Monday, August 18, 2014

HOMEMADE LOW CARB FROZEN SNICKER BARS



I wanted so badly to come up with a good Snicker bar recipe! Ok, it's not an exact replica, but it's my version of a low-carb Snicker bar, and it was so rich, and so yummy, and so addictive that I hesitate to post it, because it is really hard to eat just one.  It really is.  You have fair warning!  Make this ONLY when you are having lots of company to share it with, because you will want to keep eating them. I added peanut butter to the caramel layer in this.  I did so mainly because I didn't make enough of the caramel layer and didn't want to double it, so instead I thought adding some peanut butter to it would be great.  It was.  I'm glad I made that decision.  It's a bit time consuming to make, but not difficult.  You have to make it in layers, and you have to wait between layers for it to freeze.  So it is something you'll want to plan to make a day ahead or well enough ahead so that it has time to freeze.  The creamy layer has more chocolate to it than a real Snicker's bar, but I liked that also, so maybe I should rename it or something, but for now I'm calling it a Snicker's bar, because that's what it was patterned after.

Maybe I should call it a "Ginster's bar".  (My hubby calls me Ginster sometimes).  But that's sort of dorky.  So I'll stick with Snicker for now.

                   
HOMEMADE LOW CARB FROZEN SNICKER BARS

Cream Filling
7 5/8 ounces  Nestle Media Crema (Table Cream) -- (1 can)-available in Mexican section of Walmart
1/3 cup  powdered sweetener of your choice -- (powder granulated sweetener in coffee grinder)
8 pieces  Lindt 85% Cocoa Bar -- chopped
2 cups  LC-Marshmallow Fluff Mix -- prepared as directed
4 ounces  cream cheese
20 drops  Marshmallow flavor drops, Capella -- (optional, but adds to the flavor)
Caramel/Peanut Butter Layer
1/4 cup  butter
1/4 cup  granulated erythritol or xylitol based sweetener of choice
1/4 teaspoon  blackstrap molasses (OR dark molasses)
2 tablespoons  half and half -- (OR heavy cream)
1/4 cup  natural peanut butter -- (no sugar added)
1/2 cup  peanuts, dry-roasted -- salted
Chocolate Coating
2 ounces  unsweetened chocolate squares -- chopped
1/4 cup  coconut oil
1/3 cup  powdered sweetener of choice

Cream Filling: In medium saucepan, add table cream and powdered sweetener. Heat to almost a boil. Turn off heat and stir in chocolate pieces.  Stir with wire whisk until smooth and creamy. Place pan in an ice bath for 5 min. whisking all the while.

 Add the marshmallow fluff, cream cheese, and Capella drops and beat until smooth and creamy.  Pour into an 8x8 pan lined with nonstick foil.  Place in freezer until firm.

Caramel/Peanut Butter Layer: In heavy medium saucepan, add butter, granulated sweeteners, and blackstrap molasses.  Stir over high heat until butter is melted and mixture is very bubbly.  Turn down heat to medium and very, very slowly, just a little at a time, add the half and half, OR cream, while whisking vigorously. When all the cream is added, keep whisking and cooking for about 2 more minutes. Remove from heat. Add peanut butter and beat until smooth and creamy with electirc mixer.

 Stir in nuts.  Pour on top of frozen cream filling. Freeze until firm about 1 hour.

Chocolate Coating: In a small bowl place chocolate pieces, coconut oil, and powdered sweetener.  Microwave 30 seconds, stir, if needed  microwave again in 15 sec. increments, stirring in between, until melted and smooth.

Remove bars from pan. Cut into 16 squares and dip into the melted dark chocolate. Lay out on wax paper lined sheet and keep frozen.

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16 Servings: Per Serving: 250 Calories; 21g Fat (83.2% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber

NOTES : 4g net carbs


Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes 1-5! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks! 

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