These are very tasty and thanks to the protein, they are quite filling! I haven’t had this candy in many years and wanted something sweet today. I got to wondering if I could come up with a recipe that is Atkins acceptable. This creation is OK for those following Atkins, but not until you reach Phase 2. 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. It reminds me of the old Zagnut candy bars, for those out there old enough to remember those. It was always my favorite candy and I would ask Mom and Dad to buy me some whenever we went into a Sears (giving my age away, as that was back when Sears were actually full-scale department stores that sold candy by the pound). Plan on adding this tasty treat to your holiday candy platter!
½ c. vanilla whey protein
½ tsp. cinnamon
2 T. granular Splenda or other sweetener of choice to taste
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
DIRECTIONS: 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 made ahead and frozen, too.
NUTRITIONAL INFO: Makes 10 servings, each containing:
167 cals, 7.0 g fat, 3.29 g carbs, 1.4 g fiber, 7.1 g protein, 1.89 g NET CARBS