Homemade Butterfingers

Directions

1. 1

   Mix together peanut butter, agave, vanilla, sugar, and salt.

2. 2

   Add crushed cornflakes to the peanut butter mixture and stir well.

3. 3

   Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight).

4. 4

   Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately.

5. 5

   Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.

6. 6

   Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.

7. 7

   Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up.

8. 8

   Remove from freezer and enjoy!