Mini Snickers Bars

Yield: ~20 mini snickers

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Cooling Time: 2 hours
• Total Time: 2 hours, 20 minutes

Ingredients: For the Bottom Layer:

• ½ cup almond flour
• 6 tablespoons coconut flour
• ¼ cup sticky keto-friendly maple syrup, like Good Good
• ⅛ teaspoon salt

For the ‘Caramel’ Layer:

• ½ cup unsweeteened almond butter
• ½ cup sticky keto-friendly maple syrup, like Good Good
• 1 stick unsalted butter
• 1 cup roughly chopped roasted and salted peanuts

For the Coating:

• 6 ounces Bake Believe^® Milk Baking Bar, roughly chopped
• 2 teaspoons coconut oil

Instructions:

1. Line a loaf pan with parchment paper, pulling the edges over the pan for easy removal.
2. Line a cookie sheet with parchment paper.
3. In a medium bowl, stir together all of the ingredients for the bottom layer.
4. Knead the mixture slightly to create a dough, then press into the bottom of the loaf pan.
5. In a medium saucepan, combine all of the ingredients for the ‘caramel’ layer except for the peanuts.
6. Place over a medium heat and stir just until everything is melted and mixed together.
7. Pour the ‘caramel’ over the bottom layer.
8. Sprinkle with the peanuts, then place in the freezer to chill until hardened, about 1 hour.
9. Remove the hardened bar from the loaf pan.
10. Cut into 1-inch pieces.
11. Place the ingredients for the coating in a small bowl and microwave in 20-second intervals, stirring in between, until melted.
12. Place one of the squares in the melted coating, peanut side down.
13. Using a fork, flip the square to coat completely.
14. Lift the square, bottom layer side down, and tap to remove any excess coating.
15. Using a toothpick, carefully scrape the square off of the fork onto the prepared cookie sheet.
16. Repeat with the remaining squares.
17. Place the squares in the refrigerator to chill until the coating has hardened, about 5 minutes.
18. Enjoy right away or transfer to an airtight container in the refrigerator.