There is nothing like biting into a frozen treat on a hot summer afternoon! Especially when you do not have to worry about how many carbs are in it! This recipe is just the thing for anyone looking to make a copycat recipe of their favorite candy bar!

Ingredients:

• 1/2 c. natural peanut butter
• 2 T. pure maple syrup
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 c. Corn Flakes (or gluten free Corn Flakes/or Refined Sugar Corn Flakes)
• 6 oz. dark- or semi-sweet chocolate (could use dairy free and/or refined sugar free)
  Flaky sea salt, if desired

Optional ingredients: 

• 1 T. neutral oil to add to the chocolate to help thin it out & make coating the bars easier
• 1 T. molasses to add to the peanut butter mixture for more of a classic Butterfinger taste

Directions:

1. Add the peanut butter, maple syrup, vanilla & salt to a saucepan. Then mix all of the ingredients together.
2. Heat the mixture on a stovetop over medium/low heat until slightly thickened. Then remove it from the stovetop.
3. Crush the Corn Flakes & add it to the peanut butter mixture. Then mix everything together until everything is well combined.
4. Add the filling to an 8×5 loaf pan that has been lined with parchment paper & smooth it out using a separate piece of parchment paper. Then place it in the freezer for several hours to allow it to harden.
5. Once the filling has hardened, melt the chocolate on the stovetop using a double boiler, or in the microwave. Then set it aside. Feel free to add 2-3 tsp. of the neutral oil to help thin out the chocolate.
6. Remove the loaf pan from the freezer & slice the filling into bars. Coat each bar in melted chocolate then place on a tray lined with parchment paper. Sprinkle with flaky sea salt, if desired.
7. Place the Butterfinger bars in the fridge until the chocolate coating has hardened, then dig in & enjoy! Store the leftovers in the fridge for up to a week, or in the freezer for several months.