Barney Butter Cups • 1 bag (11.5 oz) chocolate chips • 3/4 cup Barney Butter • 1/4 powdered sugar • Peanut butter cup molds or paper baking cups (trim to half the height)
In a double boiler melt the chocolate chips. With a pastry brush “paint” melted chocolate to line bottom and sides of molds. Refrigerate (if using paper cups place in muffin tin and then refrigerate).
Makes 20 “Reese's” size cups
Barney Butter Bars If you don't have time to bake multiple pans of cookies, try this quick, one pan bar recipe. You can substitute chopped dried apricots for the chocolate chips for a tart, chewy bar, or try adding coconut to the topping! Cookie crust: In a mixing bowl with attachment add: • 2-1/2 cups firmly packed brown sugar • 1/4 cup butter • 1/2 cup non-hydrogenated vegetable shortening (like Spectrum Organics)
Mix on medium then add: • 3 eggs • 1 jar Smooth or Crunchy Barney Butter • 1 tablespoon light corn syrup • 1/2 teaspoon almond extract • 1/2 teaspoon vanilla extract
Mix again. In a separate bowl mix with wire wisk: • 2 cups oat flour • 2 teaspoons baking powder Carefully add dry ingredients to mixer ingredients while on low until combined. Remove mixer bowl and add by hand: • 2 cups oats • 1-1/2 cups chocolate chips Press onto 17 x 12 x 1 cookie sheet.
Filling: Beat together: • 1 jar Smooth Barney Butter • 1/2 cup powdered sugar • 2 tablespoons cornstarch Spread over top of cookie crust.
Topping: Combine: • 1 cup oats • 1/4 cup brown sugar • 2 tablespoons melted butter Sprinkle over the filling layer. Bake at 350°F for 20 minutes. Cool completely before cutting. Makes 36 delicious bars.
Barney Butter Sandwich Cookies So easy and yummy Cookie: • Nabisco Famous Chocolate Wafer Cookies
Cream Filling: • 1/2 cup Smooth Barney Butter • 1/2 stick butter, room temperature • 1/2 cup powdered sugar Cream the Barney Butter and butter together with an electric mixer. Add the powdered sugar and beat for a minute more until thick and creamy. Drop by teaspoons between two chocolate wafer cookies and press together to make a cookie sandwich! Barney Butter Oatmeal Cookies These cookies are wheat-free, packed with protein, and contain less saturated fat than regular cookies because most of the butter is replaced with a healthier non-hydrogenated vegetable shortening. Chocolate Chip Cookie Variation: omit the cranberries, cinnamon and nutmeg and stir in lots of semi-sweet chocolate chips instead - my husband's favorite! • 1 cup granulated sugar • 1/4 cup butter (room temp - not melted) • 1/2 cup non-hydrogenated vegetable shortening (such as Spectrum Organics) • 3 eggs • 1 jar Barney Butter • 1 tablespoon light corn syrup • 2 teaspoons baking soda • 1/2 teaspoon almond extract • 1/2 teaspoon vanilla extract • 2 cups oat flour • 2 cups oats • cranberries • 1 teaspoon cinnamon • 1 teaspoon nutmeg
Heat oven to 350°F. In the bowl of an electric mixer combine brown sugar, granulated sugar and shortening; beat at medium speed until well blended. Beat in eggs. Beat in Barney Butter, corn syrup, and extracts. In a separate bowl sift the oat flour, baking soda, cinnamon, and nutmeg. Stir in oats and cranberries. Drop 3 inches apart onto baking sheets. Bake for 10 minutes or until just beginning to brown. Cool on baking sheets; transfer to cooling racks.
Banana, Almond Butter Pops from http://weelicious.com/2008/07/09/279/ I have been on a huge almond butter kick ever since I tried Barney Butter, which I think is the best of all the brands that I’ve tried. Still, my husband has always loved almond butter and he thinks he knows what tastes best, so just to make sure, I did a blind taste test with seven people of different ages (Kenya included!) to see what they thought. It was so much fun! I hid the three different nut butters we were testing (raw almond butter from Trader Joes and Mara Natha no-stir almond butter were the other brands) and let each person try a spoon full of each brand and let them decide which they liked the best. Incredibly, it was unanimous, Barney Butter won each time — even with my husband!
Besides the fact that this almond butter is smooth (not the kind where the oil and nut butter separate and you have to stir for ages to get it to a normal consistency). Even better, it’s produced by a California mother of four, has less saturated fat then peanut butter and its high in magnesium and vitamin E which amongst other things helps to protect skin, circulation, brain and hormones against pollution. These pops are a perfect energy treat for your little one because they have a fruit and protein. Try pulling them out at a kids summer party and I guarantee you’ll hear oohs and ahhhs from the crowd.
Banana, Almond Butter Pops (Makes 8 Pops, depending on the size of your molds) Ingredients • 3 Bananas • 1/4 Cup Almond Butter • 1/3 Cup Rice or Almond Milk (Plain or Vanilla)
Directions • Place the ingredients in a blender and puree until smooth • Pour several tablespoons of mixture into popsicle molds (follow manufacturer’s directions for your mold) • Freeze overnight (or a minimum of 4-5 hours) • Serve