As a mom of children with life-threatening allergies to peanuts and most tree nuts, I’m ashamed to say I still used to crave peanut butter. I would sometimes sneak in a pb&j sandwich from the deli when my mother-in-law was watching the kids. Yup. That was an actual outing. I would then go home and be worried about touching the kids or kissing them good night. It felt wrong but, I still wanted to eat it.
I remember one night when the kids were sleeping out and we went to a party at a friend’s house. My friend, Niki Grados brought these peanut butter fudge bars for dessert. Needless to say, with no worries of seeing the kids, those fudge bars and I had our own private party. I don’t know how many I ate but it wasn’t pretty. Creamy, sweet peanut butter with a layer of fudge that cracked when you bit into it. So sinfully good.
Flash forward a few years to about 6 months ago. The allergist and I thought it made sense to test the boys to see if they grew outgrew their almond allergies since their numbers were pretty low. This entailed spending a day at the hospital tasting small amounts of almond butter, building up gradually to see if they would be able to tolerate an entire serving without any reaction. Both passed and I was introduced to Barney Butter, a pure almond butter, free from gluten, peanuts and other tree nuts. You don’t realize how rare it is to find almonds that haven’t been contaminated with other nuts.
Since then, Barney Butter has become a very close friend of mine. It tastes even better than peanut butter and is a great source of protein. They have smooth and crunchy varieties. I love them both and am happy I no longer have to sneak around to get my peanut butter fix. My oldest still stays away from it because it reminds him too much of peanut butter but my 5 year old eats it often as a sandwich or spread onto Smoreables. I sub it in for peanut butter in a lot of dessert recipes. This is the one I started with, recreating the dessert I had that memorable night! I wasn’t dissapointed. You won’t be either! You just might be a little mad at me after you eat them all up.
You will need graham cracker crumbs for this recipe. If you would like to make them homemade, the recipe is here. Otherwise, you can use Smoreables or any other kind you like.
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup crunchy almond butter
- 3 cup confectioners’ sugar, sifted
- 1½ cup gf graham cracker crumbs (see note above)
- 1½ cup semisweet chocolate chips
- Line a 13 by 9 by 2-inch pan with foil.
- Combine the butter, almond butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.
- Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
- When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.