Paleo Maple Butterfinger Blondies

With Saint Valentine’s Day coming up, these fabulous rich blondies are just what you and your sweetheart need to top off your perfect day! These Maple Butterfinger Blondies are like, the most heavenly blend of fudgy, chewy, creamy, crunchy, mapley (that’s not a word, but you know what I mean) blondies ever!!! If you are a maple fanatic, like me, you’ve arrived at the right place, sista, to indulge in a decadent treat.

Ok, so story time. My aunt’s birthday was coming up and I wanted to surprise her with this amazing creation I had made. So I start recipe testing. With less than a week till her big day. And let me tell you. Try one was cakey and crumbly. Number two was….ok. Sort of a caramely goodness, but still too cakey. The third time I added some sunflower butter, and little did I know, sunflower butter baked with baking soda turns into a vibrant green!! Haha yeah, I mean maybe that would be acceptable on Saint Patrick’s Day, but in Febuary, not cool! On try four I avoided the sunflower butter, took out some almond flour and added some more tapioca flour, and psyllium husk powder. I didn’t really notice a difference with the texture- still way too cakey and crumby! And with try five I hit the ball home. WHOOPEEEE!!!!!!

I hate to be the bearer of bad news but….the secret to fudgy chewyness is sugar. There, I said it. It’s essential for the sugar to caramelize in order to achieve that texture. Of course the sunflower butter plays a big role in sort of binding everything together to prevent it from falling to pieces, but you gotta have sugar. And hey, in moderation, pure maple syrup has all sorts of health benefits and nutrients! And how could it not? It came from a tree for heaven’s sake.

Admittedly, there are several steps involved to making these bars from heaven, but believe me when I say, THEY ARE SO WORTH IT!!! Ok well, off you go to have a blast making these!! I love to bust some moves listening to 80’s pop while I bake, no shame. May your baking adventures be smooth sailing! Keep calm and carry on!

P.S. Recipes inspired by theroastedroot.net, https://detoxinista.com, and theviewfromgreatisland.com.

Paleo Maple Butterfinger Blondies

Author: Lilly

Course: Dessert

Cuisine: Paleo

Prep and Cook Time for Blondies: 40 minutes

Prep and Cook Time for Butterfingers: 20 minutes

Prep and Cook Time for Maple Cream Frosting: 50 minutes

Servings: 16

Total Time: 1 hour, 50 minutes

Ingredients for the Blondies

• 1/2 cup coconut oil, grass fed butter, or ghee, melted
• 1/3 cup pure maple syrup
• 3/4 cup coconut sugar
• 1/3 cup sunflower butter
• 1 large egg
• 1 1/2 tsp vanilla extract, or a generous splash 😉
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbs psyllium husk powder

Instructions

1. Preheat the oven to 350 degrees F and line a 9″x 9″ baking pan with parchment paper.
2. Melt the coconut oil gently in a saucepan and then remove, let cool slightly. While melting, cream the maple syrup and coconut sugar in a kitchen aid or standard mixer until smooth.
3. Pour the oil into the sugar mixture while mixing, and let beat until glossy. Add the sunflower butter, egg, and vanilla extract and beat until well combined.
4. Measure out the almond flour, tapioca flour, cinnamon, baking powder, salt, and psyllium husk powder into a separate bowl, stir until combined, then slowly stir into the sugar/egg mixture.
5. Using a spatula to get every yummy drop, scrape and pour into the prepared pan and spread until a smooth even layer. Bake for 20-25 minutes for a gooier texture, 25-30 for a slightly firmer one.
6. Remove from oven and let cool for 10-15 minutes, then using the parchment paper, lift out of the pan to cool completely.

Ingredients for the Butterfingers

• 1 cup maple syrup
• 1/8 tsp cream of tartar
• 1 cup sunflower butter
• 1/2 tsp salt

Instructions

1. Pour maple syrup and cream of tartar in a small sauce pan and whisk to combine. This is the ONLY time you will stir. Smear some coconut oil around the side of the pan to prevent it from boiling over.
2. Put the candy thermometer on the side of the pan, the more submerged the bottom is, the better. On low-medium heat, bring to a boil, until 300 degrees F. This takes a very. Long. Time. But be pepared, once it has reached 300, things start moving at lightening speed!
3. As you wait for it to boil, make ready you sunflower butter and salt. You’ll also want to line a baking sheet with parchment paper and CAREFULLY grease a sharp knife with coconut oil.
4. When it reaches 300 F, quickly remove from the heat and stir in the sunflower butter and salt as quickly as possible, then transfer to the baking sheet and spread around as evenly as possible. Take the oiled knife and score the candy, it’s much easier when they are still warm. Then let them cool completely and you can finally break them into smaller crumbles (see pictures).

Ingredients for the Maple Cream Frosting

• 2 cups pure maple syrup
• 1/4 tsp butter
• 1 stick butter, room temperature
• Salt

Instructions

1. Put the syrup and 1/4 tsp butter in a saucepan, clip the candy thermometer on the side. Over medium heat, bring to a boil until it reaches 235 degrees F. Do not stir.
2. As it boils, prepare a bowl of ice water, and set your kitchen aid mixer bowl inside the ice water. Also get a reliable spatula ready to go.
3. Once it has reached 235 F (do not let it get any hotter!), transfer to your kitchen aid bowl and let it sit in the ice water until it reaches 100 degrees F. This takes 10-20 minutes, but stay alert! When it reaches 100 F, attach your kitchen aid (or other standard mixer bowl) to its base and whip with the paddle attachment until smooth and creamy like butter, 5-10 minutes of beating.
4. Once it is cool, add the remaining stick of butter, and whip until a creamy buttery frosting forms. Salt to taste.

Assembling the Blondies

1. Take the cooled blondies, and smear thickly (the thicker, the better) with the maple frosting. Then, generously top with a coating of butterfinger crumbles.
2. Cut into 16 pieces. Serve, and enjoy!!! 🙂

*Notes

1. Any of the three parts to this recipe are delicious by themselves!
2. To make traditional butterfinger bars, cut the candy into slightly bigger bars, melt some paleo friendy chocolate, and coat the bars, then refrigerate until set.