Brianafinger Bars
THM:S, Low-carb, Sugar free, Gluten/egg free - These are a healthy version of a cookie bar recipe we love to make. The flavors are a bit of a knock off of the Butterfinger candy bar.
Serves: 15
  • 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
  1. 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.
  2. 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.
  3. 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).
*This is the decadent version for the blog. If I make these for myself, I cut back on the butter a little bit because I'm not picky. With less butter, they're a little drier and more crumbly, but still very good.
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.
Recipe by Briana Thomas at