Monday, November 30, 2020

Crunchy Peanut Butter Maple Candy or Healthy Butterfinger Bars

 Crunchy Peanut Butter Maple Candy

     The first time I made this recipe I didn't believe that such simple ingredients could taste exactly like my favorite candy bar. I took them to friends and family members and many of them said they tasted even better! You know that flaky crunch you get when you bite into a Butterfinger? This candy has that! The process of boiling the maple syrup and cream of tartar to the perfect temperature and then quickly adding in the peanut butter is what creates that signature crunch. The recipe is very simple, but does require a candy thermometer. I've tried making candy before without one and it turns out so much better when you know the exact temperature rather than just trying to time it. I hope you make these and love them just as much as I do! 

Crunchy Peanut Butter Maple Candy 

Makes about 24 depending on the size 


1 cup pure maple syrup

1/8 tsp cream of tartar

1 cup creamy peanut butter ( you want a smooth PB for this, not a chunky natural one, I used Skippy Natural)

1 cup chocolate chips, I use Enjoy Life to keep them dairy free

Coconut oil for greasing the saucepan and a knife


1) Place the 1 cup maple syrup and 1/8 tsp cream of tartar in a small saucepan over medium heat.

2) Grease the upper part of the saucepan, just above the maple syrup with coconut oil. This will help it not to boil over. 

3) Place a candy thermometer in the mixture. Mine has a clip you can use on the side of the pan, so that the thermometer is touching the maple syrup mixture but not sitting on the bottom of the pan. DO NOT STIR the mixture.

4) Note: You will boil the mixture until it reaches 300 degrees Fahrenheit. It took about 10 minutes on my stove.

5) While you wait for the mixture to reach the correct temperature, measure out the 1 cup of peanut butter into a medium sized bowl. You will want to have this ready because you need to work quickly once the maple syrup is ready.

6) Line a small sheet pan (mine is 8x11) with parchment paper and grease a knife with coconut oil so it will be ready.

7) Once the maple syrup mixture reaches 300 degrees immediately pour it over the peanut butter. You will need to stir it very quickly so that the mixture will combine before it starts to set. 

8) Once it is combined quickly pour it onto the parchment lined sheet pan and spread it with the back of a  spoon or spatula, if the mixture starts to stick you can grease the spatula with a little coconut oil also. 

9) Use your greased knife to score the candy, I made mine into about 1 inch squares but you can cut them as large or small as you would like your candy to be.

10) Place the candy in the refrigerator for at least 30 minutes or until it feels set.

11) In a microwave safe bowl melt the chocolate chips for 30 seconds, stir, and microwave in 30 second increments until it is melted.

12) Dip each piece of candy in the chocolate and place on the parchment paper. Return to the refrigerator for another 30 minutes until the chocolate has set. 


This candy will keep two weeks in the refrigerator in a sealed container. You can keep them at room temperature but the dairy free chocolate will start to soften, so I prefer to take them out right before serving.  

This recipe was inspired by

Monday, November 23, 2020

French Press Cold Brew Coffee

 French Press Cold Brew Coffee

     I was introduced to cold brew coffee about 15 years ago when I was working at Starbucks. At the time they didn't have cold brew but one of my fellow baristas told me about a local coffee shop, Blue Line, that had started carrying cold brew. She told me the process of "brewing" the coffee without heat created a smooth, less acidic cup of coffee. Being the coffee lover that I am, I went to try it the first chance I could. I was hooked! Since then I have bought different types of systems to make my own cold brew at home. I have a large cold brew coffee system but some weeks I just want enough to last me a week and so I use a French Press to make it. This recipe makes a strong concentrate like you would get at a coffee shop. You use the concentrate and add water to make a smooth cup of coffee to your liking. You can serve it hot or cold, and also use the concentrate with milk to make more of a latte type drink. If you have digestive issues some people, myself included find cold brew coffee to a more gut friendly way to enjoy coffee.

French Press Cold Brew Coffee


4 oz. coarsely ground coffee

3 cups cold water


1) Place the ground coffee in the French Press.

2) Slowly pour the 3 cups of cold water over the grounds.

3) Stir gently to make sure all the grounds are wet.

4) Cover and let sit overnight or 12-14 hours.

5) Push the plunger on the french press down slowly and pour the liquid into a large jar to store.

6) To serve use a 1 to 1 ratio of water to coffee concentrate for a strong cup of coffee. To make a latte use 1/4 cup of concentrate to 8 oz. of your favorite type of milk. You can also add hot water to make a hot cup of coffee.

The concentrate will keep covered in the fridge for two weeks, if it lasts that long!