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First published 6/27/14; recipe most recently updated 7/12/16. I renamed the recipe from the original “Butterfinger Bars” 12/5/16 because I thought it would be smart to avoid a copyrighted/trademarked name. It’s still the same recipe!
This happens to be one of the most popular recipes on my website. With good reason, because it’s one of the recipes that I actually make over and over again. These things are awesome.
No, they’re not the candy bar, but rather the cookie bar version. This is a healthy recreation of something that our family has been making ever since I can remember. Every time my sister made these for a social event or for those in my family who are not on THM, I thought, “I just have to find a way to recreate those.” They’re some of my favorite bar cookies. They might even make the top of the list. Thankfully, a healthy version wasn’t hard to make at all, and it came out shockingly close to the real thing. That’s always a plus.
Trim Healthy Mamas (click here to see my quick synopsis of the plan), this is an S dessert despite the oats. Generally oats are viewed as an E fuel, but if you’re careful with numbers sometimes it’s OK to squeeze a few into an S recipe for the sake of bulk or texture (sometimes I use it in a mixture of flours because it’s very cheap). This is done in the Trim Healthy Mama book in the meatloaf recipe, and the same principle is used with black beans in the “Special Agent Brownie Cake”. As a rule of thumb, we’re allowed to have up to 10 net carbs in an S meal, and the net carbs from the oats in these bars come to less than 3 grams per serving. In recipes like this that use a small amount of an E fuel, it’s important to observe serving sizes so you don’t accidentally cross over (which is still healthy but not conducive to weight loss).
This is the shredded coconut I used for this recipe. It is actually a reduced-fat, finely shredded product. The reduced-fat part is nice because you’ve already got a lot of butter, peanut butter, and coconut oil going on. The fine shreds hold together well. I’m sure you could substitute regular unsweetened coconut flakes, but your butterfinger bars might not hold together as well.
You can find this recipe in my cookbook, Necessary Food.
- 2 sticks salted butter, melted*
- 1½ cups Let's Do Organic brand finely shredded unsweetened coconut flakes
- 1 cup old-fashioned oats (use gluten free if necessary)
- ½ cup Briana's Baking Mix
- 1 T THM Super Sweet Blend
- 1 tsp. Grandma's molasses
- ¾ cup refined coconut oil
- ¾ cup creamy natural peanut butter (well-stirred)
- ⅓ cup cocoa powder
- 5-6 tsp. Truvia, powdered in a coffee grinder (or 2½ - 3 tsp. THM Super Sweet Blend, powdered), or more to taste
- Mix crust ingredients together and press into a greased 9x13 inch pan. Bake at 350 degrees F for 11-12 minutes. Set aside to cool, then chill in the freezer or refrigerator.
- Melt the coconut oil and natural peanut butter together. Stir in the cocoa powder and powdered sweetener. Taste and add more sweetener if desired. Set aside at room temperature.
- When the bars have chilled for a little while, pour the chocolate over the top and then refrigerate or freeze until hard. Cut into bars (the bars are easier to cut when they're not completely frozen solid) and store in the fridge. Yields 15 servings (which keeps the net carbs from the oats to under 3 grams/serving).
For a non-Baking Mix option, replace the Baking Mix with an additional fourth cup of old fashioned oats (takes the carb count from the oats up to 4.4 net carbs per serving), ¼ cup oat fiber (use gluten free if necessary), and ½ cup almond flour. Use only 1½ sticks of butter (12 T). Omit ½ cup of the finely shredded coconut. This is the original recipe.
This recipe was updated on July 12th, 2016.
Click here for my Baking Mix recipe!
Products I use:
- THM Sweet Blend
- Finely Shredded Coconut Flakes
- Oat Fiber
- THM Oat Fiber (gluten-free)
- Grandma’s Molasses (gluten and nut free)
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