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High-Vibe Butterfingers

Ingredients

  • 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

Directions

  • 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.

Notes

Makes 18
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