These are very tasty and thanks to the protein, are quite filling! I haven’t had this candy in many years and wanted something sweet today. Got to wondering if I could come up with a recipe that is ANA acceptable, but not until OWL phase. And I’ve come close. This recipe tastes very similar, though texture is very different from the original crunchy, toasted coconut covered, Butterfinger-like candy I used to buy at the department store candy counters. They used to sell this candy by-the-pound in old-fashioned candy stores many moons ago. Kind of like the old Zagnut candy bars, if anyone is old enough to remember those. It was always my favorite candy and I would ask Mom and Dad to buy me some when we went to Sears (giving my age away, but that was way back when Sears sold candy by the pound in all their stores).
This is not Induction friendly but you OWL folks can sure enjoy it! I plan on adding this to my holiday candy platter!
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
½ c. vanilla whey protein
½ tsp. cinnamon
2 T. granular Splenda
½ c. unsweetened coconut
¼ c. chopped walnuts or pecans
4 T. melted butter
¼ c. natural peanut butter (I use Laura Scudders)
2 T. heavy cream
1 T. sugar free maple syrup
Mix all dry ingredients in a bowl. Melt butter and peanut butter in microwave and add to dry ingredients. Add cream and syrup last. Stir well to blend, mashing as you go to press it into a dough. Place cupcake papers into muffin pan and scoop 2T. into each paper. Press firmly in bottom with fingers to form nice patties. Cover tightly in lidded storage container or in ziploc bag and store in refrigerator. These can be frozen, too.
I imagine these could be made with other flavors of whey protein, but naturally the flavor would also be different. Have fun experimenting!
NUTRITIONAL INFO: Makes 10 servings, each containing:
7.0 g fat
3.29 g carbs
1.4 g fiber
7.1 g protein
1.89 g NET CARBS