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Many of you are well-acquainted with the full-size version of this recipe: the delectable Butterfinger Brianafinger Bars with a crunchy crust and fudgy chocolate peanut butter topping. I thought it was about time for a single-serve version, especially since my little sister made some sugary Butterfinger cookie bars last week and I r-e-a-l-l-y wanted some. This single-serve Brianafinger Bar came together in a jiffy, only took a few ingredients, and completely satisfied my craving for the naughty version. Actually, I prefer this version to the original recipe because the flavors are stronger. There are bonuses to healthy food, for sure.
This Brianafinger bar is pretty rich and calorie-dense so it’s best to keep it for a once-in-awhile treat if you intend to eat the whole thing. It does make a rather large cookie bar, so cutting it in half is a good option, especially if you’re eating it with a full-on, fat-laden THM:S meal. This is the kind of thing I like to save for when I’m on my own for supper and don’t feel like cooking much. I might eat something light, like a salad with some chicken or salmon on top, then have this (the whole thing!!) for dessert to fill in the cracks.
If you’re feeling particularly indulgent, you could have this cookie bar for breakfast with a mug of collagen tea on the side for protein. That way you’re not getting a lot of extra fuel along with it, so the overload of fats isn’t really an overload. See – you can have plenty of fats, but it’s best to be smart with them! Don’t have them all at the same time and you’ll remain (or become) a trim, healthy mama.
Of course I recommend making a full batch of these bars to keep on hand for when a sweets craving strikes. The full batch version is cut into smaller pieces for better portion control. Here’s the link for the original Brianafinger Bars recipe.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my peanut butter recipes
- Briana’s Baking Mix recipe
- Brianafinger Bars – the full-size version of this recipe
You can find more great single-serve desserts in my cookbook! Click the banner for details.
- 3 T. finely-shredded unsweetened coconut flakes*
- 1 T. Briana's Baking Mix**
- 2 tsp. salted butter (melted)
- ½ tsp. THM Super Sweet Blend
- 1 T. refined coconut oil
- 1 T. natural peanut butter
- 1-2 tsp. THM Gentle Sweet***
- 1 tsp. cocoa powder
- Combine the crust ingredients with a fork until evenly mixed and press into the bottom of a foil-lined mini loaf pan. Broil for a few minutes until the edges are toasty brown. Put the pan in the freezer to cool.
- Meanwhile, melt the topping ingredients together (I use a microwave) and whisk until smooth. When the crust is completely chilled, pour the topping on top and return it to the freezer until firm. Enjoy!
- It's important to let the crust chill completely before pouring the topping mixture on top or else the topping will soak down into the crust.
**You can substitute THM Baking Blend for my baking mix if you prefer.
***I can personally use 1 doonk of THM Pure Stevia Extract Powder in place of the Gentle Sweet for a more economical option, but most people will prefer the taste of Gentle Sweet.
For a non-coconut option, you can replace the coconut flakes with almond flour and add 2 tsp. water. This makes a softer crust than the coconut does.
Suggested products:
- Finely-Shredded Unsweetened Coconut Flakes (iHerb)
- THM Super Sweet Blend
- THM Gentle Sweet
- THM Baking Blend
- THM Pure Stevia Extract Powder
I LOVE this recipe! I only make one or two at a time because I don’t think I could have self control. I would eat them ALL.
Enjoy your Day!
I made this last night but i didn’t have coconut on hand and didn’t want a XO, so I just subbed almond flour for it. Probably not quite as crunchy as the real deal but man it was DELICIOUS!
I just tripled this and made 3 in a small pan. These are awesome!!! Do you store them in the fridge or freezer till you eat them?
I usually keep them in the fridge so they don’t get super hard. 🙂
Howdy! Is there a way for me to not use oats. I’m on keto..and I’d really like to try this!
Hi Leigha! This single-serve recipe actually doesn’t use oats! Or are you referring to the oat fiber in my baking mix? The oat fiber has no net carbs or fats, but if you don’t want to use it, you could try substituting your favorite low-carb flour blend, adding a little more or less as necessary to get it to a crust consistency.
When your ingredients call for natural peanut butter, does that mean sugar free?
Yes, that means a natural peanut butter such as Smuckers brand that only contains peanuts and salt. 🙂 You can use another kind if you prefer, but regular peanut butter doesn’t have as strong a peanut flavor as the pure natural stuff so that will affect the taste of some recipes. In this recipe either should work, but the natural kind is preferred for THM.
I made this single version the other day and it was delightful! I would like to make a bunch of them but the full recipe version has oats in it. Is there a full version of this?
No, I’m afraid I don’t have a full batch version without the oats, but you’re welcome to experiment. 🙂 The amount of oats used are still within THM:S guidelines, but perhaps you have an allergy?
no ma’am, no allergy. Just like things simple. Didn’t want to mess with the taste because it was wonderful the way it was. Oatmeal would add some protein right?
Oats would add a small amount of protein, and I like the texture they add. 🙂
These were great, Briana!! My neice told me about them. I was able to whip them up really quickly. I used all gentle sweet and a little more because of you not liking things very sweet and me, well, you know….Sweet, please!! You are a blessing!! Thank you so much!!
Ohhhh wow single serves are my favorite, this way I don’t overindulge!! Ok so I took the coconut flakes I had and ground them in my coffee grinder… followed the recipe exactly as written, it’s setting up and I can’t wait to try them! I did lick the bowl so I know the chocolate is perfect!!
Briana I love your cookbook!!! Thank you for the time and effort you put into your recipes!
**update**
Just at these and the taste was awesome!!!
Do you think this could be baked in two large muffin cups instead? I don’t have a mini loaf pan.
That would probably work. 🙂
You are so talented! This is a great single serve treat! I make two at a time in my little loaf pans so I have a snack ready – thank you!
These are so yummy I’m glad you made them for one! Just got your cookbook and I love it !!! ❤️
Can I use a different baking blend?
You’re welcome to try, but you’ll likely need a little more than my baking mix called for since my mix is drier than most.
What size is “mini loaf” pan? I have some really mini ones that are about 2/5″x1.5″ and some larger ones that are 7″x3.5″, but neither of those look like the size you’re holding.
The one I used was about 6″x3″ at the bottom (probably 7″x3.5″ when including the rim in the measurement).
Wow! I made my own version of this little goodie for breakfast this morning and was it ever good! I can’t use some of the ingredients in your baking mix so I replace it with almond flour. I microwaved my little treat for 1 min. Some may have called it over done, but I loved the way it made the crust good and crunchy when it was cooled. Since I also cannot eat oatmeal that is in your full pan recipe, this will be my absolute go-to! THANKS!
Very delicious and easy to make. The chilling time was just a few minutes so it was ready fairly quickly to devour! 🙂
I am wondering if there is a substitute for coconut in recipes. Thank you for all of your work and sharing it with us!
Hi Pam! Possible substitutions will vary according to the nature of the recipe. Old-fashioned oats would probably work as a substitution in this recipe (you may wish to grind them up just a little), but they would turn it into a crossover for Trim Healthy Mamas (still healthy, just not as weight-loss-promoting).
Thank you, Briana, for your response.
WOW!!!! This sounds & looks yummy! Thank you!
This is so awesome.
Thank you, thank you, thank you!
I am wondering what might be substituted for the coconut since I am allergic to coconut. Any suggestions?
Old-fashioned oats would probably work (you may wish to grind them up just a little), but they would turn this recipe into a crossover for Trim Healthy Mamas (still healthy, just not as weight-loss-promoting).