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Homemade Butterfinger Bars
Crispity, crunchity, and irresistible, these homemade butterfinger bars are a wholesome take on the beloved candy bar. With a few simple swaps, the classic candy has been paleofied with crunchy almond butter, coconut sugar, and canned pumpkin. With no refined sugar or preservatives, these simple sweets are ones you'll be happy to serve up to your family all the time.
Prep Time: 00:00
Cook Time: 00:00
2/3 cup coconut sugar
1/3 cup crunchy, unsalted almond butter
2 tablespoons grassfed butter, ghee, or coconut oil
1 teaspoon vanilla
1/2 cup canned pumpkin
1/4 cup dark chocolate chips, chunks, or squares
1 teaspoon coconut oil
flaked sea salt
1Over medium heat in a large skillet or sauce pan, melt coconut sugar, almond butter, and 2 tablespoons butter/ghee/coconut oil. Stir continuously until combined and syrupy, which takes about 5 minutes. Whisk in vanilla.
2Pour into a parchment-lined loaf pan or 8X8 baking dish. Swirl pumpkin into the buttery goodness. Transfer to the freezer to set.
3Meanwhile, make your chocolate ganache. In a microwave-safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Heat for 30 seconds, stir, and continue to heat in 30 second intervals until melted and smooth.
4Remove pumpkin butter layer from the freezer and pour the ganache on top, spreading it evenly with a spoonula to coat the entire bar. Sprinkle immediately with sea salt and return to the freezer for the chocolate to set.
5Once set, cut into bars and enjoy them chilled or frozen. They will keep 10-14 days in an airtight container in the fridge or 3 months in the freezer. Not that they will last that long.
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