Not sure what to do with those left over chippies? You know what I mean, the crushed tortilla chips at the bottom of the bag. I know my hubby doesn’t like a chip unless he can use it to scoop mounds of guacamole and salsa… poor, sad, unloved chips… don’t despair, here’s an awesome way to repurpose them! Did I mention there’s chocolate involved? mmmmhhh…. chocolate….
I used a little innovation to create BUTTERFINGERS! I turned those chip bits to peanut buttery chocolate goodness! And, even better, I didn’t have to waste any food. Food waste is a HUGE problem in the U.S. ! Did you know 40% of food in America goes to waste? Food that could otherwise lift 430 million Americans out of hunger? Yup, sad right? So save your family $600 a year and try not to waste food… *steps off soapbox*… Back to the recipe!…
Here you have it, Homemade Butterfingers!!!!
- 1 1/4c Tortilla chip remains; crushed!
- 5T maple syrup
- 2t molasses
- 2T nutritional yeast
- 1c real peanut butter
- 1/3c chocolate chips
- 1t coconut oil (optional)
Start by really crushing those left over chips, the smaller the pieces, the better!
On the stove top at low to medium heat, melt together your peanut butter, molasses, maple syrup and nutritional yeast.
Press your mess into a greased or parchment lined pan. Be warned, your fingers might get a bit messy while you press it down! I made my butterfingers a little thicker and used only half of a 9×9 pan.
Then, in a microwave safe bowl, begin to melt your chocolate chips and coconut oil. [I use the coconut oil only because it makes the chocolate look a little nicer in the end]. You can also use a double boiler to melt the chocolate or, like I did, microwave in 15-20 second intervals and stir in-between. Then I just spread the chocolate on!
Toss this in the freezer for an hour or so to harden. When finished, pull the pan out, let thaw a minute or two and begin slicing.
And, be sure to check out Welli Desserts!