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Butterfinger Bars

By July 16, 2015February 18th, 2023Desserts, Uncategorized

Butterfinger Bars 


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butterfinger bars


If I owned a large corporation I would have my employees play outside during the day. I always have the best ideas when I am ‘meditating’ in nature! As I was kayaking the other day I was thinking of what other recipes I could do with the ever popular Crispy Fat Bombs I have been making and I BAM! It came to me! BUTTERFINGER BARS!

Yep, they really are as good as they sound!

I thought about making them really cute candy bar shaped, but doing it this way made them super easy! All you have to do is dump the filling into a container and spread the chocolate over the top!

butterfinger bars

Next on the list… BUTTERFINGER BLIZZARD and I am baking a BUTTERFINGER CHEESECAKE as I write!

Here to good eating!

Butterfinger Bars

Maria Emmerich
Servings 8


  • 1 cup Natural Sweetener
  • 2 teaspoonsbutterscotch extract
  • 3 tablespoons coconut oil
  • 1/4 cup butter or coconut oil
  • 1/4 cup Natural Sweetener or erythritol
  • 1 tsp stevia glycerite optional
  • 1/4 cup cream cheese
  • 1/4 cup natural peanut butter
  • 1 tsp vanilla
  • 6 TBS butter or coconut oil
  • 4 TBS unsweetened cocoa powder
  • 4 TBS Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Redmond Real salt


  • CRUNCHY INSIDE: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • Combine the natural sweetener, extracts and coconut oil with a fork until small crumbs form.
  • Place on the baking sheet and spread into a thin sheet. Bake for 12 to 15 minutes. Remove from the oven and allow to cool completely.
  • The candy hardens as it cools. Once cool, crush into tiny bits.
  • NOUGAT: Meanwhile make the nougat. In a heat safe medium bowl place 1/4 cup of butter, 1/4 cup sweetener and stevia if using, cream cheese, 1/4 cup natural peanut butter, 1 tsp vanilla and heat until soft and stir able (I heated in microwave for 1 minute). Stir until well combined.
  • Add the nugget to the tiny bits of crispy fat bomb. Stir well. Pour into a 4 x 4 inch glass Tupperware container lined with Parchment paper. Smooth over the top. Place in fridge to set.
  • CHOCOLATE COATING: Make the chocolate coating by melting coconut oil over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.
  • Once the nugget is cool spread the chocolate over the top. Place back in fridge to set. Cut into bars and enjoy!


Traditional Butterfinger = 275 calories, 11g fat, 3.2g protein, 44g carbs
“Healthified” Butterfinger = 254 calories, 26.4g fat, 3.7g protein, 3.2g carbs
(91% fat, 5% protein, 4% carbs)

butterfinger bars

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Lucia says:

    MMMmmmmmm… Butterfinger!

  • Jason says:

    Maria, these look incredible. I am going to try to make these this weekend. Thanks for being so innovative. Blessings from Dr. Jones.

  • Mariam says:

    Yes, these do sound delicious. I, too, have been thinking about all the different flavorings I have and how different ones could be made into yummy fat bombs! You should have a fat bomb idea contest to see what your readers can come up with! So many flavors, so little time….

    I do notice that the crispy chocolate fat bombs are a little more dense (not as oily externally). Is there anything that could be added to the non-chocolate variety that would thicken them up a little (keep more of the oil inside- I think the cocoa powder does this for the chocolate)? Now I’ve only made each version once, so it’s always possible I made a mistake on the butterscotch version.

    Thanks again for all you do!

    • Maria Emmerich says:

      That is correct. I just let them fully cool so the oil becomes solid. Not sure what would hold them together like the chocolate one. Let me know if you think of something. 😉

  • Sarah C says:

    quick question: the recipe above says “1 SERVING of the Crispy Butterscotch Fat Bomb” is needed – is that correct, or should it be 1 FULL RECIPE of the Crispy Butterscotch Fat Bomb to make the Butterfingers?

  • Barb says:

    All I can say is, “You are wonderful Maria!”

  • Tina says:

    I want to make these today but before I start, the butterscotch flavored bombs are made with CONFECTIONERS sweetener, not GRANULATED like the chocolate flavored ones, correct? The chocolate ones came out perfect using the granulated sweetener so I just wanted to make sure 🙂 I’m so excited about these! The chocolate ones are HEAVEN and I thank you so much for them 🙂

  • MJ says:

    A couple of questions. Are directions #1 & 2 simply the recipe for the butterscotch fat bomb? Also, do you mean ‘nougat’? I’m not sure what a ‘nugget’ is.

  • Denise says:

    Time to order butterscotch extract!

  • oneida says:

    What size pan please? Can’t wait to try it. Just got my butterscotch flavoring yesterday.

  • Susan says:

    Any ideas on how these could be made if not using the swerve or erythritol? My digestive tract can only tolerate stevia as a sweetener. I assume I would need to use something else to fill in if these ingredients were left out, if even possible. Thanks.

  • Mary says:

    So bummed I don’t tolerate Swerve and have not found a suitable keto acceptable substitute for these kinds of recipes. I’m also sensitive to erythritol in large doses. Lo Han powder seems to have too many carbs for ketogenic. Do you think Lakanto would work Maria? I looked at your list of sweeteners on your store and that was the only other one that looked acceptable for keto.

  • Amanda says:

    Are you against peanut butter if you are trying to lose on keto? I think I remember you saying that. I have not had peanut butter since trying to lose a little bit.

  • Carol Green says:

    For the fat bombs will butter work in place of cherry coconut oil? I know most times they are interchangeable but wanted to be sure. We have coconut allergies in our house…not me thank goodness, but my DH does.

  • Jana says:

    Hi Maria, for the crunchy inside can you sub the coconut oil with butter?

  • Nancy says:

    These look amazing! The recipe calls for a rimmed baking sheet. What size would that be? I’m trying to get a picture of what a serving would be. Thanks.

    • Maria Emmerich says:

      I used a standard sized one. It didn’t fill it, just cut into rectangles and used that way. 🙂

  • kerilarned says:

    These are to die for!! I just made a batch 2 days ago and they are gone….I am making a double batch now to hopefully last longer than the 2 days.

  • Dee says:

    These look amazing! I have everything except the butterscotch extract. Is there anything I can substitute it with?

  • I LOVE that you have a keto o meter for this recipe!

  • Hélène says:

    Why is there two different salts listed in the chocolate coating part? Is it one or the other? Or a typo?

    • Maria Emmerich says:

      Oops, that was a typo. I fixed it above. Thanks!

      • Hélène says:

        i split the diff n made it with 1/4tsp. n sprinkled coconut n sliced almonds on it after we spread it in a pan. then we let it chill n ate it lol. well sum of it. quite good. im going to make fat bombs out of a triple batch.

  • Amy says:

    These look delicious! What could I use in place of the cream cheese?

  • Amy says:

    Thank you! Can I leave out the nutritional yeast? I’m sensitive to it

  • Kristen says:

    First of all, thank you for everything you do!!
    Do you have any recommendations for vertigo? I just recently started keto (again) hoping to find some relief and will do just about anything to rid myself of the violent attacks I’ve been experiencing for about a year now.

    • Maria Emmerich says:

      Yes, I have helped several clients with vertigo. Could be gluten (have to cut 100%). Or a couple other things can contribute.

    • Elizabeth Hedegaard says:

      I too have issues with vertigo. Have been diagnosed with migraine associated vertigo and put on carbamazepine and venflaxamine. Have issues with sound and light as well, both making brain fog and lightheadedness worse. Was tested for gluten intolerance when having digestive issues and test was negative. Would ketogenic diet help me? I would love to get relief from this, I retired early at a big loss of pay due to this issue. Thank you

  • Kay says:

    These looked amazing, and I wanted to make this for the past month. Unfortunately, they look better than they taste. 🙁

  • Jane says:

    Hi Maria, you solved my butterfinger craving! I made them tonight. Are we completing the contruction in the 4×4 pyrex? I used an 8×6 and they came out pretty thick and not quite as firm….should I have used a larger pyrex and spread it out more? Not sure I love the sweetner taste, but it hit the spot. Also, If i use less sweetner, will it still set up?

    • Maria Emmerich says:

      This is a bit sweeter because you need the sweetener to crystallize to give the crunchiness. 🙂

  • Kelly says:

    Hi Craig and Maria,

    I’m wondering if I’m doing something incorrect when calculating the nutritional information for the Butterfinger bars. We love them and have been making them for a couple weeks as our go to snack.
    Having problems staying in ketosis then decided to do a macro check on the ingredients and I’m coming up with almost 49 carbs per serving because of the Swerve (with 5 grams of carbs per teaspoon).

  • Les says:

    These are very tasty! My husband and I finished them in 2 days. Next time I make them I’ll use a larger glass container. They came out really tall in the 4X4 glass dish. I will probably skip the sweetener in the nugget because they came out a bit too sweet for me. Thanks for the recipe!

  • Kim says:

    I’m making the Butterfinger cheesecake. Just finished this step. I have a question. Do these bars ever actually last long enough to be put on the actual finished product? I’ve been keto for 16 months. I’ve been at goal for 8 months. It’s probably best that I just found this recipe. Afraid if I’d found it sooner, it would have taken me longer to get to goal, because they’re that amazing! Thank you!

  • monika says:

    What does the keto gauge thing stand for? L M H? Low, medium, high? Low/medium/high keto?
    As in, if it’s H – it’s very high fat and if it’s L – it’s lower high fat?

  • Samantha says:

    I think I did something wrong. 🙁 I tried these tonight and could only break the candy into large chunks. I’m still trying it but don’t think I’ll be able to cut the bars. How do you crush yours?

  • Angela says:

    I’ve been meaning to ask about the chocolate for awhile. I can’t remember the other recipe I tried, but it did the same thing as this one — It separates! I have everything in the fridge right now to set up and the oil (I used butter instead of coconut oil) seems to be floating on the top as it cools. It’s also VERY dark. In your pics, the chocolate almost has a milk chocolate look to it.
    I’m just wondering if you use a hand mixer to finish it off, or whip it some other way that might help it out? I just stirred on the stove till the butter melted and called it good. Each individual ingredient tastes amazing, so I can’t wait to try these, but I like them to LOOK pretty too! 😉

  • Bev says:

    These look fantastic and I really want to try them out, but why the mystery on the baking sheet dimensions? If you google for a “standard rimmed baking sheet” it shows those large cookie-sheets. A full sized rimmed baking sheet is 16 x 22 inches. Some of the comments show people are using 4 x 4, or 8 x 6 glass baking dishes, each with mentions of the bars being too thick. Any chance we could clear up this mystery and you could just tell us what the dimensions of your baking sheet are? It would help so much! 🙂

  • Wendy says:

    Can I use Sukrin Gold instead of Swerve Confectioners? Also, does the sweetener need to be finely milled for the crunchy layer to get crispy? I only have Sukrin products.

  • Evangeline Brodoway says:

    What is a serving size for the nutritional info? 1/8 of the recipe? 100 g? Thanks

  • Jami says:

    The Butterscotch extract is unavailable. Do you have an alternate brand you recommend?

  • Caitlin says:

    I just tried to make this and my crunchy bits turned into liquid in the oven!! Any ideas why? Any saving this? I hate to waste a whole cup of swerve, it’s quite expensive in the stores around me.

  • Candace says:

    I used swerve and when I add up the carbs they are astronomical, what am I not doing correctly? The peanut butter alone has 12 carbs, the unsweetened coaco powder has 12, the cream cheese has 4 and the swerve confectioners was around 80?!? (5 grams per teaspoon) these taste wonderful but I’d love to get them to the carb count reported. Thanks !

    • Maria Emmerich says:

      The carbs in swerve (and all erythritol based sweeteners) don’t count as they are not digestible (and thus have 0 calories). So I don’t include the carbs in my totals.

  • Toni says:

    What is stevia glycerite and can I substitute something for it? I have all the ingredients except that. Thanks

  • Alicia says:

    Sadly I’ve discovered I can’t handle swerve or erythritol in general. It gives me such bad stomach aches! Stevia doesn’t sit well with me either, not sure why….so I’ve had to turn to Xylitol. My question is, what are the downsides of using it on a regular basis? I know it has more carbs then the other sweeteners but idk what else to use :/ if anyone has some thoughts or info for me I would greatly appreciate it!

  • Marjorie says:

    This looks so delicious, Maria…I used to love butterfingers candy bars, and my mouth is watering! Thank you for creating so many wonderful recipes!
    I’ve just stopped eating peanut butter because it recently started causing migraines (never was one of my migraine triggers until now). Would organic sunflower butter (just sunflower seeds & salt) be an acceptable substitute, or does it contain too much PUFA?

  • Monica says:

    Sub for cream cheese please? 🙂

  • LuAnne says:

    Hi! I’m making these now and noticed that stevia glycerite is listed in the ‘nugget’ ingredients but not in the directions. Should it be used? Since I’m in the middle of making them, I guess I’ll flip a coin but it’d be nice to know foe the future. Thanks!

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