Homemade Chocolate Peanut Butter Candy Bars

I love a good bake sale, don’t you?  I almost always make cupcakes.  They are easy for me to throw together and they turn out beautiful. I decided to change things up a bit and create an allergy friendly candy bar.  These homemade chocolate peanut butter candy bars are super delicious and easy to make that you will have to keep yourself from eating the whole pan.  {Don’t ask me how I know!}

homemade chocolate peanut butter candy bars (gluten free, dairy free, vegan)


Peanut Buttery!


Seriously….is there anything better in this world?  It’s the perfect balance of all things good!

I’m working on a series of projects with Fleischmann’s Yeast and Karo Syrup, so I’m so excited to share this second recipe with y’all. (Make sure you check out the first recipe….Gluten Free Bacon Herb Foccacia Bread.)  I think you will totally love it.  I had no idea that Fleischmann’s Yeast has been around for over 140 years!  Yep, they have been giving home bakers confidence in their scratch recipes since 1868.  I know my mom used it when I was growing up, so it’s a product that I have been using since I moved out on my own….along with Karo Corn Syrup.  My mom always used it to make pecan pie at the holidays and so it’s really the only brand I buy.  Luckily, it’s the only leading national brand of corn syrup that contains 0 grams of high fructose corn syrup.

So, what do you think?  Do you see these homemade chocolate peanut butter candy bars at your next bake sale?  Trust me….everyone will think you are the best for bringing these.  {Promise}


Homemade Candy Bars
  • 6 cups gluten free cornflakes cereal
  • 1 cup sugar
  • 1 cup Karo® Light Corn Syrup
  • 2 cups creamy peanut butter
  • ½ cup (dairy free) white chocolate chips
  • 1 (12 oz) package semi-sweet chocolate chips (most are dairy free, just double check)
  1. Place cornflakes in a ziptop bag and crush with rolling pin or hands until fine; set aside. Line 13 x 9-inch pan with foil; spray with non-stick cooking spray.
  2. Combine sugar, corn syrup, and peanut butter in a large saucepan over medium heat. Heat mixture, stirring constantly, just until bubbles form around edges. Remove from heat and stir in white chocolate chips until melted. Add crushed cornflakes and mix well.
  3. Spread into prepared pan, pressing into corners. Immediately sprinkle chocolate chips evenly over the top. Set aside for 5 to 10 minutes until chips have melted (or place under hot broiler for 60 seconds). Evenly spread chocolate over the peanut butter layer.
  4. Refrigerate 30 to 60 minutes to set the chocolate. Lift foil out of pan and cut into bars.


Adapted from Believe It or Not Candy Bars on the Karo Syrup site!  And check out the Fleischmann’s Yeast virtual bake sale on their Facebook page (make sure to create your own virtual bake sale while you are there).

Disclaimer: I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.

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