Ok so we don’t even have Butterfinger bars in Ireland but most people will be familiar with them. Correction, we actually do have them but they’re not commonplace and only found in American candy sections of a small number of stores. They most certainly didn’t have them when I was growing up. Believe it or not I didn’t even like peanut butter as a kid…oh how times have changed!
Like most things these days if you really wanted to buy them you could pick up a big box on Amazon. I personally would rather recreate something at home…now I think I’ve only ever had the real deal once, while actually on a random trip to Germany of all places, but I think this homemade take is pretty darn epic.
They’re also super easy to make. To be fair, I say that about most things, but I promise these really are easy to make and require minimal ingredients!
Flax adds a little hit of fibre and helps keep the chewy peanut butter crunchy cereal filling together. It also just makes these a more rounded snack; heck I don’t need any excuse, they’re just indulgent and delicious.
I actually created this recipe for Linwoods so it will also be featured over on their site along with a whole host of other delicious recipes and inspiration to help you get more from your bag of flax, chia or one of the mighty array of combinations they have on offer!
Chewy Peanut Butter-Finger Bars
Print RecipeIngredients
- 100g flaked cereal
- 100g honey
- 30g coconut oil melted
- 2 tbsp Linwoods Milled Flaxseed
- 240g smooth almond butter*
- 40g coconut sugar
- Pinch of salt
- 150g dark chocolate roughly chopped
- ½ tbsp coconut oil
Instructions
Line a loaf tin with baking paper.
Add flaked cereal to a large bowl.
Mix together honey through to salt in a bowl or jug.
Pour over the cereal and mix well to fully combine.
Press mixture into prepared tin and place into the freezer for at least one hour.
Remove and slice into 7 - 8 bars. Place the bars onto a baking paper lined tray and put back into the freezer while you melt the chocolate.
Melt chocolate and coconut oil together in a microwave safe large jug or bowl.
One at a time dunk and fully coat the bars in the melted chocolate. Lift up with a spoon, transfer over to a fork and shake off excess chocolate carefully before placing back onto the baking paper lined tray. Place into the fridge for the chocolate to set.
Store in the fridge for up to two weeks.
Notes
*Use almond butter if you prefer or sunflower seed butter for a nut free option.
