Healthy Homemade Butterfingers

My brother recently brought over a PB&J Chobani Flip for me because he’s experimenting with “healthier” snacking and wanted me to try it out. Ignoring the fact that it had 18 grams of sugar, the crunchy peanut topping was quite good and reminded me instantly of the popular candy bar Butterfinger; something I haven’t had in a long time. Although we both love all things peanut butter and chocolate, we have chosen to stay away from processed foods especially made by Nestle. Of course I couldn’t leave my sweet tooth hanging so I sought to create a healthier, homemade version of the candy bar. And that is exactly what I did… in the form of a granola bark.

Plain granola bark without the peanuts or chocolate drizzle on top.

Granola and roasted peanut cluster bark

I did look up how to make homemade Butterfinger but all the recipes I found either required a candy thermometer or even unhealthier store-bought candy corn. Ain’t nobody got time for that! All I did for this recipe was create a sweet, nutty, and crunchy granola as a substitute for the crispy textured inside of the candy bar and made it into a bark for easy assembly. At first, I tried making a batch of granola with regular peanut butter but I felt that I could not control the flavor as I desired so I used PB2 instead and experimented with different combinations of maple syrup, vanilla extract, and salt until I felt I achieved that distinctive Butterfinger taste and texture. You’ll be pleasantly surprised at how simple this recipe is and the best part is that it has real wholesome ingredients and none of the preservatives! Just know that this bark is addicting but it does store well in the fridge so try to save some for your friends and family. They’ll be happy you did 🙂

Healthy Homemade Butterfingers

Time: 40 mins
Difficulty: Easy
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Ingredients

Granola
1 1/2 cups rolled oats
1/2 cup coarse crushed salt roasted peanuts
6 tablespoons PB2 powder
3-4 tablespoons water
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup pure maple syrup
2 tablespoons vegetable oil

Butterfinger bark
1/2 cup of quality milk chocolate, melted
1 1/2 cups of crunchy peanut granola
1/4 cup salt roasted peanuts (optional)

Directions
1. In a mixing bowl, combine PB2 and water. Stir in the salt, vanilla extract, maple syrup, and oil until smooth.
2. Add in rolled oats and crushed peanuts and combine until evenly coated.
3. Spread mixture on a thin baking sheet and bake at 250F for 30 minutes stirring every 5 minutes until evenly golden brown and crunchy.
4. In a double boiler or in the microwave, melt your milk chocolate and spread half of it thinly and evenly on a silicone baking sheet or parchment paper.
5. Immediately top with a generous amount of crunchy peanut butter granola and peanuts (optional) then drizzle with remaining chocolate. Refrigerate until firm before peeling off the silicone or parchment paper and breaking the bark into pieces. If you have extra granola you can store in an airtight container for snacking at a later time 😉