Pumpkin Spice Butterfinger Bars
These pumpkin spice butterfinger balls are a perfect afternoon treat for anyone this fall. It’s sweet, crunchy and it screams fall! Plus, they are healthy, which is a win because you can have them and those kiddos can have them! I used a pumpkin spice, flavored nut butter. However, you can use a regular almond butter and add extra pumpkin spice seasoning to these butterfinger balls!
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 927 |
| Fat: | 49 g |
| Carbohydrates: | 113 g |
| Protein: | 33 g |
| Cholesterol: | 0 g |
| Sodium: | 763 mg |
| Fiber: | 14 g |
| Sugars: | 33 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 2 cup2 cup2 cup Corn Chex, Or Corn Flakes
- 1 cup1 cup1 cup Almond Butter
- 0.5 cup0.5 cup0.5 cup Agave Nectar (Syrup)
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder
- 2 Tbsp2 Tbsp2 Tbsp Pumpkin Pie Spice
- 1 cup1 cup1 cup Baking Chocolate Chips
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, crush the cereal to be both powder and small bits of cereal. Add it to your mixing bowl.
- Then add the nut butter, agave and protein powder. Mix until your batter forms. Roll into balls.
- Place in the freezer to let harden.
- In the meantime, melt 1 C of chocolate chips and 1 tbsp of coconut oil together. Dip the Butterfinger balls in the chocolate, let the chocolate harden and enjoy 🎃🍂🤎
Add a Note
My Notes:
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