Butterfingers

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Ingredients:
1/3 cup honey
1/2 cup coconut sugar
1/3 cup water
3/4 cup peanut butter (or any kind of nut/seed butter)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
3/4 cup (approximately) dark chocolate chips
1/2 tsp. coconut oil


Directions:
1. Prepare 8×8 baking pan by lining it with parchment paper. (I have tried this greasing the pan but they don’t come out as nicely. They come out in pieces instead of bars.)
2. Combine honey, coconut sugar and water in saucepan. Bring to boil over medium-low heat stirring occasionally.
3. Once the mixture has come to a boil, insert candy thermometer making sure the tip isn’t touching the bottom of the pan, but is in the liquid. Don’t stir the mixture once it is boiling.
4. In the meantime, combine almond butter, baking soda, vanilla and salt in a small bowl.
5. Cook until the candy thermometer reads 300 degrees.* Immediately remove saucepan from heat. Pour almond butter mixture into the saucepan and stir quickly to combine.
6. Pour and spread the candy mixture into the 8×8 pan lined with parchment paper (you need to work quickly–it starts to set really fast!).
7. Within 5-15 minutes, take a sharp knife and cut the candy into desired sizes/shapes, but leaving it in the pan. This helps for when it is completely cooled, you can break the pieces apart easier into the sizes that you cut. I cut mine 4 rows one direction and 6-8 rows the other direction.
8. Allow candy to cool completely. Lift the parchment paper out and carefully break apart the candies (where you cut them). Place on a plate in the freezer until you are ready to dip them.
9. Melt the dark chocolate chips in a double boiler with 1/2 tsp. coconut oil.
10. Dip the candy bars in the chocolate, shake off excess chocolate. Place on a parchment paper-lined plate or pan. Place in fridge to set. Keep refrigerated until ready to eat! Enjoy!

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