This delish treat is reminiscent of one of my favourite candy bars from Canada. But, on my recent trip home I tried one and realized that, sadly, gone are the days that high-fructose corn syrup is in any way tasty or enjoyable. So, here’s a way to get all the butterfingery goodness but with far less sugar, high protein and fibre, and with a satisfying ‘crackle’ owing not to candy but to the addition of chia and flax seeds. Enjoy!
- 2 cups bran cereal
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 2 tbsp maple syrup
- 1 tbsp sugar
- ¾ cup peanut butter
- ¾ cup dark chocolate chips
- 1 tsp coconut oil
- In blender or food processor crush the bran cereal well, add chia and flax to the mix.
- In a small saucepan over medium heat combine maple syrup and sugar and stir until sugar is dissolved and just about to boil. Remove from heat, add peanut butter and stir well.
- Add the peanut butter mixture to the bran and blend well.
- Place in a 8×8 square pan and press down firmly (I use a silicon pan, but if you are using a metal pan line it with parchment paper)
- In a double boiler or small saucepan heat water and place chocolate chips and coconut oil in a heat-proof container over the pan without touching the water. Stir continuously until chocolate melts.
- Pour over peanut butter mixture and smooth out the surface.
- Pop your butterfinger in the freezer for about 30 minutes or until well set. Straight from the freezer, slice or just break up the butterfinger into chunks and pop it in a sealed container in the fridge. Best served cold.
- Store in the fridge for up to a week. It may not last a week.