If you love the classic Reese’s ghosts, you will love these healthier copycat Reese’s Butterfinger Ghosts. They make are the easiest, cutest healthier halloween treat! A crunchy peanut butter filling is covered in chocolate and made in the most adorable ghost molds!
When it comes to Halloween candy, Reese’s and Butterfingers are always staples. It’s kind of hard to choose a favorite, so today were combining two classics into one delicious treat! (Also because I couldn’t decide whether these were more of a Reese’s vibe or a butterfinger vibe LOL).
These chocolate ghosts could not be easier to make! They come together in under 15 minutes (just have to have some patience while they set!). They are vegan, gluten-free, and refined sugar-free, but are SUPER decadent, crunchy, and have so much texture! I make these for almost every holiday, in different fun and festive molds – I hope you absolutely love them!
Why you’ll love this recipe
- Made with just 5 ingredients.
- Butterfingers are made in one bowl.
- They can be made vegan, gluten free, dairy free, and refined sugar free.
- Comes together in under 20 minutes.
- Tastes like the classic butterfinger, even kids will love!
- They are no bake!
Reese’s Butterfinger ghosts recipe video
Are reese’s butterfinger ghosts healthy?
Butterfinger Reese’s ghosts are made with just four wholesome ingredients! When it comes to making a healthier dessert, I strongly believe the quality of ingredients is what is most important! Let’s take a peak at the ingredients in classic candy bars, compared to my wholesome version:
Butterfingers: Sugar, Corn Syrup, Ground Roasted Peanuts, Partially Hydrogenated Palm Kernel Oil, Cocoa, Molasses, Confectioner’s Corn Flakes, Skim Milk, Whey, Salt, Monoglycerides, Soy Lecithin, Cornstarch, Artificial Flavors, Yellow 5, Tbhq and Citric Acid (Added to Preserve Freshness), Red 40.
Reese’s: Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Milk Fat, Lactose, Lecithin (Soy), PGPR), Peanuts, Sugar, Dextrose, Salt, TBHQ & Citric Acid (to Maintain Freshness
Dani’s Reese’s butterfingers: Organic natural peanut butter, chocolate chips, maple syrup, corn flakes cereal (JUST corn flakes), vanilla, se salt
I am all about balance, but I love a sweet treat often, and ingredients like corn syrup, artificial dyes, and preservatives aren’t things I love putting in my body often. The recipe i’m sharing today is SO simple, just as satisfying and sweet, and soooo yummy!
how to make reese’s butterfinger ghosts
Ingredients
- Peanut butter: I like to use organic peanut butter that is simply made of peanuts and sea salt. Some peanut butters can contain hydrogenated oils and added sugar. If you are nut-free, use sunflower seed butter! Almond butter or cashew butter are also amazing!
- Chocolate: I love using Hu Kitchen as their chocolate is made with high quality ingredients and contain no refined sugars. They make both grass-fed milk chocolate and dairy-free dark chocolate! (You can use my code “danishealthyeats” to save on any order!)
- Maple syrup or honey: These are lightly sweetened with either maple syrup or honey, both of which contain antioxidant properties and make a great option compared to refined sugar.
- Corn flake cereal: This is the tough one – it’s hard to find an organic corn flake cereal that isn’t loaded with sugar. I like two brands – Real Cereal is made with just organic corn grits & sea salt. The brand Nature’s Path Organic corn flakes is made with organic corn and sweetened with pear juice!
- Pantry staples: vanilla extract, sea salt
How to make reese’s butterfinger chocolate ghosts
Equipment
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Ghost Mold: I bought my mold a few years ago but this one is so cute!
Steps to make reeses butterfinger ghosts
- First, start by melting the chocolate. Then add a small amount of chocolate to the bottom of your mold, making sure to spread it out so it covers the bottom completely and pull it up the sides of each crevice a bit. Pop in the freezer for a few minutes to allow it to harden.
- Next, make the filling. In a bowl, combine all of the filling ingredients, stirring in the cereal last. Next, add some of the filling to each one.
- Add the remaining chocolate on top of each one, spreading it out to cover the fillings. Finally, place the mold back in the freezer for an hour or so before removing them from the molds and placing in an air-tight container.
Can you make these without a ghost mold?
Yes! You can make these in a muffin tin and they will come out in the shape of a Reese’s! I recommend using cupcake liners if you don’t own a silicone muffin tin!
FAQ’s, tips, & tricks
- How to store Reese’s Butterfinger ghosts: These are made to be stored in the freezer! Feel free to let them sit out 5 mins before eating if you want them a little softer!
- How long do they last? Butterfinger bites will last up to 2 months in the freezer!
More healthy no bake recipes to try
- Healthy Snickers Bites
- 2 ingredient copycat Rolo’s
- No bake samoa cookies
- Carrot cake bites/truffles
- Homemade Dilly Bar Ice Creams
- 2 ingredient orange sorbet
- Gluten free banana pudding
If you try these, it’d mean the world to me if you left me a review below and tagged me in your creations @danishealthyeats on instagram!
Healthier Reese’s Butterfinger Ghosts
Ingredients
Butterfinger filling
- 1/2 cup Natural peanut butter
- 3-4 tbsp maple syrup
- 1 tbsp melted coconut oil or avocado oil
- 1 tsp vanilla extract & good pinch of sea salt
- 3/4 cup lightly crushed corn flake cereal *Linked my favorites in the notes!
Chocolate coating
- 1 1/3 cups chocolate chips
- 2 tsp coconut oil *if needed to thin the chocolate out!
Instructions
- Using the double boiler method to melt the chocolate OR use a microwave by adding your chocolate to a heat-proof bowl Heat in 20 second increments, stirring well between each, until completely smooth.
- Add a small amount of chocolate to the bottom of your molds, making sure to spread it out so it covers the bottom completely and pull it up the sides of each crevice a bit. Pop in the freezer for a few minutes to allow it to harden.
- While the mold is in the freezer, make the filling. In a bowl, combine all of the ingredients besides the cereal, until smooth. Then fold in the cereal. Taste the mixture. If you want it a little sweeter, you can add an extra tablespoon of sweetener.
- Once the chocolate layer has hardened in the molds, remove it from the freezer. Add some of the filling to each one, gently pressing it down into the bottom.
- Use the remaining chocolate to pour over top of each ghost, spreading it out to cover the filling. Place the mold back in the freezer for an hour or so until completely firm (You want to give it time so the filling firms up as well).
- Then remove the eggs from the mold and place them in an air-tight container. Store in the freezer!
La recette était parfaite et excellente!
Thank you so much Caroline!
This was amazing!! I love all of her recipes. I can’t wait to make more things 💕
Hi Alexandra! Making my day! Thank you so much for trying them – appreciate you!