Butterfinger Macaroons
I could not WAIT to get this recipe up for you guys. It is not only one of the easiest and quickest ones to date, but these little no bake babies are so darn addicting, I have to warn you. They never last more than a night in our house. I even started making only half batches, to limit our intake, but they never fail to disappear/
They are no bake, refined sugar free, and super versatile. If you follow a strict paleo diet, feel free to sub in chopped nuts (or another paleo friendly substitute) for the cereal. I personally used a pear-juice sweetened corn flake cereal, to keep the recipe refined sugar free. Make sure to check the labels on your cereals, as they are often full of hidden sugars and additives!
Ingredients:
2 tablespoons coconut oil or cacao butter (I love cacao butter because it makes them more candy-like)
1/4 cup maple syrup
3 tbsp coconut sugar
1/2 cup peanut butter
1 3/4 cups crushed Corn Flakes or other cereal *See notes!
1 chocolate Bar
1 tbsp coconut oil
How to:
In a small saucepan over medium heat, combine the coconut oil, maple syrup, and coconut sugar. Bring the mixture to a boil, whisking frequently. Once boiling, remove from the heat.
Stir in the peanut butter until completely smooth. Then, stir in the crunched cornflakes.
Using a cookie scoop, scoop the dough onto a parchment-lined cookie sheet. Place in the freezer for 30 minutes or so, to harden.
In the meantime, melt the chocolate and coconut oil together until completely smooth.
Remove the cookies from the freezer. You can decide from here how you’d like to coat your cookies. I personally mix it up. Some, I will completely cover in chocolate, I will just drizzle others, and for some, I just dip the bottoms into the chocolate.
Return the cookies back to the cookie sheet and place back in the freezer until the chocolate has set.
Enjoy from either the freezer or fridge.
Note: For paleo, sub chopped nuts!
I used a juice-sweetened corn flake cereal to keep things refined sugar free!