While the butter is browning, establish the packaging: five small IKEA tupperware containers.
As the sautee progreesed, added more butter and additional cannabis.
Ingredients to order: (chunky) peanut butter, honey, himalayan sea salt, almond butter, coconut oil, vanilla extract, walnuts, serrano chiles, pili nuts, hershey’s (unsweetened) cocoa powder.
Sautee for 20 minutes on the lowest heat. Once cannabis is drying & crisp – and prior to burning, the odor is earthy and somewhat piney – remove from heat.
While cannabis rested, prepare the chocolate ‘bark’ – heated coconut oil (enough to be viscous), cocoa powder to taste, honey to taste, vanilla extract to taste. Add cannabis oil, resulting in a fine, chocolatey blend, ready for production.
Pour evenly into each Cannabar container, now lined with foil to expedite access once frozen.
Ready for use as soon as six hours, but optimally they will freeze longer to establish harder texture. Enjoy responsibly*.
*You must have a prescription for cannabis from an approved physician in order to consume cannabis legally. This recipe is for medical purposes only.