{"id":31503,"date":"2025-08-21T07:28:35","date_gmt":"2025-08-21T00:28:35","guid":{"rendered":"https:\/\/9amchef.com\/?p=31503"},"modified":"2025-08-21T07:28:35","modified_gmt":"2025-08-21T00:28:35","slug":"vegan-butterfinger-bars","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-butterfinger-bars\/","title":{"rendered":"Vegan Butterfinger Bars"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Introducing these delightful homemade chocolate bars\u2014crispy, buttery, and filled with a delicious homemade center, all covered in a luscious chocolate coating. Picture your favorite candy transformed into these quick and easy homemade vegan butterfingers! They’re crispy, buttery, rich, and coated in chocolate\u2014a perfect Halloween treat for both kids and adults.<\/p>\n\n\n\n

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Vegan Butterfinger Bars<\/h2>\n\t\t

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  • 2 cups crushed cornflakes (plus extra for topping)<\/li>
  • 1 cup natural (unsweetened crunchy peanut butter)<\/li>
  • \u2153 cup agave syrup<\/li>
  • 1 teaspoon vanilla extract<\/li>
  • \u00bc cup sugar<\/li>
  • \u00bd teaspoon salt<\/li>
  • 12 oz dark or semisweet chocolate (melted)<\/li>
  • 2-3 teaspoons coconut oil<\/li>
  • 2 tablespoons finely crushed peanuts<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    1. In a big mixing bowl, whisk together peanut butter, agave, vanilla, sugar, and salt.<\/li>
    2. Stir in the crushed cornflakes until they are evenly coated in the peanut butter mixture.<\/li>
    3. Line an 8×8 or 9×9 inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and freeze for at least 2 hours (or overnight).<\/li>
    4. After freezing, remove from the pan and slice into 18 rectangular bars. For optimal results, wait an hour before coating them in chocolate.<\/li>
    5. Melt chocolate with coconut oil using a double boiler or in the microwave, stirring in 30-second intervals until fully melted.<\/li>
    6. Use two forks to coat each bar in melted chocolate. Ensure thorough coating and let the excess chocolate drip back into the bowl.<\/li>
    7. Transfer the bars to a parchment paper-lined tray and top with crushed cornflakes and peanuts (optional).<\/li>
    8. Return to the freezer for 30 minutes to let the chocolate firm up. Remove from the freezer and indulge!<\/li><\/ol>\t<\/div>\n\t
      \n\t\t
        \n
      • Don’t forget the freezer step! Freezing ensures firm butterfingers for a mess-free and intact treat. We recommend a minimum of 2 hours, but overnight is even better.<\/li>\n
      • Peanut butter: We opt for natural, crunchy, unsweetened peanut butter for added texture. Creamy works too if that’s what you have.<\/li>\n
      • Agave: Substitute with another liquid sweetener if desired.<\/li>\n
      • Storage: These vegan butterfingers soften at room temperature, so store in the refrigerator or freezer. Freeze for up to 6 months, but let them thaw for at least 15 minutes before enjoying to avoid any dental surprises!<\/li>\n<\/ul>\n\t<\/div>\n\t
        \n\t\t
        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Vegan Butterfinger Bars<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t
        • 2 cups crushed cornflakes (plus extra for topping)<\/li>
        • 1 cup natural (unsweetened crunchy peanut butter)<\/li>
        • \u2153 cup agave syrup<\/li>
        • 1 teaspoon vanilla extract<\/li>
        • \u00bc cup sugar<\/li>
        • \u00bd teaspoon salt<\/li>
        • 12 oz dark or semisweet chocolate (melted)<\/li>
        • 2-3 teaspoons coconut oil<\/li>
        • 2 tablespoons finely crushed peanuts<\/li><\/ul>\t<\/div>\n\t
          \n\t\t
          1. In a big mixing bowl, whisk together peanut butter, agave, vanilla, sugar, and salt.<\/li>
          2. Stir in the crushed cornflakes until they are evenly coated in the peanut butter mixture.<\/li>
          3. Line an 8×8 or 9×9 inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and freeze for at least 2 hours (or overnight).<\/li>
          4. After freezing, remove from the pan and slice into 18 rectangular bars. For optimal results, wait an hour before coating them in chocolate.<\/li>
          5. Melt chocolate with coconut oil using a double boiler or in the microwave, stirring in 30-second intervals until fully melted.<\/li>
          6. Use two forks to coat each bar in melted chocolate. Ensure thorough coating and let the excess chocolate drip back into the bowl.<\/li>
          7. Transfer the bars to a parchment paper-lined tray and top with crushed cornflakes and peanuts (optional).<\/li>
          8. Return to the freezer for 30 minutes to let the chocolate firm up. Remove from the freezer and indulge!<\/li><\/ol>\t<\/div>\n\t
            \n\t\t
              \n
            • Don’t forget the freezer step! Freezing ensures firm butterfingers for a mess-free and intact treat. We recommend a minimum of 2 hours, but overnight is even better.<\/li>\n
            • Peanut butter: We opt for natural, crunchy, unsweetened peanut butter for added texture. Creamy works too if that’s what you have.<\/li>\n
            • Agave: Substitute with another liquid sweetener if desired.<\/li>\n
            • Storage: These vegan butterfingers soften at room temperature, so store in the refrigerator or freezer. Freeze for up to 6 months, but let them thaw for at least 15 minutes before enjoying to avoid any dental surprises!<\/li>\n<\/ul>\n\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Introducing these delightful homemade chocolate bars\u2014crispy, buttery, and filled with a delicious homemade center, all covered in a luscious chocolate coating. Picture your favorite candy transformed into these quick and easy homemade vegan butterfingers! They’re crispy, buttery, rich, and coated in chocolate\u2014a perfect Halloween treat for both kids and adults.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31503","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31503"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31503\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}