Brown Butter Butterfingers
A homemade copycat of a classic candy bar, Brown Butter Butterfingers are rich, creamy, and perfectly crunchy, with a deep, toasty flavor from the browned butter. They’re everything you love about the original, but made from scratch, with real ingredients. They are the perfect Halloween treat, especially when you are craving something nostalgic.
Brown Butter Butterfingers are one of my favorite things to make around Halloween. I’ve always loved the classic candy bar, but making a homemade version feels so much more special and honestly, even better. The browned butter adds this deep, nutty richness that takes the flavor to the next level. It makes the butterfingers extra indulgent.
The cornflakes give the Brown Butter Butterfingers that classic crunch, but without the heaviness of a classic candy bar. They’re light and toasty, adding to the flavors of the browned butter. Paired with the peanut butter, they create this delicious, creamy crunch.
The chocolate coating is what pulls this recipe together. It’s sweet, slightly bitter, and just firm enough to crack when you bite it. Topped with a flaky salt that brings out the nuttiness of the browned butter and peanut butter. All together, my Brown Butter Butterfingers are the perfect melt-in-your mouth, homemade candy bar.
If you like my Brown Butter Butterfingers be sure to try my Leftover Halloween Candy Brownies.
Ingredients You’ll Need:
Unsalted Butter - browned to create a rich, nutty flavor that enhances the peanut butter and corn flakes. Any unsalted butter will work, but I do find that high quality grass-fed butter like Kerrygold really adds a richer flavor.
Peanut Butter - the heart of the recipe, provides a rich, creamy and nutty flavor.
Honey - Adds natural sweetness and binds the ingredients together.
Corn Flakes - add a sweet, toasty flavor, as well as, the classic candy bar crunch.
Vanilla - adds a soft, sweetness that ties all of the flavors together.
Flaky Salt - balances sweetness and adds a nice texture to the candy bar.
Semi-sweet Chocolate Chips - adds a rich contrast to the peanut butter. Serves as the shell for the candy bar.
Coconut Oil - smooths the chocolate, creates a shiny finish, and helps the bars harden faster.
If you make this recipe, leave a comment below or tag @sokoskitchen on Instagram.
FAQS:
Q: How should I store the Butterfingers?
A: Store in an airtight container in the fridge for up to 2 weeks.
Q: Can I skip browning the butter?
A: While you can skip browning the butter, browning adds a rich, nutty depth that really elevates the flavor. If you use regular melted butter instead, the bars will still be tasty but won’t have that signature toasted profile that makes Butterfingers so good.
Q: Can I add peanuts?
A: Yes! Adding chopped peanuts is a great way to introduce extra crunch and boost the peanut flavor. Just fold them into the mixture along with the corn flakes before setting.
Q: Can I make these in advanced?
A: Absolutely! These Butterfingers can be made a few days in advance. Store in an airtight container in the refrigerator, and they will stay fresh and delicious.
Brown Butter Butterfingers
A homemade copycat of a classic candy bar, Brown Butter Butterfingers are rich, creamy, and have just the right amount of crunch.
Ingredients
- 1 1/4 cup creamy peanut butter
- 1/4 cup honey
- 1 tsp vanilla
- 1 tsp flaky salt
- 3 cups corn flakes
- 3 tbsp unsalted butter, browned
- 1 1/2 cups semi-sweet chocolate chips
- 3 tsp coconut oil
Instructions
- Brown the butter. In a small saucepan, over low-medium heat, melt the butter. Stir frequently until it foams and turns brown, releasing a nutty aroma. Set aside.
- In a large mixing bowl, combine the peanut butter, honey, vanilla, salt. Pour in the brown butter and stir until smooth. Fold in the corn flakes and stir until just combined.
- Line a 9x9 baking dish with parchment paper. Press the peanut butter mixture firmly and evenly into the dish. Place the bars in the freezer for 20 minutes, or until they are set and firm.
- Remove the bars from the freezer and lift out of baking dish. Cut into equal, bar-sized pieces.
- In a small mixing bowl, melt the chocolate chips and coconut oil. Microwave in 20 second intervals, stirring between each, until smooth and melted.
- Using a fork, dip each bar into the melted chocolate and coat evenly. Place on lined parchment tray. Drizzle with chocolate and top with flaky salt.
- Place the bars in the fridge for 30 minutes or until fully set. Enjoy!
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