Paleo Butterfinger

This sweet, buttery bite-sized treat is reminiscent of your favorite candy bar.

Ingredients

•  1 cup coconut sugar
•  1/3 cup unsalted almond butter
•  ½ cup pumpkin puree
•  ½ t vanilla extract
•  2 T coconut oil, melted
•  2 T butter, room temperature
•  ¼ cup dark chocolate
•  Optional: sea salt for sprinkling

Instructions

•  Bring a small saucepan to low heat. Add butter, almond butter, vanilla extract and coconut sugar. Stir until the ingredients are combined and the mixture becomes sticky, about 3-4 minutes.
•  Line a 9x5-inch meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
•  Spread the mixture from the saucepan into an even layer on the pan. Be sure to spread it into the corners as well.
•  Next, layer the pumpkin over the crust in an even layer.
•  Place in the fridge to set while you prepare the chocolate.
•  Make the chocolate by melting chocolate and coconut oil in a small saucepan over low heat.
•  Spread the chocolate into an even layer over the bars. Optional: sprinkle with sea salt and place extra chocolate chips on top, gently pressing into the chocolate so they set.
•  Place back in the fridge to set 1 hour.
•  Remove from fridge and lift the bars out of the pan with the parchment paper.
•  Place on a hard surface. Slice into 12 bars using a large knife and devour!

http://blog.paleohacks.com/butterfinger-recipe/#