Low Carb Peanut Butter Candy Bar Squares

http://low-carb-news.blogspot.com/2013/01/peanut-butter-candy-bar-squares.html
Photo by Aubrey F.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

48

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

48

servings

Ingredients

  • Condensed Milk (x2), see recipe below

  • (leave out Thickening Agent)

  • 1/2

    cup peanut, OR almond butter (125 mL)

  • 2

    eggs, fork beaten

  • 2

    cups ground almonds (500 mL)

  • 2

    cups sugar-free chocolate chips, (500 mL)

  • OR a combination of white and dark

  • chocolate chips

  • 1

    cup fine desiccated coconut, (250 mL)

  • (unsweetened)

  • 1/2

    cup chopped, pitted prunes (125 mL)

Directions

In food processor, prepare Condensed Milk and add peanut, OR almond butter and eggs. Process until smooth. In large bowl, combine ground almonds, chocolate chips, OR a combination of white and dark chocolate chips, coconut and prunes. Stir in condensed milk mixture. Stir to combine well. Pour into parchment-lined 9 x 13-inch (2 L) glass casserole dish and spread evenly with the back of a dessert spoon. Bake in 350°F (180°C) oven 20 minutes, or until set and cake tester comes out clean. Variation: You could also use my Splendid Gluten-Free Bake Mix instead of ground almonds. It would make these very moist, fudgy squares a little less moist. The other alternative is to leave out about 1/2 cup (125 mL) of the condensed milk, which would make the squares a little less calorific as well. Personally, I liked them moist and fudgey. Helpful Hints: If you’re having trouble locating sugar free chocolate chips, chop sugar free chocolate bars of choice in food processor into coarse chips. You may use any combination of filling ingredients that appeal – chopped pecans or peanuts, raisins snipped in half, more coconut, dried sugar-free cranberries, etc. You may also use less of the filling ingredients. These are great straight out of the freezer as well. The nutritional analysis is with Condensed Milk using zero carb sweeteners. Yield: 48 or 54 squares 1 square 138.1/122.7 calories 3.6/3.2 g protein 10.7/14.3 g fat 3.0/2.5 g carbs CONDENSED MILK Be prepared for a delicious surprise – very similar in consistency and taste to the real thing! This recipe will be useful in some of your old favorite desserts. It will not necessarily work well in all baked goodies. 1/3 cup heavy cream (75 mL) 1/3 cup unsalted butter, softened* (75 mL) 3 tbsp water (45 mL) 1/2 tsp vanilla extract (2 mL) 2/3 cup SPLENDA® Granular (150 mL) 1/3 cup whey protein powder (75 mL) (natural or vanilla) 1/3 cup whole milk powder (75 mL) 1/8 tsp Thickening Agent, (0.5 mL) page 53, Low-Carbing Among Friends, volume-1 In blender or food processor, place whipping cream, unsalted butter, water, vanilla extract, SPLENDA® Granular, whey protein powder, whole milk powder and Thickening Agent, page 60. Blend until smooth. Helpful Hints: Skim milk powder may be used instead. Blend coarse milk powder in blender to equal 1/3 cup (75 mL). This step may not be necessary with very powerful blenders which will still produce a very smooth product. I suggested unsalted butter as depending on the whey protein powder used, the condensed milk could taste overly salty. Taste the end product and add a pinch of salt, only if necessary and blend again to incorporate. Above is the original recipe using SPLENDA® Granular, however you may use a combination of liquid sucralose and powdered erythritol. You would need more sweetener was my experience, however, do a taste test and see. Use regular, fresh cream and not the kind that is boxed and sits on the shelf for weeks. Yield: 11/8 cups (275 mL) 1 tbsp (15 mL) per serving 64.1 calories 1.9 g protein 5.5 g fat 2.0 g carbs Using zero carb sweeteners, changes the nutritional analysis to: Yield: 11/8 cups (275 mL), 1 tbsp (15 mL) per serving: 60.6 calories; 1.9 g protein; 5.5 g fat; 1.1 g carbs.

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