Low Carb Mock Snickers Bar

SHORTBREAD CRUST: 1. Preheat oven to 350F 2. Combine almond flour, butter, Stevia, sucralose or stevia, and xanthan gum in a food processor. 3. Pulse until it is mixed together and resembles a find crumby crust. 4. Press the mixture evenly onto the bottom of an 8-inch baking pan. 5. Bake for 15 minutes of until golden. (While this is happening, make the filling and topping) 6. Set aside and let it cool PEANUT BUTTER CARAMEL FILLING: 1. Combine the Stevia with 1 tsp. water in a small saucepan over medium-high heat. 2. Stir frequently until all the Stevia has dissolved and the mixture bubbles. This takes about 5 minutes. 3. Remove from heat and stir in the cream. You should have plenty of bubbling here! 4. Return to the heat and boil it for 1 minute. 5. Stir in the peanut butter and vanilla extract until it’s smooth. 6. Pour over the cooled shortbread crust and spread it out evenly. 7. Let it cool completely. CHOCOLATE TOPPING: 1. Melt the butter, chocolate, and Stevia in a small saucepan over low heat. 2. Stir occasionally until it has smoothed out and has a little bit of a gloss to it. 3. Add the cocoa powder to the mixture and stir until there are no lumps. 4. Add the liquid sucralose or stevia and vanilla extract and stir. 5. Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread. 6. Let it set at room temperature for at least 1 hour. You can put it in the fridge after this, but it hardens up a little bit.