These bites have beautiful layering, a crunch from the peanuts and the depth of flavour from the chocolate.
Prep time | 30 minutes |
Cook time | 12-18 minutes |
Makes | 1200g |
Serves | 24-30 bites |
Difficulty level | Medium |
INGREDIENTS
Base / Crumble Top
- 2 cups almond meal
- 3 tbsps gluten free flour
- 1 cup Lakanto Brown Sweetener
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 1 cup chopped peanuts
Caramel Filling
- 100ml Lakanto No Added Sugar Caramel Topping
- 1 cup heavy whipping cream
- 1/4 cup unsalted butter
Chocolate Layer
- 1 cup Lakanto Chocolate Crumb (or other No Added Sugar Chocolate)
- 1 cup Lakanto No Added Sugar Chocolate Topping
METHOD
Base
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1/4 cup mixture for topping.
- Press remaining mixture into a greased baking pan. Bake at 180 degrees for 10 minutes or until lightly browned.
Caramel Filling
- In a heavy saucepan or microwave, melt the caramel topping with cream, stirring often.
- Set aside until cool at room temperature.
Chocolate Layer
- To make the chocolate layer melt the choc chips and combine with the chocolate topping, stirring until smooth.
Finish
- Slowly tip the chocolate over the cooked base and top with peanuts; top with caramel mixture.
- Pour the caramel layer over the cooked base until even.
- Bake for 15-20 minutes or until topping is golden brown.
- Sprinkle with reserved almond mixture and some extra choc chips.
- Cool completely on a wire rack. Cut into bite sized pieces.