Crispy Crunchy Sugar Free Butterfinger Candy Bars

One of my childhood favorites and I'm so happy to have a delicious sugar free version this Halloween!!! It is a pretty simple recipe with just a few ingredients, there are just some tips and tricks to get it to come out perfect! So I do suggest checking out the video for all the information on this sugar free butterfinger recipe-https://youtu.be/W1RHD0eyHjA

This butterfinger is made up of two parts a simple peanut butter dough and a cooked sweetener layer. I used the same peanut butter dough I used to make Keto Reese's Eggs-https://youtu.be/jzj_lb1-1Tk

I use roasted salted peanuts so I didn't have to add salt to the dough. I sweetened it with a powdered monkfruit/erythritol and stevia. You can sweeten it however much or little you want, I would start with less and add as you go to get the sweetness you like. I wouldn't use allulose as a sweetener for the dough because it makes products softer but any other sweetener will work.

For the sweetener, the only keto sweetener I've found that won't crystallize when cooled is allulose. Cooking it can be tricky so again I would watch the video for tips and tricks.

The butterfinger is essentially the peanut butter dough and the sweetener cooked to hard crack stage, rolled and folded over and over to get many thin layers of peanut butter and sweetener.

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Peanut Butter Dough

6oz./1-1/3 Cup Roasted Salted Peanuts

1 Tbs. Powdered monkfruit/erythritol blend (to taste)

1/2 tsp. Powdered Stevia (to taste)

1 tsp. Vanilla Extract

1 Tbs./5g Unflavored Whey Protein Isolate

Instructions:

1. Add all ingredients to a food processor and pulse until a dough forms being careful to not pulse it too much so the oils don't begin to come out of the peanuts

2. Form the dough on a piece of parchment paper into a rectangle that is 3 inches by 7 inches, set aside

Sugar Layer

160g/about 1 Cup Allulose

1/8tsp. Baking Soda

Instructions:

1. Measure out the allulose into a dry pan and the baking soda into a small container on the side

2. Draw a rectangle that is 8inch by 6inches on a piece of parchment paper and place under a silt pat as a guide to the allulose syrup and have a towel or potholder ready to set the syrup on

3. Preheat oven to 350 degrees then begin heating the allulose over medium low heat, stirring until it is all melted, then continuing to swirl the pan on the heat until it reaches a caramel color and is up to 350-360 degrees, if you begin smelling the sweetener getting burned pull immediately off the heat

4. Once off the heat add the baking soda and stir until well combined and pour over the rectangle, doesn't need to be precise, just make sure it is all covered

5. Let cool for about 5 minutes or so depending on the surface you are on will determine how long it takes, it should come off the silt pat easily when it is at the right temperature

6. Place the peanut butter dough in the middle and pull the sweetener up over the dough and enclose the dough at the ends, trim the sweetener off the ends

7. Place on an upside down sheet pan and place in the oven to warm the hardened parts of the sweetener 15-30 seconds at the most

8. Roll the dough and sweetener into a large rectangle and map fold the dough (by putting 1/3rd over the second third then the last 1/3 over the 1st third)

9. Repeat 4 more times heating as needed to make sure the sweetener is thinned out between all the layers

10. After the 5th roll, roll the dough into a 7x5 rectangle and as it cools begin marking the dough, a bench scraper works best, into 1 inch pieces the directly in half, when it begins to harden, using kitchen scissors, cut the bars and place onto a small parchment lined pan and form if desires to make more uniform, place in the fridge while you melt chocolate

Chocolate Coating (You will have about 1.5 oz. left)

6oz/about 1-1/2 Cups Keto Chocolate (I used semi-sweet)

1 tsp. Coconut Oil

stevia (optional)

Instructions:

1. Melt chocolate and coconut oil on 50% power for 30 second intervals until it begins to melt then 10 second bursts until it is just above 90 degrees with some chips left to melt in the residual heat to bring the chocolate down to around 88 degrees

2. Pull out the bars, place one upside down into the chocolate, flip to coat, tap off the excess chocolate, place down on parchment, pushing down a bit

3. Repeat with the rest of the butterfingers, place in the fridge to set completely, once set place into an airtight container and keep in the refrigerator to keep that nice crunchy texture

Macros: 1 Fun Size Bar using 4.5oz. of Baked Believe Semi-sweet Chocolate Chips

120 Calories

9g Fat

9g Total Carbs

4g Fiber

3g Sugar Alcohol

2g Net Carbs

4g Protein

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