Butterfinger Bars recipe

 

 

Butterfinger Bars (S)

 

1.5 cups old-fashioned oats

2 sticks butter, melted

1 tsp. molasses

Sweetener equal to 3/4 cup sugar

1/2 cup almond flour

1.5 cups finely ground unsweetened coconut flakes (reduced-fat is great)

 

Mix together (with your hands or a pastry cutter) and press into a greased 9x13 inch pan.  Bake at 350 degrees F for 12-15 minutes.  Do not overbake.

 

Make a double batch of Skinny Chocolate from the book Trim Healthy Mama.  Add 3/4 cup of natural peanut butter, as creamy as possible.  Keep the chocolate in a liquid state.  When the bars have cooled, pour the chocolate over the top and then refrigerate until hard.  Cut into bars and store in the fridge.  Yields 15 servings (which keeps the carbs from the oats to under 5 grams/serving).

Note: You could try using just a single batch of Skinny Chocolate with 1/2 cup of peanut butter for the topping if you want to cut down on the richness of the bars.  Obviously they wouldn't be as good, but I don't see why cutting down on the chocolate layer wouldn't work.