Cookie Candy Bars - Sugar Free, Flour Free
Author: Donna Reish
Serves: 8x8 pan (16 bars)
- COOKIE BAR LAYER:
- 1 cup creamy peanut butter
- ⅓ cup plus 1 TBSP Pyure (or Gentle Sweet or Homemade Pyure or other stevia blend) Or use ¾ cup of a cup-for-cup sugar sub
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- GANACHE TOPPING LAYER:
- 1 cup peanut butter, melted and loosened but not too hot
- 1½ cups sugar-free chocolate chips (almost one bag of Lily’s chocolate chips)
- CANDY TOPPING:
- The equivalent of 4 to 6 fun sized candy bars. You can use any of these sugar-free recipes---found in my cookbook, Sugar-Free, Flour Free
- Homemade Take Five Bars crushed with extra nuts OR
- Pay Day Drops crushed with chocolate chips (resulting in a Baby Ruth candy of sorts) OR
- Homemade White Chocolate Drops crushed with chocolate chips and nuts OR
- White Chocolate Cereal Mix crushed finely OR
- No Bake PB Bars or Buckeyes crushed OR
- Sugar-free candy bars with almonds, toffee, etc.—sort of sugar-free versions of Hersheys With Almonds, Heath, or Reese’s Cups
- Preheat oven to 350°.
- Stir together all cookie bar base ingredients in a medium bowl until well blended.
- Line 8” x 8 “ baking pan with parchment that comes up the sides some. Spray parchment with cooking spray.
- Press cookie dough into parchment until even.
- Bake at 350° convection for 10 to 12 minutes (12 to 15 minutes regular oven) until puffed and lightly browned.
- Cool for ten to fifteen minutes.
- Prepare candy topping by placing all of your candy in a zipper type bag and crush with a mallet until crushed but not powdered.
- Prepare Chocolate Ganache: Melt chocolate chips slowly in microwave or double boiler. (Follow Chocolate Melting Instructions on page 99.) Stir loose (but not hot) peanut butter into the melted chocolate chips.
- Spread the ganache over the almost-cooled bars.
- Sprinkle crushed candy evenly over the ganache while it is still warm/soft.
- Allow to cool on counter or in refrigerator until ganache is firm but still somewhat soft.
- Cut into bars and serve or freeze.
Calories: 104 Fat: 9 Carbohydrates: 3 Protein: 4
Recipe by Donna Reish at https://donnareish.com/cookie-candy-bars-sugar-free-flour-free/
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