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A sugar free Snickers bar recipe that makes a delicious candy treat that can be enjoyed without guilt. Layering in a baking pan makes it quick and easy.
When I posted the giveaway contest asking what kind of low carb food recipes people were looking for, I had to ask myself that same question. After thinking about the question, the one thing I wanted was a low carb Snickers bar that wouldn’t give me digestive distress.
Occasionally, I buy the Atkins Caramel Chocolate Peanut Nougat Bar which is the closest low carb substitute I’ve found for a Snickers candy bar. The only problem with the Atkins sugar free Snickers bar is that I pay for the snack later because of the sugar alcohols used.
I came up with a low carb peanut butter caramel recipe that tastes just like the inside of a Snickers candy bar. It’s sweetened with a mix of stevia and erythritol so there’s no stomach pains. But, it is a soft caramel that keeps best in the refrigerator.
I thought about freezing the low carb caramel and cutting it into squares that it could be dipped into chocolate. However, that seemed like too much work for me to make a sugar free Snickers bar.
If you are a regular reader of my blog, you know that I like to keep my recipes simple. Therefore, I just used the same chocolate topping from the Peanut Butter Cup Square recipe I posted earlier.
The caramel layer remains soft so cutting the squares will crack the chocolate a little. Do you have some experience making hand dipped candies? If so, you may want to try coating small rectangular pieces of the caramel in chocolate to get cute little bite size sugar free Snickers bars.
Coating the filling completely in chocolate would give it the more authentic candy bar look and taste. And, it would help hold the shape of the caramel filling as well as be pretty enough for gift giving!
I was pretty surprised at how easy it was to make these low carb peanut caramel candies. If you are a Snickers lover like me, you certainly need to try them!
Sugar Free Snickers Bar Recipe
Low Carb “Snickers Bar” Candy
Ingredients
Peanut Caramel Layer:
- 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
- 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
Chocolate Layer:
- 3/4 cup sugar free chocolate chips
- 2 Tablespoons natural creamy peanut butter
Instructions
Peanut Caramel Layer:
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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.
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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.
Chocolate Layer:
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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.
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Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
Recipe Notes
Makes 35 squares
Net carbs per square: 1.4 g
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Heather says
Hi! i commented last time and I just have to say that i made this recipe again only this time i tried a smaller pan because the last time i used the 9×13 and i didn’t get to fill the entire pan. I could not find a 7×11 baking dish so i bought a 9×9 thinking that it wouldn’t fill out completely but it would be a lot better then the 9×13 pan. Although I’m confused because your pan seems way bigger and your pan is completely filled so my question is did you double your recipe? or do you just spread the mixture out really thin? i know it says we only used one egg white which is what i do but one i cook down the cream, the splenda and the butter it reduces way down (which i’m sure is the point to create the caramelly mixture) i followed all the directions but it still won’t fit in the entire pan. Unless you do spread it incredibly thin. I’m just curious if you double the batch or not.
Could you offer some advice?
thanks 🙂
Heather says
Hi! I made these today and I just wanted to let you know some things that i did a little bit differently! By the way mine came out wonderfully! I keep them in the freezer though because if i hold them in my hands too long they melt (which is why you mentioned keeping them in the fridge) So i think i added a little too much vanilla but it still came out great! also i used splenda instead of whatever sweetener you suggested. it still came out great! i’m finding that i’m getting lucky with the recipes i’m using because splenda seems to be working wondefully. so if anyone wants to use splenda you totally can! thanks for the recipe and i’m glad i got to make these. Also i didn’t have the right size pan so mine were put in a glass baking dish of 9×13 but it all worked out well 🙂 thanks again 🙂
Lisa says
Thanks so much for letting us know how these worked out for you Heather! I’m glad they came out well using Splenda and a 9×13-inch pan.
Esther says
Hi. This recipe looks great, but I have a question. I have both pure stevia extract, and erythritol. But… I usually follow recipes that give instructions on how to blend these together, rather than recipes that utilize pre-blended sweeteners (trying to use up what I already have).
Do you know how much of pure stevia extract and erythritol I would have to blend in order to achieve the equivalent of the steviva blend that you mentioned?
Oh, and if it helps, I have both the liquid and powder form of pure stevia extract.
Thank you so much! I have recently started eating mostly-grain free, and completely sugar free, and have been hunting down recipes like crazy. 🙂
Lisa says
Sorry took so long to reply, we were preparing for tropical storm Irene then lost power and internet for a while after the storm. The recipe needs about 1/2 cup of sugar substitute. You can try 1/4 tsp of stevia powder mixed with 1/3 cup powdered erythritol.
Freed Willie says
Any way to use powdered erythritol, xylitol and/or liquid Splenda in place of the Steviva and Truvia in this recipe? (Those are the only LX sweeteners I have on hand…)Thank you!
Lisa says
You can use any of the other sweeteners you mentioned in this recipe. Steviva is half as sweet as sugar so it’s really easy to convert. For example, 1 Tablespoon of Steviva is equal to 2 Tablespoons of sugar. Based on this, I would use about 3 drops liquid Splenda with about 1 Tablespoon erythritol or xylitol as a substitution for 1 Tablespoon of Steviva. For the 1/4 cup of Steviva, just use 1/2 cup of sugar substitute. Hope this helps.
Jillian says
Oh, my what an awesome looking candy bar! great recipe!
gharkness says
I was so sure this was going to be one of those recipes that wouldn’t work at all – either it would have some weird ingredient I couldn’t find….or it would cause, as you say, “intestinal distress”…but NO! This looks totally doable!
I have every ingredient (or will, when my Steviva comes in – thank you)! And I can’t wait to make these!
Lisa says
Just be careful with the sugar free chocolate you use as some have sugar alcohols. I only use ChocoPerfection which doesn’t cause the digestive problems, but it is pretty expensive.