Every year at Halloween I find an abundance of Butterfingers in my children’s candy bags. They, for reasons unbeknownst to me, do not like these treats as much as I do and leave them behind for others to enjoy.
Naturally, I do my best to make the most of them and often create crunchy bars like these. They are no-bake and even more delicious than the main ingredient!
recipe inspired by Averie Cooks
- 1 1/2 cups creamy peanut butter (do not use all-natural), divided
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 3 cups corn flake cereal
- 1 cup Butterfingers, crushed
- 1 1/4 cup semisweet chocolate chips, divided
- Line an 8×8 glass baking dish with parchment paper and generously spray with cooking spray.
- In a microwaveable bowl, melt 1 cup of peanut butter and the sugars, stir until smooth. (It will still be slightly granular but that’s okay.)
- Stir in the vanilla, cocoa powder, and cereal until evenly incorporated.
- Press the mixture into the prepared pan. Use a spatula to gently press so the top is smooth and flat.
- Prepare the topping by melting the remaining peanut butter and 1 cup of chocolate chips in a microwaveable glass bowl for 1 minute.
- Stir the melted ingredients until smooth and evenly mixed. Spread it quickly over the top of the bars, using a spatula to press it until flat.
- Scatter the crushed Butterfinger evenly on top.
- Place the remaining chocolate chips in a microwaveable bowl and heat until just melted. Drizzle the chocolate over the bars.
- Cover the pan with aluminum foil and refrigerate for at least 4 hours, or until set. Lift the bars out of the pan with the parchment paper and cut with a sharp knife before serving.