Caramel BeTWIXt Chocolate

Oh my yum! Tip: We found that if you store these in the freezer…they taste like Twix ice cream bars. 😊 We ended up doubling the chocolate to cover all sides of the bar, but even with doing that these are only 1.97 net carbs each. You can also follow the original recipe to make layered bars, instead, which is easier. 😄

Macros and pricing:
️This meal will make 32 bars and cost roughly $11.07.
Per bar:
Fat – 8.5g
Total carbs – 10g
Net carbs – 2g
Protein – 1.2g

1¼ cups almond flour
¼ cup butter, chilled and cut into small pieces
¼ cup Swerve Sweetener
½ tsp xanthan gum
⅛ tsp salt

Caramel Filling:
¼ cup butter
6 tbsp Swerve Sweetener
2 tbsp coconut sugar
½ cup heavy cream
½ tsp vanilla extract
¼ tsp xanthan gum
¼ tsp salt

Chocolate Coating:
8 oz sugar free chocolate chips

Preheat oven to 325F and line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes. Remove and let cool.
For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream and vanilla.
Sprinkle with xanthan gum and whisk to combine. Whisk in salt. Let caramel cool about 20 minutes, until thickened but still pourable.
Pour over crust and set the whole pan in the freezer for at least a couple hours.
For the chocolate, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water. Add chopped milk chocolate and stir until melted. (My Crock Pot came with a Little Dipper which is perfect for chocolate)
Dip one side of the frozen bar in the cooled chocolate and use scraper or spatula to smooth chocolate and return the excess to the bowl. Do this to all the bars and place back in the freezer for a few minutes. The chocolate will begin to harden/freeze pretty quickly after applying to the frozen bar.
Repeat the previous step until all sides of the bars are covered in chocolate and return to freezer.

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