Wednesday, October 3, 2012

Butterfinger Cookie Bars

I wanted to call these "Idon'tknowwhat'chacallembars" they are a cross between Butterfinger and a cookie bar

Mock Graham Crackers
1/4 cup almond flour
3 packages of Splenda
1/2  egg, beaten
1 tablespoon butter soft
1/2 teaspoon vanilla
6 drops of Capella graham cracker flavoring (optional)

Preheat Oven 375o
Mix all ingredients together and spread on a parchment lined small cookie sheet thin like a gram cracker.
Bake for around 12-15 until really brown. Cool and then crumble into bread crumb constancy.
(I had a bit more time so after I crumbled the cracker I put back in oven on 200o for 20 minutes more so the crumbs would be crispier)

Peanut Butter Filling
In a small bowl, combine:
4 tablespoons of peanut butter (same kind as above)
1  tablespoon butter, soften
3  packages Splenda
2 tablespoons Poly Dextrose (optional)
Mix well stir in Mock Graham Cracker Crumbs.

1 tablespoons unsalted butter, melted till liquid form
3 teaspoons cocoa
3 blue packages of sweetener
1 teaspoons heavy cream
1/2 teaspoon vanilla
Stir mixture for around 4 minutes

In a parchment lined plate take 1/2 of the chocolate and coat paper. Freeze for a few minutes till firm.
Add peanut butter mixture to the top of that and then pour rest of chocolate over that. Freeze.

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