Keto Copycat Snickers Bar | KETO RECIPE

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Keto Copycat Snickers Bar | KETO RECIPE

Keto Copycat Snickers Bar

Keto Copycat Snickers Bar: We’re going to inform it to you straight. Selfmade sweet takes time and endurance, particularly if you’re making chewy caramel and nougat. But it surely’s value it 1,000 instances over if you take a chew and understand that it’s even higher than your favourite store-bought packaged deal with—even when it does occur to be gluten-free and keto-friendly. 

YIELDS:
40

TOTAL TIME:
2 hrs

CAL/SERV:
233

Ingredients: Keto Copycat Snickers Bar

FOR THE NOUGAT

  • 1 c. uncooked cashews
  • Boiling water
  • 1 c. blanched finely floor almond flour 
  • 1/2 c. coconut oil, melted, plus extra for brushing
  • 1/4 c. finely shredded dried coconut
  • 2 tbsp. Swerve granular
  • 1 tsp. pure vanilla extract
  • Kosher salt

THE CARAMEL: Keto Copycat Snickers Bar

  • 1/4 c. heavy cream
  • 2 tbsp. brown Swerve
  • 1 c. unsweetened pure creamy peanut butter
  • 3 tbsp. coconut oil
  • 2 tbsp. sugar-free maple syrup
  • 2 tsp. pure vanilla extract
  • Kosher salt
  • 1 1/2 c. salted roasted peanuts

FOR THE CHOCOLATE COATING

  • 3 c. sugar-free semisweet chocolate chips 
  • 2 tbsp. coconut oil

Instructionsbookmarks

Step 1

Make nougat: In a big heatproof bowl, place cashews and pour sufficient boiling water over them to cowl by no less than 1 inch. Let sit 10 minutes. Drain properly.

Step 2

Switch drained cashews to a blender. Add almond flour, coconut oil, dried coconut, sweetener, vanilla, and a pinch of salt. Course of till clean.

Step 3

Brush a 9×9-inch baking pan with coconut oil. Line with parchment, leaving an overhang of no less than 2 inches on two sides. Brush parchment with coconut oil. Scrape cashew combination into ready pan and unfold into a fair layer with a spatula. Switch to freezer whereas making caramel layer.

Step 4

Make caramel: In a big bowl, whisk heavy cream and sweetener till sweetener is dissolved and cream varieties agency peaks. Add peanut butter, coconut oil, maple syrup, vanilla, and a pinch of salt and stir till properly mixed.

Step 5

Scrape caramel combination on prime of nougat layer and unfold evenly. Sprinkle evenly with peanuts and press flippantly to partially submerge peanuts. Return to freezer and freeze till chilly and agency, no less than 1 hour.

Step 6

Fastidiously raise frozen nougat and caramel layers from baking pan to a reducing board. Minimize sq. into 4 lengthy rectangles, then reduce every rectangle crosswise into 10 bars.

Step 7

Make chocolate coating: In a medium microwave-safe bowl, mix chocolate chips and coconut oil. Microwave, stirring each 20 seconds, till clean.

Step 8Dip every bar in melted chocolate, then place on parchment-lined baking sheet. Place in fridge to set, 10 minutes.

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