Cornflake Butterfinger Bars

5 from 1 vote

Cornflake butterfinger bars are easy to make and absolutely delicious! Crispy, crunchy, peanut-buttery.

Prep Time20

chill3

Total Time3 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 379kcal

Crush cornflakes with a rolling pin.
Add peanut butter, cornflakes, and powdered sugar to a large mixing bowl.
Stir to combine. A stand mixer with a paddle attachment works great for this!
Press the mixture into a buttered (or parchment-paper-lined) 8"x8" baking dish.
Note: If the mixture is sticky, spray your hands or spatula with nonstick spray before pressing the mixture into the pan.
Freeze for 3-4 hours, then cut into bars or squares.
Melt chocolate or almond bark in the microwave or double boiler. Use a fork to quickly dip the bars into chocolate, sliding the bottom of the fork along the side of the bowl to let excess chocolate drip off.
Note: The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.
Place dipped bars on parchment paper and chill until set.

Tips and Tricks

Do not overheat the chocolate. I usually use my microwave to heat the chocolate chips for 60 seconds, then I stir and heat them in additional 15-20-second intervals until smooth and creamy. Every microwave is different. My advice is to go low and slow in short intervals.
Keep bars cold. The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.
Store in the refrigerator. The chocolate will harden at room temperature or in the refrigerator. I like these best chilled, as it gives the filling the perfect texture.