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High-Vibe Butterfingers

Halloween got me in a nostalgic candy mood this year, and I’ve been obsessing over Butterfingers – the peanutty, crunchy, jaw-achingly sweet chocolate bars of my youth. I wondered if I could make a healthier version, and um, yea, I definitely did! These scrumptious treats are made with just a few simple ingredients, including breakfast cereal for the crunch and luscious dark chocolate. I used a “healthier” cornflake with organic ingredients (still with cane sugar though – its a treat!), and held it all together with peanut butter and maple syrup, but you can use any nut butter or liquid sweetener in the same proportions. These keep best in the fridge or freezer, just take them out about 5 minutes before enjoying if frozen. 

High-Vibe Butterfingers


  • 4 heaping cups / 300g organic cornflake cereal
  • 1 cup / 250ml unsweetened natural peanut butter or other nut butter
  • 1/3 cup / 80ml pure maple syrup or raw honey
  • 1/2 tsp. flaky salt plus more for garnish
  • 300 g chopped dark chocolate / chocolate chips 80% cacao solids or higher


  • Place your cereal in a bag and crush with a rolling pin. Make sure to leave a few large pieces, since the texture of the crunch is really satisfying. Set cereal aside.
  • In a medium saucepan over medium heat, warm the nut butter and maple syrup, stirring well to mix. Fold in the flaky salt.
  • Remove mixture from the heat, and stir in the crushed cereal. Thoroughly mix until combined, then spread mixture out onto a parchment-lined 7″x11″ (20x30cm) baking pan, making sure to press very firmly – especially in the corners – so that the mixture holds together. Place in the fridge or freezer to cool.
  • In a double boiler over a low simmer (a heat-proof glass bowl over a pot of water works great), add chopped chocolate. Melt over medium heat, stirring often.
  • When the bars are completely set, remove them from the freezer, let warm up for 5 minutes, then cut into 18 even pieces.
  • Dip each piece in melted chocolate, then place on a rack or piece of parchment to cool and set. Drizzle remaining chocolate over the top to garnish, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months.


Makes 18