3 Favorite Candy Bars Made Keto

• In a medium mixing bowl whisk together almond flour, cocoa (if making a chocolate center), baking powder, salt xanthan gum, and powdered Swerve until fully combined and no lumps in the Swerve or cocoa
• Add butter. Whisk until all dry ingredients are moist
• Add egg white and vanilla. Whisk for 2 minutes or until fully combined and the dough is stretchy.
• Use a spatula, scrape down the sides of the bowl and push everything to the center of the bowl. Cover with plastic wrap and allow the dough to sit while the oven is preheating (about 10 minutes)
• Preheat the oven to 350 degrees. Line and spray a large baking sheet with parchment paper.
• Spoon batter about 1 TBS at a time onto the prepared baking sheet. Use finger and a fork to shape each scoop into skinny rectangles or you can pipe the dough into desired lengths onto the baking sheet then shape into rectangles.
• Bake at 350 degrees for about 15-18 minutes or until slightly dark on the edges.
• Remove from the oven. They will be slightly soft but will crisp up as they cool. Allow to cool on the pan for about 15 minutes or until crispy. If they don't seem to be crisping up put them back into the oven at 350 degrees for another 3-4 minutes and allow them to cool until they are crispy
• Transfer to a wire rack and allow to cool completely before coating. If the sticks are too wide after they are baked cut them into the desired size/ Line a large baking sheet with parchment paper and set aside.

Chocolate Coating

• In a shallow microwave safe bowl place chocolate chips and coconut oil .Microwave on high for 30 seconds. Stir together chips and oil until fully combined and completely melted. If needed microwave on high another 20-30 seconds or until chips are fully melted and smooth
• Place cooled wafers into the chocolate 1 at a time. Turn several times to fully coat the wafers. Place onto the prepared lined baking sheet
• Place in the freezer about 15 minutes or until the chocolate is firm. It's best to freeze for a couple of hours to fully firm up the chocolate coating.

• Line an 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over sides of pan to use as "handles"
• Whisk together 2 1/2 TBS of the honey substitute and the sweetener in a small sauce pan over medium heat until fully combined. Whisk continuously until the mixture comes to a low boil.
• Simmer for 1 minutes stirring continuously
• Add peanut or seed butter. Stir until fully combined and smooth
• Remove from the heat. Scoop peanut butter mixture in a medium mixing bowl. Gradually fold in the crushed pork rinds until they are evenly distributed and fully coated. If need crush the pork rinds down as you add them
• Allow to cool just slightly so you can touch the mixture without burning you fingers
• Gradually add the remaining 2 1/2 TBS of the honey substitute. And stir until fully combined and the mixture is slightly sticky.
• Press the mixture into a firm ball. Massage the ball in hands to make sure everything is coated and sticking together
• Place the ball into the prepared loaf pan. Press the mixture out to an even rectangle about 4 x 6 inches in size. Freeze about 10 minutes or until the mixture is firm
• Line a medium baking sheet with parchment paper. Set aside
• After the peanut butter mixture has firmed up remove from the freezer. Grasp the paper "handles" and transfer the peanut butter slab to a clean cutting surface
• Carefully cut the slab into bars about 1 x 4 inches in size Freeze for 1 hour or until the bars are firm
• Remove from the freezer. Place chocolate chips and oil in a shallow microwave safe bowl. Microwave on high in 30 second intervals until the chocolate chips are fully melted. Use a fork and stir to combine the oil and melted chips after each interval until the mixture is smooth and silky
• Place firm peanut butter bars one at a time into the melted chocolate. Use 2 forks and carefully turn the bar several times to thoroughly coat with the chocolate
• Place coated bars onto the prepared baking sheet. Freeze another 20 minutes or until the chocolate is firm.
• Store leftovers in an airtight container in the freezer

• Preheat oven to 375 degrees. Line small baking sheet with parchment paper, Set aside
• In a large mixing bowl sift or whisk coconut flour, sweetener, baking powder, and salt until no lumps are in the dry ingredients
• Add the egg. Stir in the egg until all the dry ingredients are moist. Add the butter and vanilla. Stir until fully combined and a soft dough has formed
• Massage dough about 30 seconds to make sure of the texture. The dough should be moist but not sticky or crumbly. Roll dough back into a ball. Place dough back into the mixing bowl. Chill in the refrigerator 5 minutes to firm up the dough
• Remove dough from the refrigerator. Massage a couple time to make sure the dough didi not dry out. Scoop dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press each dough ball into a rectangle about 2 1/2 x 1 1/2 inches in size or press to desired
• Place in preheated oven, Bake at 375 for 12-14 minutes or until brown on the edges.
• Remove from oven. Allow to cool on the pan 10-15 minutes or until firm. Cookie bars will continue to crisp up as they cool. Transfer to a wire rack and allow to cool completely before topping with chocolate and caramel
• Once the cookies are cool. Place them on a lined baking sheet. Top each cookie bar with desired amount of caramel (if needed double the caramel recipe) Place on prepared baking sheet. Place in the refrigerator about 10 minutes or until the caramel is firm
• In a wide bowl microwave the chocolate chips and coconut oil in 15 second intervals until the chips are fully melted. Stir after every 15 second interval
• Remove the cookies from the refrigerator Place cookie bars one at a time into the melted chocolate. Use a spoon and scoop the chocolate over the cookie bars until they are completely coated. Place back onto the lined baking sheet.
• Place in the refrigerator and chill another 10-15 minutes or until the chocolate is firm. Store leftovers in an airtight container in the refrigerator up to 1 week