No Bake Butterfinger Bars Recipe

Ingredients

Base

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1¼ cups creamy peanut butter
• 8 cups cornflakes cereal

Chocolate Topping

• 1½ cups semi-sweet chocolate chips
• ¼ cup creamy peanut butter

Instructions

1. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Add 1 cup light corn syrup and 1 cup granulated sugar to a large saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture just starts to bubble.
3. Remove the pan from heat and immediately stir in 1¼ cups creamy peanut butter until the mixture is smooth and well combined.
4. Place 8 cups cornflakes in a large bowl. Pour the peanut butter mixture over the cornflakes and gently fold until the cereal is evenly coated, being careful not to crush the flakes.
5. Firmly press the coated cornflake mixture into the prepared baking dish using a spatula or lightly greased hands to level it out evenly.
6. In a microwave-safe bowl, combine 1½ cups semi-sweet chocolate chips and ¼ cup creamy peanut butter. Heat in 20-second intervals, stirring between each, until the mixture is smooth and fully melted.
7. Evenly spread the melted chocolate topping over the cornflake base in the pan.
8. Refrigerate the bars for at least 1 hour until the chocolate topping is fully set and firm.
9. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve.

Notes

• Use creamy peanut butter for a smooth texture; chunky peanut butter can alter the consistency.
• If corn syrup is unavailable, you can substitute with an equal amount of honey or golden syrup, though the texture may vary slightly.
• Be gentle when folding the cornflakes to avoid crushing them and maintain crunchiness.
• You can substitute semi-sweet chocolate chips with milk or dark chocolate according to your preference.
• Store the bars in an airtight container in the refrigerator for up to one week to maintain freshness and texture.