HOMEMADE REESE’S BARS
If you are a fan of this confection, you’ll love the
low-carb version as well. So tasty and a very substantial, satisfying treat. Lovely peanut
buttery base with a substantial, thick chocolate topping.
Peanut
Buttery Base:
11/4 cups almond flour (300 mL)
1/2
cup smooth peanut butter (125 mL)
sugar
6 tbsp butter, melted (90 mL)
1/4
cup powdered erythritol, OR (60 mL)
6 coffee sweetener packets
Chocolate Topping:
(2/3 cup;
150 mL)
2 oz cocoa butter (60 g)
2 tbsp whipping cream (30 mL)
2 tbsp whole milk powder, optional (30 mL)
Peanut Buttery Base: In medium bowl, place almond flour. In small bowl, nuke peanut butter until soft
and stir in liquid sweetener, butter and eyrthritol, OR coffee sweetener. Stir into almond flour and spread evenly in
8-inch (20 cm) square glass baking dish.
Place in freezer and make the chocolate topping.
Chocolate Topping: In double boiler, melt chocolate chips and
cooca butter. Add liquid sweetener,
whipping cream and whole milk powder, if using.
Pour over top of peanut buttery base.
Freeze until firm and refrigerate.
Yield: 16/24 servings
1
serving
209.1/139.4
calories
4.2/2.8
g protein
18.9/12.6
g fat
1.5/1.0 g fiber
2.6/1.7
g net carbs
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