Recipe

Healthy Dairy-free Soy-free Butterfinger Recipe
Ingredients
Layer 1:
1 scant cup pitted Medjool dates (or regular)
1 cup roasted unsalted peanuts
2 tbsp. smooth natural peanut butter
1/4 tsp. salt
1/8 tsp. nutmeg (optional)
Layer 2:
1 scant cup pitted Medjool dates (or regular)
1 cup roasted unsalted peanuts (can substitute almonds)
2 tbsp. smooth natural peanut butter
1/4 tsp. salt
1/8 tsp. nutmeg (optional)

enough Erewhon plain corn flakes to cover surface area of a quart bag

Additional smooth natural peanut butter (optional)
1/2 to 3/4 lb of soy-free semi-sweet or dark chocolate for melting
1-2 tsp. coconut oil as needed

Directions
Get out two freezer-safe quart bags and reserve.
Layer One:
Put your scant cup of PITTED dates in your food processor and process until you have a smooth paste. Add your peanuts and process until mixture comes together when you press it but there are still chunks of peanut left. Add peanut butter, salt and optional nutmeg and pulse them in until mixed throughout. Remove from food processor with a spatula and put in one quart bag, pressing the air out and sealing it. Then flatten the mixture in your bag until you have a flat sheet of peanut dough. Place in refrigerator on an even, flat surface and chill.
Layer Two:
Repeat with the second batch of PITTED dates and peanuts. You will fill your second quart sized freezer bag. Chill along with the other layer for 30 minutes or so.

Just before you are ready to take the peanut dough out of the refrigerator, put your semi-sweet chocolate in a microwave safe bowl and heat on half power in 30 second intervals, checking after each interval and stirring as needed. When chocolate is almost completely melted, stir until chocolate is smooth and reserve. I found I needed to add coconut oil to have a thin enough chocolate for dipping. Just add your oil and stir in gently.

To prepare peanut bar for dipping, cut sides of freezer bags and peel off the top of the bag on layer one. sprinkle layer one with plain corn flakes. Peel the top of the bag from layer two and careful invert it on top of the corn flakes so you have a peanut bar “sandwich” with corn flakes as the filling. Gently press the layers together, remove the final layer of plastic on top and then cut the peanut bar “sandwich” in 7 logs horizontally and then cut half down the center vertically. If you are preparing this for a toddler, you can make two more vertical cuts for mini butterfinger bites.

Prepare a large cookie baking sheet with a layer of wax paper and place a cooling rack on top. Place each bar on the cooling rack with space around each bar so that you can drizzle chocolate down the sides.

Prepare each bar by putting a generous dab of peanut butter between the layers to stick them together OR a dab of melted chocolate and pressing then firmly together on the top. Don’t worry if they don’t seem very firmly attached. Once they cool they will firm up and stick together.

For adults who like a fair amount of chocolate, you can drizzle chocolate over the top and sides of the bar, using a knife to evenly distribute it. For toddlers, kids, or healthy-minded adults you can drizzle strands of chocolate on the top for a little taste of chocolate.

Place the tray in the refrigerator and chill for 30 minutes to an hour, or until chocolate has set. Remove bars from tray with a metal spatula and put in a tupperware. Store in refrigerator until ready to serve.

Notes
Got rave reviews from adults who couldn’t believe how such natural ingredients could taste like the real thing and have the real mouth feel. :D I raved, too.
Additional Pictures