Homemade Butterfingers (No More Store-Bought!) 🍫

Step 1: Prepare the Peanut Butter Crunch
1️⃣ In a large mixing bowl, combine the powdered sugar and peanut butter. Stir until smooth and creamy.
2️⃣ Gradually add in the crushed corn flakes, mixing gently until the flakes are well-coated and the mixture becomes thick and sticky.
3️⃣ Line a baking pan (an 8×8-inch or similar-sized pan works well) with parchment paper. Transfer the peanut butter and cornflake mixture into the pan, pressing it down firmly into an even layer.
4️⃣ Let the mixture cool and set for about 30 minutes in the fridge.

Step 2: Coat with Chocolate
1️⃣ In a microwave-safe bowl, melt the milk chocolate chips and coconut oil together. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
2️⃣ Pour the melted chocolate over the peanut butter crunch layer, spreading it evenly across the top.
3️⃣ Place the pan back in the fridge to allow the chocolate to set, about 30-45 minutes.

Step 3: Slice and Enjoy!
1️⃣ Once the chocolate has hardened, remove the pan from the fridge. Cut the mixture into small, bar-sized pieces (about 12-16 bars).
2️⃣ Serve immediately, or store in an airtight container in the fridge for up to 1 week.

Serving and Storage Tips 🍽️

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