Butterfinger Bites

Makes about 16 bites

1. First step is to create the butterfinger bites so they can set in the fridge. In a small sauce pan, heat peanut butter, coconut sugar, and maple syrup on medium low heat. Stir with a rubber spatula consistently for 6-8 minutes until the sugar dissolves and the mixture becomes thick and caramel like.
2. Once your mixture is thick and glossy, remove from heat. Smash corn flakes into batter using a fork or a wooden spoon until fully mixed. Let cool for 5 minutes.
3. Line a 9×9 baking pan with parchment paper, pour, and press the butterfinger batter until flattened evenly across. You can use a mason jar to help press the batter down until it’s one big block in the 9×9 pan. Cover and refrigerate for 30/40 minutes.
4. On the last 10 minutes of the butterfingers setting in the fridge, create the chocolate drizzle. In a separate or clean sauce pan, heat semi-sweet chips, coconut sugar, and coconut oil on medium low heat. Stir with a rubber spatula consistently for 3-5 minutes until chocolate mixture is melted and fluid.
5. By now, the bites should be set and the chocolate is ready. Pull the butterfingers out of the 9×9 pan and cut three slices on each side for 16 even bites.
6. Slowly drizzle chocolate over bites any way you desire. Drizzle. Dunk half. Dunk whole. Layer over the top. It’s your candy bars, have fun with it.
7. Once butterfinger bites are covered in chocolate, chill in the fridge for 5 minutes for the chocolate to harden. Enjoy!