free invisible hit counter

Keto Butterfinger Candy Bars

by

Prep Time: 20 minutes
Cook Time: 10 minutes
Setting/Chill Time: 1 hour 30 minutes
Total Time: 2 hours
Difficulty: Intermediate
Intensity: Medium (requires careful attention to temperatures)

Ingredients

For the “Crispy Peanut Butter Flake” Center:

  • 1 cup natural, no-sugar-added creamy peanut butter (well-stirred)

  • ⅓ cup powdered erythritol (or monk fruit blend)

  • 1 tsp pure vanilla extract

  • ¼ tsp salt

  • 1 ½ cups unsweetened crispy rice cereal (made from coconut or hemp; see note)

  • 2 tbsp salted butter

For the Chocolate Coating:

  • 1 ½ cups sugar-free dark chocolate chips (ensure they are keto-friendly, sweetened with stevia or monk fruit)

  • 2 tbsp coconut oil (refined for no coconut taste)

Equipment

  • 8×8 inch baking pan

  • Parchment paper

  • Medium saucepan

  • Mixing bowls

  • Spatula

  • Double boiler or microwave-safe bowl

  • Sharp knife

Instructions

Step 1: Prepare the Pan

Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper. This is your mold for the candy bar slab.

Step 2: Create the Candy Base

  1. In a medium saucepan over low heat, combine the peanut butter, powdered sweetener, vanilla extract, salt, and butter. Heat gently, stirring constantly, until the mixture is completely smooth, liquid, and well combined—about 3-5 minutes. Do not let it boil.

  2. Critical Step: Remove the saucepan from the heat immediately. Stir in the unsweetened crispy rice cereal until every piece is thoroughly and evenly coated with the peanut butter mixture.

Step 3: Form the Slab

  1. Quickly transfer the warm mixture into your prepared parchment-lined pan.

  2. Using a spatula or your hands (lightly greased with butter or oil), press the mixture down firmly and evenly into a compact, uniform layer. Apply strong pressure—this ensures the bars hold together and creates that classic dense, flaky texture.

  3. Place the pan in the freezer for 30 minutes to set and firm up completely.

Step 4: Cut into Bars

  1. Once the slab is rock-solid, use the parchment paper to lift the entire block out of the pan onto a cutting board.

  2. Using a sharp knife, slice the block in half. Then cut each half into 6 even rectangles, for a total of 12 classic candy bar shapes.

  3. Place the cut bars on a parchment-lined tray and return to the freezer while you prepare the chocolate. They must be very cold for coating.

Step 5: Temper the Chocolate Coating

  1. Create a double boiler by placing a heatproof bowl over a small pot of simmering water (ensure the bowl does not touch the water). Add the sugar-free chocolate chips and coconut oil.

  2. Melt gently, stirring frequently, until completely smooth. Remove from heat. Alternatively, melt in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.

  3. Let the chocolate cool for 5 minutes. It should be fluid but not hot.

Step 6: Coat the Bars

  1. Remove the cold bars from the freezer. Using a fork or dipping tools, submerge one bar at a time into the melted chocolate, tapping the fork on the edge of the bowl to allow excess chocolate to drip off.

  2. Place the coated bar back onto the parchment-lined tray. Repeat with all bars.

  3. For a professional finish, you can use a second fork to drizzle a little extra chocolate in lines across the top.

  4. Immediately place the tray back into the freezer for 1 hour, or until the chocolate shell is completely hard and set.

Step 7: Final Set & Serve

Once fully set, transfer the bars to an airtight container. For best texture and to prevent melting, store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let sit at room temperature for 2-3 minutes before eating for the perfect snap.

Chef’s Notes & Tips

  • Cereal Note: The key to the authentic texture is finding a truly crispy, unsweetened cereal. Look for brands made from coconut, hemp, or even “keto crisp” cereal. Pork rind puffs can be crushed and toasted as a savory alternative for a truly zero-carb option.

  • Sweetener: Powdered sweetener is non-negotiable for a smooth texture. Granular will not dissolve properly. If you only have granulated, pulse it in a clean coffee grinder until powdery.

  • Peanut Butter: Use a drippy, natural peanut butter with oil separation. Avoid stiff, commercial peanut butters with added sugars or hydrogenated oils.

  • Success Secret: The “cooking” of the peanut butter mixture is minimal. You are just warming it to combine. Overheating will cause the oils to separate and create a greasy bar. Low and slow is the mantra.

Nutritional Information (Per Bar)

  • Calories: 215

  • Total Fat: 18g

  • Saturated Fat: 7g

  • Total Carbohydrates: 12g

  • Dietary Fiber: 8g

  • Sugars: <1g

  • Sugar Alcohols (Erythritol): 8g

  • Net Carbs: 4g

  • Protein: 6g

Leave a Comment