With a touch of health.
Ingredients:
- 4 cups (112 g) cornflakes cereal
- 1 cup (263 g) chunky peanut butter
- ½ cup pure maple syrup
- 1 ¼ tsp salt
- 1 bag chocolate chips
Directions:
- Line a baking sheet with parchment paper.
- Crush cornflakes: either in a food processor until fine crumbs form or place cornflakes in a plastic freezer bag & crush into crumbs (w/ heavy pan, rolling pin).
- In a large bowl, mix together cornflake crumbs, peanut butter, maple syrup, & salt until evenly combined.
- Melt chocolate in a separate bowl in the microwave for 1 minute increments until melted.
- Take scoops of cornflake mixture & mold into desired shapes/sizes. Then, dip in melted chocolate & place on parchment-lined baking sheet. Repeat with the remaining cornflake mixture, freeze the butterfingers until firm (about 30 mins), then enjoy!!
(My sister found that the dipping part is easier if you freeze the butterfingers in their shapes for 30 mins before dipping them in chocolate) ☺
Nutrition Resources:
Hu QP, Xu JG. Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. J Agric Food Chem. 2011 Mar 9;59(5):2026-33. doi: 10.1021/jf104149q. Epub 2011 Feb 7. PMID: 21299221.
Katzman EW, Nielsen SJ. The Association between Peanut and Peanut Butter Consumption and Cognitive Function among Community-Dwelling Older Adults. J Prev Alzheimers Dis. 2021;8(4):436-441. doi: 10.14283/jpad.2021.32. PMID: 34585217.
Kerimi A, Williamson G. The cardiovascular benefits of dark chocolate. Vascul Pharmacol. 2015 Aug;71:11-5. doi: 10.1016/j.vph.2015.05.011. Epub 2015 May 27. PMID: 26026398.