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Overhead view of butterfingers cut in half.

Vegan Butterfinger Bars

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5 from 1 review

  • Author: Lexi
  • Total Time: 3 hours
  • Yield: 18 bars 1x
  • Diet: Vegan


These homemade vegan butterfingers are just like the candy you know and love – crispy, buttery, rich, and coated in chocolate. They're quick and easy to make and perfect as a kid and adult-friendly Halloween treat! 


Units Scale
  • 2 cups cornflakes, crushed + more for topping
  • 1 cup natural (unsweetened) crunchy peanut butter
  • 1/3 cup agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 12 oz dark or semisweet chocolate, melted
  • 2-3 teaspoons coconut oil
  • 2 tablespoons finely crushed peanuts


  1. In a large mixing bowl, whisk together peanut butter, agave, vanilla, sugar, and salt.
  2. Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
  3. Line an 8x8 or 9x9 inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for at least 2 hours (or overnight).
  4. Remove from pan after freezing and slice into 18 rectangular bars. Return to freezer immediately. For best results, wait an hour before coating in chocolate.
  5. Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
  6. Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
  7. Transfer to a parchment paper-lined tray, and top with crushed cornflakes and peanuts (optional).
  8. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!


Don't skip the freezer: for best results, you want the butterfingers to be nice and firm before dipping into the chocolate. Otherwise, they will be messy and may break in half. For best results, we suggest freezing for at least 2 hours, but up to overnight. 

Peanut butter: we use natural, crunchy, unsweetened peanut butter in this recipe. The crunch adds extra texture, which we love, but feel free to use creamy if that's all you have on hand. 

Agave: feel free to sub with another liquid sweetener. 

Storage: these vegan butterfingers get pretty soft at room temperature, so we suggest storing in the refrigerator or freezer. You can store in the freezer for up 6 months, but be sure to let them thaw for at least 15 minutes at room temperature before eating (to avoid breaking a tooth!). 

  • Prep Time: 30 minutes
  • Freeze Time: 2 hours 30 minutes
  • Category: Desserts
  • Method: Freezer
  • Cuisine: American


  • Serving Size:
  • Calories: 250
  • Sugar: 18.8 g
  • Sodium: 188.4 mg
  • Fat: 13.8 g
  • Carbohydrates: 29.7 g
  • Fiber: 2.3 g
  • Protein: 5.5 g