Sunday, November 24, 2013

Homemade Vegan Butterfingers

Who doesn't miss being able to grab a candy bar in the check out aisle? I know I do it's almost routine every time we check out I ask the wife if the butterfingers are vegan, which the answer is always NO!! 

So the wife did the next best thing and found me a recipe so that I can make them at the house. Now I found no need to change this recipe at all other than the amount it's safe to say that a double batch is the only advice to give. 

We found the recipe here, now remember when melting any sugar to watch very close cause it burns very easily. These are the ingredients that I used but I followed her step by step instructions to the letter to create these awesome little bars.

Vegan Butterfingers

1/4 cup agave nectar syrup

1 tbsp molasses

3 1/2 tbsp vegan cane sugar

1 cup peanut butter- I used Earth Balance Creamy Peanut Butter

1 1/2 cups bran flakes - I used Nature's Path Heritage Flakes

1/8 tsp salt

Chocolate Topping

2/3 cup chocolate chips

1/4 cup coconut oil

1/4 cup cacao powder

1 tsp vanilla  extract

Combine first three ingredients in a small saucepan, and bring to a boil on medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated. 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.) If you wish to cover in chocolate (they’re good even without it), you can cover them at any time—either pre-cutting or post-cutting. Simply melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden.

Have Fun and Enjoy.

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