Low Carb “Snickers Bar” Candy

• Produce

  • 3/4 cup Peanuts, salted

• Refrigerated

  • 1 Egg white

• Canned Goods

  • 3 tbsp Designer vanilla whey protein powder

• Condiments

  • 4 tbsp Peanut butter, natural creamy

• Baking & Spices

  • 3/4 cup Chocolate chips, sugar-free
  • 1/8 tsp Cream of tartar
  • 3/4 tsp Vanilla, sugar-free
  • 1/4 tsp Xanthan gum

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Heavy cream

• Other

  • 1/4 cup Steviva Blend, or 3T + 3/4 tsp Truvia

Found on lowcarbyum.com

Description

Ingredients

• 1 egg white
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon sugar-free vanilla extract
• 1 Tablespoon Steviva Blend, or 2-1/2 tsp Truvia (1/2 cup sugar equivalent)
• 3 Tablespoons Designer Vanilla Whey Protein Powder
• 2 Tablespoons butter
• 1/4 cup Steviva Blend, or 3T + 3/4 tsp Truvia
• 2 Tablespoons heavy cream
• 2 Tablespoons natural creamy peanut butter
• 1/2 teaspoon sugar-free vanilla extract
• 3/4 cup salted peanuts, chopped
• 3/4 cup sugar-free chocolate chips
• 2 Tablespoons natural creamy peanut butter

Directions

• In deep mixing bowl, whisk egg white until soft peaks form. Beat in cream of tartar, xanthan gum, vanilla, and 1 Tablespoon Steviva Blend. Gradually beat in the 3 Tablespoons vanilla whey protein powder. The consistency should be thick and sticky like a marshmallow cream. Set aside.
• In medium heavy saucepan, melt butter over medium-high heat. Mix in ¼ cup Steviva Blend and heavy cream. Once it reaches a boil, cook and stir 5 minutes more. Pour into sticky egg white mixture then add in peanut butter and vanilla. Mix until well combined; stir in peanuts. Spread into a 7×11 pan lined with waxed or parchment paper. Cool in refrigerator.
• In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter caramel mixture and spread evenly to cover top.
• Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.