No Bake Low Carb Peanut Butter Rocky Road Bars

No Bake Low Carb Peanut Butter Rocky Road Bars

100_2918 This low carb dessert recipe “rocks” if you love peanut butter and chocolate and don’t want to bake. These sweet peanut-chocolatey bars have outstanding flavor and fast, no fuss prep time. It ticks all the boxes for these two flavor favorites. The combo secrets are the Low Carb Rocks™ Clusters …and Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker … so easy and so delicious, and ready to go with only 5 ingredients. You can make bars, pies or even cheesecake out of it. In addition, this recipe gives you a great boost of healthy “filling” proteins and fibers; 17 grams of protein per dessert bar.

This is a “Dixie test kitchen” recipe we are sharing with you.

The Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker we're using is an instant pudding/dessert maker that’s high in protein and perfect for kicking up fast recipes another notch in flavor, consistency and presentation. It keeps whipped cream “stable” and adds a smart, almost magical “base” to other added ingredients, besides providing a healthy protein punch. For instance, many recipes using peanut butter have to add a lot to achieve a top notch flavor. This recipe maximizes the taste and minimizes the amount of peaunut butter you use, therefore keeping the carbs in check. The recipe here makes just 2 dessert or 4 snack serving size bars, but the recipe can be doubled, tripled or quadrupled if more is desired. Enjoy!

-Brenda

Ingredients

Directions

Cook’s Tip: Any of the 3 flavored Low Carb Rocks™ Clusters may be used in this recipe. They all taste great. Just select your favorite one. Bars may be cut in any size serving for snack, “bites” or dessert bars.

Cover a 1 or 2 cup storage type container with plastic wrap or foil, pressing to fit the bottom and sides, to create a “liner”.

Break the inner bag of Low Carb Rocks™ Clusters in half and then break that half up in a microwave safe container. Heat in microwave for 1 or two minutes until melted (or stir in small skillet on stove if preferred). Spoon the melted Low Carb Rocks™ Clusters into the container, covering the bottom only (Note: makes two-2 and 1/2” square sized bars) and smooth with spoon to even out.
Lightly whip the whipping cream for a minute or two in a small bowl until it doubles in size and starts to mound up. With a spoon, gently mix in the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker and water; then stir in the peanut butter.

Spoon the peanut butter mixture on top of the Low Carb Rocks™ Clusters bottom and smooth to even out. Crumble the remaining Low Carb Rocks™ Clusters and sprinkle over the peanut butter. Place in freezer to chill for 15 minutes. Serve chilled or frozen.

Keeps frozen, if well covered, for 2 months. Makes 2 dessert size bars or 4 “snack size” bars, 2 net carbs per snack size bar and 4 carbs per dessert size serving.
Variations:

*Prepare in a cheesecake or pie form. Follow the directions on the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker label and use the Clusters as a crust.

*Whip cream may be omitted – add 2 tablespoons Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker and 4 tablespoons water.

*Use Carb (NOT!)™ Low Carb Beanit Butter NON-GMO in place of regular peanut butter.

*Add additional low carb sweetener to taste if desired.

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