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Copycat Butterfinger Pumpkins

These Butterfinger Pumpkins are the perfect treat for Halloween parties or fall festivities—crunchy, sweet, and deliciously spooky!
Prep Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Keyword: gluten-free, grain-free, halloween, no artificial dyes, no bake, refined sugar free
Servings: 6 large candy bars

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

These are best stored in the refrigerator.Â