I love putting these bars in a container in the freezer and then letting a bar thaw 5 to 10 minutes before enjoying it with a cup of tea.  They’re great that way, but good at room temperature too.  This recipe would show case your favorite sugar-free chocolate - be it Chocoperfection or Lindt 70% bars broken up into pieces, Hershey's sugar-free chocolate chips, etc.  Some people use homemade sugar-free chocolate chips.  

It's a beautiful day on the mountain and I barely noticed until now. I need to go and get ready for the day.  It is just after 11 am - something wrong with that!  I intend to smell the flowers during the day today and also make some soup with my homemade chicken stock.

21/cups Gluten-Free Bake Mix, (560 mL)
1 tsp baking powder (5 mL)
1/tsp salt (1 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 12/3  cups sugar (400 mL)
2/cup butter, softened (150 mL)
1/cup granulated erythritol (75 mL)
11/2 tsp unflavored gelatin (7 mL)
11/2  cups sugar-free chocolate chips (375 mL) 

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix,  baking powder and salt.

In food processor, process eggs, liquid sweetener, butter, erythritol and gelatin until smooth.  Let the mixture sit 2 minutes to allow the gelatin to soften.  Add dry ingredients and process, scraping the sides at least once.  Stir in the chocolate chips.  Spread batter in greased 9 x 13-inch (22 x 33 cm) glass baking dish.  Bake 20 to 30 minutes or until turning golden brown and cake tester comes out clean.  Allow to cool completely and then cut into bars.

Yield:  30 blondies
1 blondie
118.4 calories
2.3 g protein
9.2 g fat
2.1 g net carbs