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–+ servings

Whatchamacallit

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 30 minutes
Course Dessert, Egg Free, Vegetarian
Cuisine American
Servings 10
Calories 225.9

Ingredients
  

CRISPY NOUGAT CENTER:

  • 1/4 cup Natural Sweetener or allulose
  • 1 teaspoon stevia glycerite
  • 1/4 cup cream cheese softened
  • 1/4 cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 1 batch of Chocolate Crispy Fat Bomb Click HERE for recipe

CARAMEL LAYER (NOTE THIS WILL MAKE EXTRA):

  • 1/2 cup allulose
  • 1/2 cup butter
  • 1/2 cup whipping cream

CHOCOLATE LAYER:

Instructions
 

  • Make the nougat: In a heat safe medium bowl place place 1/4 cup of erythritol (or allulose), cream cheese, 1/4 cup natural peanut butter, 1 tsp vanilla and heat until soft and stir able (I heated in microwave for 1 minute). Stir until well combined.
  • Add the nougat to the tiny bits of crispy fat bomb. Stir well.
  • Form into candy bar shapes. Place on parchment. Let cool in freezer until set.
  • Caramel Layer: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. If you don’t work fast, the sweetener will burn. You may want to wear oven mitts; the caramelized sweetener will be much hotter than boiling water. Heat allulose on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. 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 allulose 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 than 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. This will make extra. Store in the refrigerator for up to 2 weeks.
  • Add a layer of 1 TBS caramel on top of the candy bars. Set in freezer to cool.
  • CHOCOLATE COATING: Make the chocolate coating by melting butter over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.
  • Once the caramel on the candy bar is cool spread the chocolate over the top.
  • Place back in fridge to set. Enjoy!

Nutrition

Calories: 225.9 | Fat: 22.3g | Protein: 2.85g | Carbohydrates: 3.5g | Fiber: 1.1g | P:E Ratio: 0.1