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Stack of homemade Butterfinger bars on a white plate with crisp cornflake peanut butter base and chocolate layer.
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5 from 1 vote

No Bake Butterfinger Bars

These No Bake Butterfinger Bars are crunchy, peanut buttery, and topped with a smooth layer of chocolate. Made with cornflakes cereal, peanut butter, and a simple stovetop syrup, they come together in about 20 minutes and taste just like the classic candy bar.
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: butterfinger bars, no bake butter finger bars
Servings: 12
Calories: 534kcal
Author: Joanna Cismaru

Ingredients

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

Chocolate Topping

US Customary - Metric

Instructions

  • Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
  • Add 1 cup corn syrup and 1 cup sugar to a large saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture just starts to bubble.
  • Remove the pan from heat and immediately stir in 1¼ cups peanut butter until smooth.
    process shots showing how to make butterfinger bars.
  • Add 8 cups cornflakes to a large bowl. Pour the peanut butter mixture over the cornflakes and gently fold until evenly coated, trying not to crush them too much.
    process shots showing how to make butterfinger bars.
  • Press the mixture firmly into the prepared pan, using a spatula or lightly greased hands to level it out.
    process shots showing how to make butterfinger bars.
  • In a microwave-safe bowl, combine 1½ cups chocolate chips and ¼ cup peanut butter. Heat in 20-second intervals, stirring between each, until smooth and melted.
    process shots showing how to make butterfinger bars.
  • Spread the chocolate mixture evenly over the cornflake base. Refrigerate for at least 1 hour, or until fully set.
    process shots showing how to make butterfinger bars.
  • Lift the bars out using the parchment, slice into squares, and serve.
    process shots showing how to make butterfinger bars.

Notes

  1. Heat the sugar mixture just until it starts to bubble. Once the sugar dissolves and the mixture begins to bubble, remove it from the heat. Cooking it longer can make the bars hard instead of crisp.
  2. Use regular creamy peanut butter. Natural peanut butter can separate and make the bars greasy or crumbly.
  3. Fold the cornflakes gently. You want to coat them without crushing them too much so the bars keep that signature crunch.
  4. Press the base firmly into the pan. This helps the bars hold together and slice cleanly later.
  5. Let the base cool slightly before adding chocolate. If the base is too hot, the chocolate can melt too quickly and become messy instead of forming a smooth layer.
  6. Chill before slicing. Refrigerating for at least 1 hour helps the bars set properly and makes them easier to cut.
  7. For clean slices, use a sharp knife and wipe it between cuts.

Nutrition

Serving: 1bar | Calories: 534kcal | Carbohydrates: 73g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 341mg | Fiber: 4g | Sugar: 52g | Vitamin A: 345IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 7mg
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