This recipe for The Best Homemade Low-Carb Snickers Bars will satisfy any craving for caramel peanut chocolate goodness. These bars can be a delicious treat even for people on low-carb, keto, gluten-free, diabetic, or Banting diets.
Preheat the oven to 375º Fahrenheit. Grease an 8" X 8" baking pan with oil of choice.
In a food processor, pulse together the almond flour, granulated stevia/erythritol blend, baking soda, and sea salt. Add the vanilla extract and the butter. Process until mixture sticks together to form a dough.
Press the dough mixture into the prepared pan.
Bake the cookie layer in the preheated oven until the top is slightly brown in the center. Allow to cool completely
Heat butter, Vitafiber IMO, and granulated stevia/erythritol blend in a 1 1/2 to 2 quart saucepan over medium heat, stirring frequently. When mixture comes to a simmer, add a candy thermometer. When mixture reaches 250º Fahrenheit, stir in the whipping cream. Mixture will foam up.
Bring mixture back to 250º Fahrenheit. Remove from heat and add the vanilla extract, sea salt, and peanuts. Immediately spread the mixture over the cookie crust. Allow to cool completely in the refrigerator before going on to next step.
Loosen the edges of the baking dish with a knife or spatula. Transfer to a cutting board and cut into 12 bars.
Place chocolate, coconut oil, and heavy whipping cream in a small saucepan. Heat over low heat, stirring constantly, until the mixture is smooth.
Spread the chocolate evenly over the tops of the bars. Allow to cool before serving. Store in an airtight container in the refrigerator.
Serving size: 1 bar (1/12th of the recipe)
Net Carbs (g): 4