Homemade Butterfinger Bars

Well, they don’t taste *exactly* like the iconic Butterfinger bar – but they’re close. These are rich and indulgent – just so good! Homemade Butterfinger Bars will definitely satisfy a craving you might have! I like the clean flavors of our version much better than the ultra-processed store-bought ones.

These are GREAT when you’re looking for something fun, easy, and fairly quick to make with the kids!

When shopping for chocolate:

Look for a higher percentage of cacao for the chocolate, and always read the ingredients.

Chocolate chips OR a bar of chocolate (broken into pieces) both work great.
There are always lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the store and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m always trying something different because the current SALE dictates my purchase.

A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.

I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal, and will often stock up when a high-quality product is on special.

Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.

12 servings

Ingredients:

• 1 cup creamy almond butter
• ¼ cup raw honey
• 1 tsp vanilla extract
• 2 cups unsweetened organic brown rice crispy cereal
• 1 cup dark chocolate, melted
• fancy sea salt, optional

Instructions:

Line a large sheet pan with parchment paper and set aside.

In a mixing bowl, add the almond butter, honey, and vanilla.

Mix well.

Add in rice cereal. Stir thoroughly to combine.

Alternatively, you can use a small food processor and pulse until combined and the mixture resembles a sticky dough.

Take spoonfuls of the mixture and shape between your palms into 1 1/2-inch bars as shown.

Melt your chocolate in a double boiler OR in the microwave, stirring every 20 seconds.

Dip the bars into melted chocolate and place them on the prepared sheet pan.

Freeze for 10 minutes until the chocolate is fully set.

Drizzle with the remaining melted chocolate as shown and sprinkle with fancy sea salt if desired; keep refrigerated in an airtight container for up to 2 weeks.

Enjoy!

Rachel

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