Cookie Candy Bars - Sugar Free, Flour Free
Serves: 8x8 pan (16 bars)
Net Carbs: 3 grams
  • 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
  • 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)
  • 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
  1. Preheat oven to 350°.
  2. Stir together all cookie bar base ingredients in a medium bowl until well blended.
  3. Line 8” x 8 “ baking pan with parchment that comes up the sides some. Spray parchment with cooking spray.
  4. Press cookie dough into parchment until even.
  5. Bake at 350° convection for 10 to 12 minutes (12 to 15 minutes regular oven) until puffed and lightly browned.
  6. Cool for ten to fifteen minutes.
  7. Prepare candy topping by placing all of your candy in a zipper type bag and crush with a mallet until crushed but not powdered.
  8. 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.
  9. Spread the ganache over the almost-cooled bars.
  10. Sprinkle crushed candy evenly over the ganache while it is still warm/soft.
  11. Allow to cool on counter or in refrigerator until ganache is firm but still somewhat soft.
  12. Cut into bars and serve or freeze.
Nutrition Information
Calories: 104 Fat: 9 Carbohydrates: 3 Protein: 4
Recipe by Donna Reish at