Craving a classic Halloween candy without the refined sugars and artificial ingredients? These Butterfinger Pumpkins are made with just four simple ingredients: organic corn flakes, natural peanut butter, maple syrup, and dark chocolate. They’re perfect for a spooky celebration and much healthier than store-bought options!
Copycat Butterfinger Pumpkins Ingredients & Accessories
Peanut Butter: Offers protein and healthy fats. I recommend a natural peanut butter at room temperature so it’s nice and runny.
Maple Syrup: A natural sweetener, full of antioxidants and minerals.
Organic Corn Flakes: Adds the classic crunch to these candy bars, while being a whole-grain option.
Dark Chocolate: I make these pumpkins with dark chocolate because it has a lower sugar content, but feel free to use whatever chocolate you prefer! .
Coconut oil: Depending on the chocolate you use, you may want to thin it out. I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor.
Pumpkin Silicone Mold: I use this mold that I purchased from Amazon.
Tips
Use silicone molds for easy removal.
Use runny peanut butter: This makes mixing easier and ensures the cereal is well-coated.
Remove the pumpkins when they’re completely frozen. I find it helpful to stretch the mold to help release the pumpkins and then gently push out the stem first.
Let the pumpkins soften at room temperature before serving for the best texture.
FAQs
Can I use a different nut butter? Absolutely! Almond or cashew butter work well.
How should I store them? Keep them in the refrigerator for up to a week.
How long do these Butterfinger Pumpkins last?
Store them in the fridge for up to 2 weeks or freeze for longer storage.
Are these vegan?
Yes, if you use vegan dark chocolate and ensure the corn flakes are free from animal products.
Other Fall/Halloween Recipes To Make:
These Butterfinger Pumpkins are perfect for a festive, protein-rich Halloween snack! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Copycat Butterfinger Pumpkins
Ingredients
- 2 cups organic corn flakes
- 2/3 cup natural peanut butter at room temp so it's runny
- 5 tbsp maple syrup
- 1 cup dark chocolate melted
- 1 tsp coconut oil (optional: to thin out the chocolate)
Instructions
- Melt 1 cup of dark chocolate and coat the bottom and sides of your silicone pumpkin mold. Freeze to set.Gently stretch the mold to release the Butterfinger pumpkins. If too frozen, let them sit for 15 minutes before enjoying.
- Combine peanut butter and maple syrup in a bowl. Stir in corn flakes until well coated.
- Add about 2 tablespoons of the filling into each mold and press down to flatten.
- Pour the remaining melted chocolate over the cereal mixture, spreading it to cover completely. Freeze until solid.
Notes
