to change it, just haven’t found the right thing yet😊

      Reply
      • Maria says

        November 13, 2022 at 11:01 pm

        Yeah did she get the update on how your rebranding efforts went? I know this post is old, but comments like this are irritating.

        I love your blog for its allergy friendly, creative and whimsical approach to easily assembled treats and dishes.

        I like high maintenence food with little effort. You do this. All day. Without imitating everyone. As someone who reads a lot of blogs in this genre, you stand out. It’s not a copy paste of everyone else. Xoxoxoxo

        ★★★★★

        Reply
        • Natalie says

          November 14, 2022 at 7:36 am

          Much love Maria❤️❤️

          Reply
  4. Hannah says

    October 29, 2019 at 5:22 pm

    These look so perfect for halloween Natalie! Must give it a try for some guilt-free snacking!

    Reply
    • Natalie says

      October 29, 2019 at 10:41 pm

      YES!! They disappeared faster than usual, I hope you will try them Hannah🤗

      Reply
  5. Brooke says

    October 30, 2019 at 7:47 pm

    Could you use peanut butter instead of sun butter?

    Reply
    • Natalie says

      October 31, 2019 at 9:40 am

      Yes! That will be yummy too 🙂 Same amount!

      Reply
  6. Heather says

    July 14, 2021 at 1:58 pm

    do you think this would work with chex cereal?

    Reply
    • Natalie says

      July 14, 2021 at 3:03 pm

      Yes absolutely!

      Reply

Trackbacks

  1. SunButter Buckeye Eyeballs (vegan) | Feasting on Fruit says:
    October 26, 2022 at 5:36 pm

    […] SunButter Butterfingers […]

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