Nut-Free Granola Butterfingers

Granola Butter Butterfingers

When I was a kid, some of my favorite treats were peanut butter cups, chocolate peanut butter fudge, and peanut butter brownies… are we sensing a theme here? At 7 years old, the end-all of chocolate and peanut butter goodness was always Butterfingers. I could never get enough of those flakey, crunchy, nutty layers all encased in a rich, chocolate shell. That is, until I got to college and was suddenly began dealing with the worst digestive issues that I had ever had.  

After trying multiple supplements, doctor’s visits, and even chewing on raw mint leaves, I finally took a food sensitivity test. Guess what I was most highly reactive to: Peanuts.  

I was shocked. I had been double-crossed. My all time favorite food had betrayed me. On top of that, I had to come to the unfortunate realization that my steady diet of peanut butter filled Butterfingers was not going to cut it anymore. 

Here’s where my savior, Granola Butter, stepped in. After finding the allergen-friendly alternative at a store, it inspired me to create my own Butterfingers recipe that is completely peanut free! Not only that, but it’s also free from refined-sugar and can easily be modified to be vegan.   

I’m lucky that I only have a sensitivity to peanuts. For those who have a serious allergy, these bars can be a great allergen-friendly option to make with kids, bring to a potluck, or sell at a nut-free bake sale.  

This recipe makes about 10-12 bars, but they are so good you’ll probably want to make a double batch.

GB Butterfingers

Ingredients (makes 10-12 bars):


6 tbsp (120 g) - Granola Butter

1 tbsp (14 g) - Coconut oil 

¼ cup (60 ml) - Maple Syrup 

1 tbsp + 1 tsp (16 g) - Coconut Sugar 

1 scoop (10 g) - Collagen Gelatin (Sub: ground chia seeds) 

2 cups (60g) - Cornflakes 

½ tsp - Salt 

½ tsp - Turmeric (Optional, for color)

Chocolate Coating:

6 tbsp (90 g) - Dark Chocolate Chips 

½ tbsp (7 g) - Coconut Oil 


Add Cornflakes to a bowl and set aside.  

To a saucepan over medium-low heat, add Granola Butter, Coconut Oil, Maple Syrup, and Coconut Sugar.  Stir consistently to avoid burning.  

When mixture is well combined and bubbling, stir in Collagen Gelatin. 

Remove from heat and pour mixture over cornflakes. Using a spatula, mix until the Cornflakes are evenly coated.  Crush the cornflakes as you mix.  

Pour mixture into a parchment lined baking dish and press into an even layer.  Place baking dish in the freezer for 10 minutes.  

While the filling is cooling, create a double boiler by placing a glass or stainless steel bowl over a pot of boiling water.  Add in Chocolate Chips and Coconut Oil. Stir until melted.

Remove filling from the freezer and pour chocolate over to create an even layer.  Place in the freezer again for another 10 minutes. 

Cut the candy into bars and enjoy!

Alternatively, you can cut the bars beforehand and dip them into the chocolate so they are fully coated. 

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