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These Brianafinger Bars are one of the most popular recipes on my website – with good reason. This is one of the recipes that I myself actually make over and over again. They’re that good and easy. THM S, low carb
A family favorite
These Brianafinger Bars are a healthy recreation of an old family favorite called “Butterfinger Bars” from an old church cookbook. Not to be confused with the candy bar, these were cookie bars with an oat + butter crust and the best chocolate chip + peanut butter layer on top. Not only did they taste amazing – they were about the easiest dessert you could possibly make short of a boxed brownie mix.
Every time my sister made those bars for a social event or for those in my family who were not into THM I thought, “I just have to find a way to recreate those.” 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.
This is the type of dessert that goes over well with potlucks and picky eaters because it doesn’t rely on large amounts of alternative flours that can take some getting used to.
New and improved
These Brianafinger Bars have a long history. They were first published to my website as “Butterfinger Bars” in June 2014, but I updated the recipe in 2016 and renamed it “Brianafinger Bars” to avoid copyrights. The recipe was published in Necessary Food, my first cookbook, on page 328.
I’ve updated the recipe as of March 2022. This new version has more crust and uses sugar free chocolate chips instead of a coconut oil based chocolate topping. Both crust and topping are more authentic in texture and taste to the original cookie bars I was trying to recreate.
Check out the notes section of the recipe below for the original chocolate topping made with coconut oil – the “poor man’s version” as my sister Katelyn calls it. 😉 I added it there in case you don’t want to use up your precious sugar free chocolate chips.
You can find the original website recipe on page 328 of Necessary Food. The recipe in the book makes a 9″ x 13″ pan while the recipe here on the website makes an 8″ x 8″ pan. (This recipe can easily be doubled for a 9″ x 13″ pan.)
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