Name: Peanut Chocolate Caramel Bars (Keto, Low Carb, Gluten Free)
Prep time: 10 min
Total time: 40 min
Cuisine: Low Carb
Ingredients: 1/2 cup almond butter or peanut butter; 1/2 cup coconut oil; 1/4 cup liquid sweetener (I used sugar free maple syrup but regular maple syrup or honey will work); 2 tbsp stevia; 2 cups peanuts; 1/2 cup butter; 6 tbsp swerve (or sugar); 1/4 cup heavy cream; 1/4 tsp salt; 1/4 tsp xanthum gum; 3/4 cup Lily's chocolate chips (or other chocolate chips); 2 tbsp heavy cream; 2 tbsp coconut oil

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Do you ever miss candy bars? I certainly do and although I try and limit my sweets, I do not believe in denying myself any type of food. One of my favourite candy bars is a Snickers bar. Peanuts, chocolate and caramel combine the salty sweet taste that I love. When I mentioned to Mr. Grumbles that I needed to come up with a homemade version, he eyed me skeptically. That was all it took for me to sense a challenge!

The nice thing with a Snickers bar is it is very basic.

All a Snickers bar is made up of is a layer of nougat, peanuts, caramel and chocolate. Easy, right? It sure is!

The Execution

First, I lined a 9 x 11 baking pan with parchment paper to make sure that I would be able to get these little beauties out of the pan.

Next, in a medium bowl, I heated up some almond butter, coconut oil and liquid sweetener. I added peanuts and poured it into my baking pan. Knowing that it would need to harden, I placed it in the fridge as I began to prepare the caramel layer.

Making caramel is fairly simple. Caramel is just butter, cream and sugar combined and then boiled until it thickens. Seems simple enough right? I decided to stick to the basic recipe and replace the sugar with Lakanto Brown Maple Syrup Sweetener and added a little xanthum gum to thicken the sauce.

The result? ABSOLUTELY DELICIOUS!

I pulled the peanut layer out of the fridge and poured the caramel coating on top. Back into the fridge it went.

Finally, I only had the chocolate layer to takle and this was by far the easiest part. I simply combined Lily's Stevia baking chips with a little heavy cream and coconut oil.

Et Voila! A keto Snickers bar was born!

If you like this recipe, try these other bars as well:

Never again will you miss a store bought Snickers! These chocolate caramel peanut bars are simple to make, gluten free and low in carbs. No baking necessary! Simply layer peanuts, caramel and chocolate for the ultimate keto chocolate bar.

Peanut Chocolate Caramel Bars (Keto, Low Carb, Gluten Free)

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These bars are sooooo easy to make that you will never find yourself buying another store-bought chocolate bar again!

Total Time: 40 minutes
Yield: 24 squares 1x

Instructions

Cover a 9 x 11 baking tray with parchment paper.

Nougat Layer

Place nuts and stevia in a large bowl. Toss to combine. In a glass measuring cup, add almond butter, coconut oil and liquid sweetener. Microwave for 30 seconds. Mixture should be fairly liquid in nature. If not, place back in microwave for another 30 seconds. Pour mixture over nuts, stir to combine and pour into baking dish. Using an extra piece of parchment paper, press mixture down firmly. Place in fridge to harden.

Caramel Layer

In a medium saucepan over medium heat, combine butter and sweetener. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt. Return mixture to heat and boil 1 more minute.
Let cool slightly and then pour mixture over nougat layer making sure to cover the entire nougat layer.
Return to fridge and cool for at least 30 minutes to 1 hour.

Chocolate Layer

Once caramel layer begins to harden, prepare chocolate layer. Combine chocolate chips, cream and oil in a large glass measuring cup. Heat in 30 second increments in the microwave, stirring frequently. Do not let mixture boil otherwise the chocolate will seize.
Once chocolate mixture has liquefied, gently pour over caramel layer and return to fridge.
Allow bars to cool for at least 1 hour and preferably 4 hours before cutting into bars.
Store in the fridge or freezer.