Caramel Candies

Two fat bombs come together for this delicious treat! Stay away from the processed candy that only promotes weight gain and poor health – make these delicious Caramel Candies instead.

I no longer add anti-artificial sweeteners to any of my recipes, but I left the amount I previously used in this recipe in case you do. While artificial sweeteners are not right for my low-carb, high-fat diet, they can still be part of a successful keto plan as long as they are used in moderation and you still get the results you want while adding them into your diet.

Scroll down for the recipe.

If you are still struggling to stick with your low-carb, high-fat diet, even with delicious recipes like this, I STRUGGLED TOO! Click below to learn how I changed my life forever!

If you are new to my website, welcome. Take a look around – I have a lot of information to share: videos, blogs, recipes and more!

Ingredients:

Caramel Layer:

1/2 cup crunchy peanut butter (use no-stir peanut butter)
4 tablespoons real butter
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

Chocolate Layer:

2 & 1/2 ounces coconut oil
2 & 1/2 ounces Theo’s 85% dark chocolate
Pinch of salt

Directions:

CHOCOLATE LAYER:

- Line mini cupcake pan with mini cupcake tins (approximately 24)
- Melt coconut oil and dark chocolate together over low-medium heat
- Once melted, remove from heat and stir in chocolate stevia drops
- Spoon mixture into mini cupcake tins in 1/2 tablespoon increments
- Place in freezer for approximately 10 minutes
Caramel Layer:
Melt butter and peanut butter together over low-medium heat in a saucepan. Stir until well combined
Once melted, remove from heat. Whisk in vanilla extract and heavy whipping cream
Stir in sweetener. Taste to adjust sweetness
Allow caramel mixture to cool
Remove chocolate layer from freezer
Spoon caramel layer over frozen chocolate layer in 1/2 tablespoon increments
Place in freezer until firm (approximately 20 minutes)
Remove and store in fridge in ziploc bag.