It is getting close! It is almost Christmas candy time. I am already up to my eyeballs in sweets, because I am putting together a really fun issue of the Diner News. I have one whole page of candies. These are my favorites so far. If you like Snickers, you are gonna flip for these.
The chocolate is the real thing. The creamy center is a cream cheese and peanut delight. I know the caramel layer is inside on a Snicker bar, but for me, it is a little dollop of caramel dip on the top. The taste is so there, and the caramel won't pull out your fillings! I don't have any fillings, but I do remember when my oldest son couldn't eat caramel because of his braces. These will work!
I know a guy who used to keep Snickers bars in his freezer. This is really close to that. Just keep em cold. One is so rich, you won't need more! I made these in my square silicone brownie bite pan, but mini muffin cups will work just as well. You can even put them in cupcake papers if you want. I just wanted to be able to see those beautiful layers of yumminess.
Candy Bar Treats
3 oz unsweetened chocolate
2 tbsp creamy natural peanut butter
1 tbsp unflavored coconut oil
1/4 cup powdered sweetener
4 oz cream cheese, room temperature
2 tbsp powdered sweetener or equivalent
1/4 tsp vanilla
1/4 cup chopped peanuts
3 tsp Walden Farms Caramel Dip
Melt chocolate over low heat. Stir in peanut butter, coconut oil and sweetener until smooth. Pour half of the chocolate mixture into 12 mini muffin cups or silicone molds. Chill in the refrigerator or freezer until firm.
While that is chilling, combine the cream cheese, sweetener and vanilla. Mix until very smooth. Remove chocolate from freezer and divide the cream cheese mixture among all the cups. Press the peanuts on top of the cream cheese.
Spoon the remaining chocolate mixture over the peanuts. Chill again until firm. Top each candy with 1/4 tsp Caramel Dip.
each candy is 119 cal. 2 net g carbs
Yep, it is pretty easy. Not much effort for a great taste. One word of advice. Use whatever sweetener you like the best. Chocolate is often tough to sweeten. Lots of people think sucralose just doesn't do a good job of sweetening chocolate. I tend to use a lot of Swerve, but I often throw in a little of another type of sweetener. I think they work together well in combination. You will be able to use liquid stevia or sucralose here too, but too much can seize the chocolate. Granulated erythritol often does not melt into chocolate well, so go with powdered. Judge with your taste buds and don't be afraid to experiment a little.
Thanksgiving is almost upon us. I have two meals to help prepare this year, one at school. Lots of turkey breasts baking at my house this week. Our family holiday is going to be pretty small. Only one of my sons is going to be with us. That is so hard on a Mama's heart. I am finding it hard to scale down the food and even harder to not cry over missing my boys. I had better just be super thankful for the loved ones who will be there. I still have my amazing mom, and my hubby gets part of the day off. Maybe we will see a niece or two. I hope your holidays are blessed. Be sure to love on people wherever you are! That is more important than the food anyway.
Get more great recipes at the Low Carbing Among Friends Facebook Page: https://www.facebook.com/LowCarbingAmongFriends
Order any of our great cookbooks at http://amongfriends.us/24-7-LCD.php
Order my original e-book or the latest version for couples and singles,
A Table for Two here.