LOW CARB TAGALONG BARS

Author: Liz Jocson 

Ingredients

Crust::
1 1/4 cups almond flour
1/3 cup Swerve Sweetener
1/4 teaspoon pure Stevia
3 tablespoons sugar free chocolate caramel truffle syrup
1/4 tsp salt
1/4 cup melted butter
 
Peanut Butter Caramel Filling::
2/3 cup creamy peanut butter
1/4 cup butter
1/2 cup powdered Swerve Sweetener
1/4 cup heavy whipping cream
1/4 teaspoon salt
1 teaspoon gelatin 
3 tablespoons sugar free Chocolate Caramel truffle syrup www.skinnymixes.com/collections/skinny-syrups/products/su...
 
3 tablespoons sugar free Caramel syrup
www.skinnymixes.com/products/sugar-free-caramel-syrup
 
2 spoonfuls of caramel sauce
lizjocson.blogspot.com/2021/04/keto-carmel-sauce.html
 
Chocolate Topping::
3 ounces sugar-free chocolate chips
2 tbsp butter

Steps

Crust:Preheat the oven to 350F. Combine almond flour, butter, sweeteners, syrup and salt. Blend with hand mixer.
Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
Peanut Butter Filling:In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Add gelatin whisk in. Return to microwave for 30 seconds. Stir in the sweeteners until well combined and then whisk in the cream and syrups.
Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
Chocolate Topping:In a microwave safe bowl, combine the sf chocolate chips and butter.
Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
Spread over the chilled filling. Let set at room temperature for about 1 hour.
Enjoy!