Low Carb Tagalong Bars
Low Carb Tagalong Bars is a Southern recipe that serves 16. For 67 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 221 calories, 5g of protein, and 21g of fat. If you have caramel, swerve sweetener, butter, and a few other ingredients on hand, you can make it. 510 people found this recipe to be scrumptious and satisfying. It is brought to you by All Day I Dream About Food. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Plenty of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so great. Users who liked this recipe also liked Tagalong Bars, Tagalong Bars, and Girl Scout Cookie Tagalong Cake Bars.
Servings: 16
Ingredients:
1 1/4 cups almond flour
1/4 cup butter
1/4 cup butter, chilled and cut into small pieces
2 tbsp butter
1/2 tsp caramel extract (can use vanilla extract)
2/3 cup creamy peanut butter
3 ounces sugar-free dark chocolate (such as Lily's), chopped
1/4 cup heavy whipping cream
1/4 tsp salt
1/3 cup Swerve Sweetener
1/2 cup powdered Swerve Sweetener
Equipment:
oven
frying pan
microwave
whisk
bowl
offset spatula
Cooking instruction summary:
Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs. 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. 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. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes. In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). 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.
Step by step:
1. Preheat the oven to 350F.
2. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
3. 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.
4. 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. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
5. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
6. In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!).
7. Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
8. Spread over the chilled filling.
9. Let set at room temperature for about 1 hour.
Nutrition Information:
covered percent of daily need
