Post by Loupy on Jun 4, 2017 19:04:09 GMT -7
SCOTCHEROOS
By Carolyn @ alldayidreamaboutfood.com/2017/06/low-carb-scotcheroos.html
Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy scotcheroos are a fun and tasty snack.
Makes: 20-25 squares
INGREDIENTS
1/2 cup butter
3/4 cup peanut butter
2/3 cup powdered Swerve Sweetener
1/2 tsp caramel extract or butterscotch extract
4 cups coarsely crushed pork rinds (About 3 ounces - measure out AFTER crushing)
3/4 cup flaked coconut
6 ounces sugar-free dark chocolate, chopped
2 tbsp coconut oil
INSTRUCTIONS
Line an 8x8 inch baking pan with parchment paper or waxed paper, leaving an overhang for easy removal.
In a large saucepan over medium low heat, combine the peanut butter, butter, and sweetener.
Stir until melted and smooth, then stir in the caramel extract.
Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan.
Chill until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together.
Spread over the chilled bars and let set in the fridge, about 20 minutes.
Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife.
These are rich so cut into 20 to 25 squares.
Nutritional Information
Calories: 147
Total Fat: 13.02g
Carbohydrates: 4.93g
Fiber: 1.99g
Sugars: 0.98g
Protein: 4.3g
By Carolyn @ alldayidreamaboutfood.com/2017/06/low-carb-scotcheroos.html
Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy scotcheroos are a fun and tasty snack.
Makes: 20-25 squares
INGREDIENTS
1/2 cup butter
3/4 cup peanut butter
2/3 cup powdered Swerve Sweetener
1/2 tsp caramel extract or butterscotch extract
4 cups coarsely crushed pork rinds (About 3 ounces - measure out AFTER crushing)
3/4 cup flaked coconut
6 ounces sugar-free dark chocolate, chopped
2 tbsp coconut oil
INSTRUCTIONS
Line an 8x8 inch baking pan with parchment paper or waxed paper, leaving an overhang for easy removal.
In a large saucepan over medium low heat, combine the peanut butter, butter, and sweetener.
Stir until melted and smooth, then stir in the caramel extract.
Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan.
Chill until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together.
Spread over the chilled bars and let set in the fridge, about 20 minutes.
Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife.
These are rich so cut into 20 to 25 squares.
Nutritional Information
Calories: 147
Total Fat: 13.02g
Carbohydrates: 4.93g
Fiber: 1.99g
Sugars: 0.98g
Protein: 4.3g
