You know that feeling when you’re craving something sweet, crunchy, and chocolate-covered, but you also want to feel good about what you’re eating?
That’s exactly why I created these healthy no-bake butterfingers. They taste like the iconic candy bar we all grew up with—crispy, peanut buttery, with that perfect chocolate shell—but made with real ingredients you can actually pronounce.
The best part? They take five minutes to throw together, and then your freezer does all the work. No oven, no candy thermometer, no stress. Just pure, crunchy, chocolatey satisfaction waiting for you whenever a craving hits.
Why You’ll Love This Recipe
- 5-minute prep time
- Tastes amazing
- Freezer-friendly for months
- Kid-approved treat
No-Bake Butterfingers Recipe
| Ingredient | Amount |
| Natural peanut butter (drippy) | 3/4 cup |
| Pure maple syrup | 1/3 cup |
| Crispy corn flakes | 1 1/2 cups |
| Blackstrap molasses | 1 teaspoon |
| Dark chocolate chips | 1/2 cup |
| Coconut oil | 1 teaspoon |
| Sea salt | Pinch |
Step-by-Step Instructions
1. Prep your ice cube tray
Grab a silicone ice cube tray (the flexible kind makes popping these out so much easier). Have it ready on your counter, along with a sheet of parchment paper for later.
2. Warm the peanut butter mixture
Add your peanut butter, maple syrup, and molasses to a small saucepan. Set it over low heat—and I mean low. You just want to warm everything enough to mix smoothly, not cook it. Stir gently for 2-3 minutes until the mixture looks glossy and combined. If it starts to bubble or smell toasted, pull it off the heat immediately.
3. Combine with flakes
Remove the pan from heat and pour in your corn flakes along with a small pinch of sea salt. Fold everything together with a spatula until every piece of flakes is coated in that peanut buttery mixture. Work quickly before it starts to cool and stiffen up.
4. Fill the tray
Spoon the coated flakes into your ice cube tray, filling each cavity about halfway full. Don’t overstuff them—you want bite-sized pieces, not giant chunks. Use the back of your spoon to press down gently so they’re compact and will hold together.
5. Freeze until firm
Pop the tray into the freezer for at least 2 hours. This step is crucial—if they’re not completely frozen solid, they’ll fall apart when you try to dip them in chocolate. I usually just make these in the evening and let them freeze overnight.
6. Melt your chocolate coating
Once your bites are frozen hard, it’s chocolate time. Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring thoroughly between each round. It should take about 60-90 seconds total. The coconut oil helps the chocolate stay smooth and gives it that satisfying snap when it hardens.
7. Dip and coat
Line a plate or small baking sheet with parchment paper. Pop your frozen bites out of the tray (this is where silicone trays really shine). Working with one piece at a time, drop it into the melted chocolate. Use a spoon to roll it around until it’s completely covered, then use the spoon to lift it out, letting excess chocolate drip back into the bowl. Place the coated bite on your parchment-lined plate. Repeat until all pieces are covered in chocolate.
8. Final freeze
Return the chocolate-covered bites to the freezer for at least 30 minutes to let that chocolate shell set up nice and firm. Then they’re ready to eat!
Tips, Variations & Customizations
Crunchier texture? Add 2 tablespoons of chopped peanuts to the corn flakes mixture for extra crunch and nutty flavor.
Extra chocolatey? After the first chocolate coating hardens, dip them a second time for a thicker shell.
Flavor boost? Add 1/4 teaspoon of vanilla extract to the peanut butter mixture before stirring in the corn flakes.
Drizzle situation? After the chocolate sets, melt a little extra peanut butter and drizzle it over the tops. It looks impressive and tastes amazing.
Ingredient Swaps & Substitutions
Peanut butter alternatives: Almond butter or cashew butter work great if you want to switch it up. For nut-free, use sunflower seed butter.
Corn Flakes swap: Crispy rice cereals work too. They’ll give you a slightly different texture but still delicious.
Sweetener options: Honey can replace the maple syrup, though the flavor will be milder. Agave works in a pinch too.
Chocolate choices: Milk chocolate or semi-sweet chips are fine if you prefer sweeter chocolate. Just make sure to still add the coconut oil.
Storage & Make-Ahead Guide
Freezer is best: Store these in an airtight container or freezer bag in the freezer for up to 2 months. They’re meant to be eaten straight from frozen—that’s when the texture is perfect.
Room temperature warning: These will soften at room temperature because of the peanut butter base, so keep them frozen until you’re ready to eat.
Meal prep magic: Make a double batch on Sunday and have healthy treats ready all month long.
Gifting idea: Pack them in a mason jar or cute container and keep frozen until you’re ready to give them away.
Nutritional Breakdown
| Nutrient | Per Bite (makes 24) |
| Calories | 75 |
| Protein | 2g |
| Fat | 5g |
| Carbohydrates | 7g |
| Fiber | 1g |
| Sugar | 4g |
Serving Suggestions
- After-school snack that feels like a treat but has protein to keep kids satisfied
- Post-workout bite when you need something sweet with healthy fats
- Movie night candy that won’t leave you in a sugar coma
- Lunchbox surprise (pack with an ice pack to keep them frozen)
- Late-night dessert when you want chocolate but don’t want to bake
FAQs
Can I make these without molasses? Yes, but you’ll miss out on that signature butterfingers flavor. If you don’t have molasses, add an extra teaspoon of maple syrup instead.
Why is my chocolate coating too thick? Your chocolate might have cooled too much. Just pop it back in the microwave for 10 seconds to thin it out again. The coconut oil helps keep it smooth.
Can I use regular peanut butter? The thick, no-stir kind doesn’t work as well because it won’t bind the corn flakes properly. Stick with natural, drippy peanut butter for best results.
How do I know when they’re frozen enough to dip? They should be rock solid—if you can easily press into them with your finger, they need more time.
Your New Favorite Freezer Stash
These healthy no-bake butterfingers prove that you don’t need artificial ingredients and a ton of sugar to recreate your favorite childhood candy. They’re crunchy, chocolatey, perfectly sweet, and they actually make you feel good about snacking.
Make a batch tonight, stash them in your freezer, and thank yourself later when that chocolate craving hits. Trust me—once you try these, you’ll always want a batch waiting in your freezer. They’re that good.
