Step 1Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). To make the biscuit layer, combine all ingredients in a bowl and mix well.
by KetoDietApp.com
Step 1Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). To make the biscuit layer, combine all ingredients in a bowl and mix well.
Step 2Line a tray (either 20 x 20 cm/ 8 x 8" or 22 x 15 cm/ 9 x 6" tray) with baking paper, and then pour the mixture in, pressing down firmly.
Step 3Bake 12 to 15 minutes, until just starting to brown. Set aside to cool completely in the pan.
Step 4Meanwhile, prepare the keto caramel by following this recipe (check the tips for sweeteners like allulose!), and then pour evenly over the cooled biscuit layer.
Step 5Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.
Step 6Remove the tray from the freezer and take out the slice.
Use a really sharp knife to cut the slice into bars.
Step 7Place on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate as the chocolate will solidify faster.
Step 8Melt the chocolate over a double boiler or in the microwave. Ideally, the chocolate should reach room temperature before using it for coating.
Step 9Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some in the fridge or freezer while you work so that they stay hard.
Step 10Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set.
Step 11Allow at least an hour before eating so that the caramel can defrost and soften.
Step 12Store in the fridge up to 10 days or up to three months in the freezer.