COOKIES: LOW CARB TWIX BARS(click here to print)

LOW CARB TWIX BARS

Crust:
• 1 1/4 cups almond flour
• 1/4 cup butter, chilled and cut into small pieces
• 1/4 cup Stevia
• 1/2 tsp xanthan gum
• 1/8 tsp salt
Caramel Filling:
• 1/4 cup butter
• 6 tbsp Stevia
• 
  
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 1/4 tsp salt
Chocolate Coating:
• 4 oz sugar free milk chocolate, chopped ( can also use dark chocolate)

Instructions

1. For the crust, preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
2. In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
3. Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove and let cool.
4. For the caramel, in a medium saucepan over medium heat, combine butter, Stevia,  Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
5. Remove from heat and add cream and vanilla. Mixture will bubble vigorously.
6. Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt.
7. Let caramel cool about 20 minutes, until thickened but still pourable.
8. Pour over crust and let set in refrigerator 10 to 15 minutes.
9. For the chocolate topping, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water.
10. Add chopped milk chocolate and stir until melted.
11. Pour chocolate over caramel and spread to edges with a knife or offset spatula.
12. Let chocolate set before cutting into squares or bars.

Notes

Serves 18. Each serving has 5.62 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.9 g.

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