Easy Keto ” Snickers” Candy Bars

Easy Keto ” Snickers” Candy Bars

Easy Keto “Snickers” Candy Bar (Nut Free Options)

This recipe is designed to teach everyone how to make easy keto "Snickers" candy bars with nut free options
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 bars

Ingredients

Caramel Sauce

  • 48 grams granulated monkfruit sweetener or granulated sweetener of choice (1/4 cup)
  • 48 grams golden monkfruit sweetener or brown sugar sweetener of choice (1/4 cup)
  • 1/4 cup keto corn syrup substitute or keto syrup of choice
  • 1/4 cup keto sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 2 TBS butter
  • 83 grams chopped nuts of choice (1/2 cup) Can leave the nuts out if desired if allergic to nuts use: sunflower seeds, pumpkin seeds, crushed pork rinds, chopped keto pretzels or anything that will make a crunch in the candy bar.
  • 1/4 cup coconut cream

Nougat

Chocolate Coating

  • 9 oz keto chocolate chips
  • 2 tsp coconut oil

Instructions

  • Line an 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over the sides for easily removal Set aside

Caramel Sauce

  • In a large microwave safe bowl combine the sweeteners. Whisk together until fully combined. Make sure the bowl is large enough this mixture bubbles a lot while cooking
  • Add the syrup, condensed milk, and vanilla. Whisk to fully combine
  • Add the butter. Microwave on high 1 1/2 minutes. Stir until butter begins to melt. Microwave on high in 30 second interval until the butter is completely melted and sweeteners are beginning to dissolve. (Mine took 3 minutes total) Watch carefully the mixtures bubbles up a lot while it is cooking.
  • Use oven mitts to remove the bowl from the microwave. The bowl will be hot. Use a fork and stir for at least 30 seconds or until the sweeteners are fully dissolved
  • Microwave on high for 2 to 5 minutes or until bubbly and slightly sticky. Times vary depending on microwave wattage and the type of bowl. (Mine took 4 1/2 minutes)
  • Stir and carefully fold in the nuts (if using). Set aside while making the nougat

Nougat

  • In a medium mixing bowl combine the peanut butter and the syrup. At first the mixture will seem watery but it will thicken as you stir.
  • Spread the mixture evenly throughout the bottom of the prepared pan. Set aside
  • Take the bowl of caramel sauce ( it will have dried to a paste type texture) Gradually add the coconut cream one tablespoon at a time and stir with a fork until fully combined and creamy
  • Spread the caramel sauce evenly over the nougat. Place in the freezer for at least 45 minutes or until firm enough to cut into bars
  • Remove from the freezer. Grasp parchment paper and gently lift the slab from the pan. Place on a cutting board or cutting service
  • Cut slab into bar size of choice. ( I cut bars into 4 x 1 inch bars ) Place bars back onto lined baking sheet. Freeze another 30 minutes or until very firm.

Chocolate Coating

  • Just before removing the bars. In a small bowl combine the chips and the coconut oil. Microwave on high in 15 second intervals until the chips are fully melted. Stir after each 15 second interval
  • Place bars one at a time into melted chocolate. Use 2 forks and spread the chocolate over the bars until fully coated with the chocolate. Place the coated bars onto a lined baking sheet. Make sure to do this one at a time and keep the other bars in the freezer
  • Place coated bars in the refrigerator and chill about 30 minutes or until the chocolate is solid
  • Remove and eat immediately. Store leftovers in an airtight container in the refrigerator up to 1 week


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