Saturday, June 14, 2014

Betterfingers Recipe

I originally made these from Chocolate Covered Katie's recipe. I tweaked it when I made them and kind of ate them all. Ok most of them. They were for the boys' homemade, crap-free Easter baskets. These were my favorite of all the things I made.

  • 1/4 cup pure grade b maple syrup 
  • 1 tbsp organic molasses (regular, or blackstrap for bars high in iron)
  • 3 1/2 tbsp evaporated cane juice or maple syrup
  • 1 cup organic peanut butter, crunchy or creamy (Almond or cashew butter will work; but the flavor just won’t be as close to that of the popular candy bar we are "recreating" here.)
  • 1 1/2 cups organic gluten free flake cereal
  • 1/8 tsp salt 
  • optional topping: Enjoy Life chocolate chips 
1) Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. 
2) Boil about a minute, stirring constantly, then remove from heat. 
3) Add the peanut butter and salt, and stir until it makes a paste. 
4) Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. 
5) Make sure the flakes are very evenly coated. 
6) Press into an 8×8 pan—either lined with wax or parchment paper, or greased very well—and freeze until completely hardened. (Cut into bars while only somewhat frozen, or thaw the block a little before cutting.) 
7) If you wish to cover in chocolate you can cover them at any time—either pre-cutting or post-cutting. 
Simply melt the chocolate chips over low heat. Sometimes I add in about a 1/4c of cocoa butter because yum.
8) Then spread over the bars, refreeze.
9) Store in the freezer for optimum “snap.” 

Makes 12-16 “betterfinger” bars.


No comments:

Post a Comment