These DIY Butterfinger Bars are such a crowd pleaser and the wholefood/low sugar ingredients leave little to no room for the crash if you know what I mean? We devoured these in almost a day and now I can’t wait to make them again! They are totally customizable with any cereal you have in hand if you want to mix things up, but the flakes seem to give the classic Butterfinger crunch if that is what you are looking for.
To make:
Combine 6 ounces of COCOA BAR IN A JAR Protein Peanut Butter with 2 ounces of maple syrup (or honey or sugar free alternative) and 120 grams (about 2 cups) of crushed corn flakes. Top with melted COCOA BAR IN A JAR (I used Peanut Butter Cup here, but Chocolate Brownie and Salted Caramel Crunch would be amazing, too) mixed with 1 gram of melted coconut oil (optional, but easier to spread ). Chill in the freezer for 30 minutes and the slice into 24 bars (8 across and 3 down). Store extras in freezer ( they never get rock hard, just keeps them perfectly solid ). Recipe inspired by @marissaswholelife
