Sugar Free SNICKER’S Candy bar
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Chocolate Coating:
2 cups ChocoPerfection (or 2 cups of homemade “healthified” milk chocolate)
1 cup Natural Peanut Butter
Nugget Layer:
1/4 cup butter
1/4 cup Swerve confectioners (or erythritol )
1 tsp stevia glycerite
1/4 cup vanilla egg white or whey protein
1 cup cream cheese
1/4 cup natural peanut butter
1 tsp vanilla
1 1/2 cup salted peanuts, chopped
Caramel Layer:
1 cup Allulose OR xylitol
6 TBS butter
1/2 cup heavy whipping cream
In a saucepan melt 2 cup of the milk chocolate chips, and 1 cup of creamy peanut butter. Spread HALF on bottom of cake pan. Then put in freezer to set up while next layer is prepared.
NUGGET LAYER: In a saucepan boil 1/4 cup of butter, 1/4 cup of erythritol (or Swerve), and 1/4 cup whey protein together for about 5 minutes. Take off stove and add 1 cup cream cheese, 1/4 cup creamy natural peanut butter, 1 tsp vanilla, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer.
CARAMEL LAYER: Using Just Like Sugar: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….so good on veggies!). Immediately add the Just Like Sugar and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks. Drizzle all over the cheesecake just before serving. You can also top with pecan pieces.
Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Spread over the top of the second layer that is chilling- place back in freezer.
Next you will want to cut into candy bar shapes…I like to make them “mini” for portion control. Warm the chocolate coating and roll the frozen bars in the chocolate to coat well. Place on parchment paper and chill. Keep in refrigerator. Makes 24 candy bars. (You can also use THIS MOLD for the candy bar shapes.)
NUTRITIONAL COMPARISON (per bar)
Traditional Snickers = 271 calories, 34.5 carbs, 1.3g fiber, 4.3g protein
“Healthified” Snickers = 254 calories, 8 carbs, 4.6g fiber, 5.6g protein
I LOVE snickers! The one chocolate bar that I have really been missing since changing how I eat. I will be making these tomorrow.
ps I have been obsessed with your blog after stumbling on it a few days ago. I am working my way forward from your first posts back in 2010.
Thanks girl! Let me know what your favorite recipes are!;)
We can do it with almonds right with thyroid problem peanuts does something to it thanks so much for recipe
Yes, almonds would work great. 🙂
Hi Maria, Wondering when you buy peanuts, what to look for? Most have oil? Is that ok? I found some at Costco with peanuts, peanut oil, and salt for the ingredients? Thanks!
Peanuts, peanut oil and salt sounds great! Just try to stay away from soybean oils or other bad oils. 🙂
It doesn’t say here or in your Sweets book, but what size cake pan? I assume square or rectangular….
And do you spread the hot caramel or do you let it cool to room temperature?
Thank you!
Yes, just an 8 inch square pan. I let it cool a little but still warm enough to spread easy. 🙂
Looks like ingredients for nugget layer show 1/4 c swerve but the directions show 1/2 cup, also the nugget layer ingredients doesn’t show pb, but the directions do…
Sorry, updated it above. Thanks!
Maria, can you give a link for molds you used for this candy bar?
I added the link above. 🙂
http://astore.amazon.com/marisnutran05-20/detail/B003QP3HTM
OMW MARIA!!!! These are outrageously delicious! I don’t know how you do it – coming up with such clever recipes. Such a talent you have. Can’t wait to see the look on my husbands face tomorrow when I present him with your Angel Food cake AND keto snickers bars for his birthday! The poor man will probably cry with pleasure! 🙂
Thanks!
OMG!! These Snickers Bars are so GOOD!! They taste like the high carb version. I was worried when I saw the protein powder (I thought it would leave an after taste) but I can’t even tell it is there. Thank you so much for this recipe!!!
Thank you! 🙂
Why is there not a fat count?
Just an older post that I didn’t post fat. Sorry. You can enter the content into any calorie counter to get it.
can i sub a different sweetner for the caramel sauce besides the Just like Sugar or Xylitol? or for the nugget, can i use a liquid sweetner instead??
You could try Swerve v
I just made these. Taste exactly like a snickers!!!!
Thanks!!!
i dont see a printable version of this recipe
It is an old version of blogger. You can cut and paste into a word document;)
Would these be considered an S for THM?
I’m not sure what you are asking.
I would say yes 🙂