Homemade Butterfinger Candy Bars

A coule months ago or so I was working on making my own recipe for butterfingers. I made up an idea and tried it - melting sugar, adding peanut butter and baking soda. I tried it and it worked . . . mostly. They were too hard. I made them making slight variations. It wasn't perfect, and I sort of forgot about it. I did use the hard butterfinger-flavored candy in a cheesecake . . . that was very good, and I repeated that even thought the candy wasn't just right.

My little sister (who just turned 8) has been in the kitchen a lot lately. She makes donuts, almost completely by herself! Yesterday she wanted to make hard candy, but we couldn't make the one we usually make because we were out of corn syrup and cream of tartar (it would crystalize without one of those). But, I remembered that the butterfingers didn't need one of those. So, I added some sugar to a pot and told her to stir it. I stirred, and gathered the other ingredients. As a somewhat last-minute decision, I decided to add another 1/2 cup of peanut butter because I remembered that they were too hard last I made them. After pouring into the pan and washing the pot, I went to score them and ta-da! I think it worked! Once they were completely cooled, I realized it was a success. They were almost just right, but I think they needed to tad more crunchy. So, I think 1 1/3 cups peanut butter would be perfect, not 1 cup and not 1 1/2 cups.

A quick note . . . I've never got to dipping these every time I've made them ;).

Homemade Butterfinger Candy Bars
Hanunyah Creation
gluten-free, dairy-free, corn-free

2 cups sugar, white or brown
1 1/3 cups peanut butter
1 1/2 teaspoons vanilla
1 teaspoon baking soda

In a medium-size pot over medium to medium-high heat, add the 2 cups sugar. Stirring constantly, melt the sugar with NO water, only sugar in the pot. First it becomes clumps, then the clumps melt. Stir until there are no chunks left. Even if you use white sugar, the sugar should be a dark golden color at this point. Remove from heat immediately.

Add the peanut butter, vanilla and baking soda and quickly stir to combine. Pour into the prepared pan.

After a few minutes (when it's not really hot but it's not cool) deeply score into bars - big or small depending on your preference. Cool completely, break apart and dip in melted chocolate (if they make it to that point, that is ;) ).


Sorry I don't have a picture of these to share . . . I plan on making (and dipping) them to take pictures sometime soon. Right now we're out of chocolate chips, though.

~ Hanunyah

Link Parties:
Gluten-free Wednesdays @ The Gluten-Free Homemaker

Banana Peanut Butter Avocado Pie

Weird creations! Remember the Celery 'N' Peanut Butter Cake? Well, celery and peanut butter is a good combo, but it's not usually put into cake unless someone weird like me makes a cake out of it. This pie, however is different. Banana + peanut butter is a common combo, but avocado with that? Strange.

What's one to do with so many avocados? Drink a Chocolate Banana Avocado Smoothie for breakfast, and eat a Banana Peanut Butter Avocado Pie for dessert . . . or lunch (it's healthy enough, right?).

It's actually pretty good. You wouldn't know it had avocado in it if it weren't for the strange color. Thick and creamy no-bake banana peanut butter filling poured into a simple press-in-the-pan pie crust. You want to try it yourself?

Banana Peanut Butter Avocado Pie
Hanunyah Creation
Gluten-free, Dairy-free, Corn-free

2 avocados
3/4 cup peanut butter
2 teaspoons vanilla
2 bananas
1/4 cup brown sugar
7 quail eggs or 2 chicken eggs
Press-in-the-Pan Oil Pie Crust (recipe below) or your favorite pie crust, baked and cooled

Blend all ingredients together in a Vita-Mix or blender. Pour into the baked and cooled crust. Chill for a few hears or overnight. You may also freeze the pie.

Press-in-the-Pan Oil Pie Crust
Adapted from the Pillsbury Cookbook

1 cup oat flour
3/4 cup rice flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup oil
1 egg

Mix all ingredients together. The mixture should stick together and form a rough ball. Press into a 9" pie pan and bake at 425F for 12 to 15 minutes, until golden brown.


~ Hanunyah

Link Parties:
Tempt My Tummy Tuesdays @ Blessed with Grace
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

Chocolate Banana Avocado Smoothie

I haven't done much with avocados because they are usually expensive. Well the other day my dad got a really good deal on them and came home with about 60 avocados.

Every morning I make some kind of creation with raw quail eggs because they are really good for you and we get tons of them right now. So, this morning I threw in the blender an avocado, a ripe banana, 4 quail eggs, a few tablespoons of cocoa powder, a handful of ice cubes and about a cup of fresh raw goat milk, blending it into a thick and smooth mixture. I poured it into a jar and walked out to the barn to watch this goat kid.

A 10.5 lb buckling! Poor mama, we had to assist this one.

~ Hanunyah

Food on Friday @ Carole's Chatter