Almond Butterfingers

Almond Butterfingers

Butterfingers are one of my FAVORITE candy bars. Almost since we started eating paleo (2 years ago) I’ve been trying to create an almond butter version of butterfingers that uses unrefined sweeteners…and here it is!! I haven’t done a lot with coconut sugar, but they seemed to help create a much better texture than that of purely “honey-sweetened” Almond Butterfingers. Besides these my Honey-Sweetened Marshmallows and these candies (that I have probably experimented with about 15 times), I really don’t have much experience with making candy with a candy thermometer…so I hope my directions make sense!! And I will say, these definitely don’t taste the same as butterfingers as there isn’t any peanut butter in them…but we love them and the coconut sugar made a big difference on the texture–they have a better “crunch”!

If you want to avoid the refined sugars completely or aren’t a big fan of chocolate–they taste great without it! And they make a great Coconut Milk Ice Cream topping when you chop them up!

Ingredients:
1/3 cup honey
1/2 cup coconut sugar
1/3 cup water
3/4 cup almond butter
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
(Optional for chocolate coating):
3/4 cup (approximately) dark chocolate chips
1/2 tsp. coconut oil

Tools:
-Candy Thermometer
-Small to medium saucepan (try to avoid using a super-thin/cheap one–it will be more likely to burn)
-8×8 square baking pan
-Parchment paper
-Double boiler (or some other way to melt your chocolate chips)

Directions:
1. Prepare 8×8 baking pan by lining it with parchment paper. (I have tried this greasing the pan but they don’t come out as nicely. They come out in pieces instead of bars.)
2. Combine honey, coconut sugar and water in saucepan. Bring to boil over medium-low heat stirring occasionally.
3. Once the mixture has come to a boil, insert candy thermometer making sure the tip isn’t touching the bottom of the pan, but is in the liquid. Don’t stir the mixture once it is boiling.
4. In the meantime, combine almond butter, baking soda, vanilla and salt in a small bowl.
5. Cook until the candy thermometer reads 300 degrees.* Immediately remove saucepan from heat. Pour almond butter mixture into the saucepan and stir quickly to combine.
6. Pour and spread the candy mixture into the 8×8 pan lined with parchment paper (you need to work quickly–it starts to set really fast!).
7. Within 5-15 minutes, take a sharp knife and cut the candy into desired sizes/shapes, but leaving it in the pan. This helps for when it is completely cooled, you can break the pieces apart easier into the sizes that you cut. I cut mine 4 rows one direction and 6-8 rows the other direction.
8. Allow candy to cool completely. Lift the parchment paper out and carefully break apart the candies (where you cut them). Place on a plate in the freezer until you are ready to dip them.
9. Melt the dark chocolate chips in a double boiler with 1/2 tsp. coconut oil.
10. Dip the candy bars in the chocolate, shake off excess chocolate. Place on a parchment paper-lined plate or pan. Place in fridge to set. Keep refrigerated until ready to eat! Enjoy!

*If your liquid is about to boil over, try placing a wooden spoon across the top of the saucepan…it totally brought the bubbles down on mine!

Shared at Allergy-Free Wednesdays!

 

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Homemade Honey-Sweetened Marshmallows

Homemade Almond Milk

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