Easy Keto Toffee
KB Product Needed:
KB PopSweet Sweetener
Ingredients:
5 Tablespoons of butter
1/2 cup KB PopSweet
1 cup chopped walnuts or nuts of your choice (or omit nuts)
5 Tablespoons Heavy Cream
Pinch of salt
1 cup stevia sweetened Chocolate Chips
Directions:
- Line an 8x8” baking pan with crunched up and unfurled parchment and spray well with cooking spray. (Crinkly parchment lays nicely in your pan)
- Melt butter over medium low until it starts to turn golden. Add nuts and cook for a few minutes until they are slightly toasted. Add 4 tablespoon of the cream and the PopSweet. Cook until thickened and golden—about 10 minutes. If it doesn't seem to be thickening you can turn up the heat to medium but stir constantly. It can burn quickly. Remove immediately from the heat and add the salt and reserved 1Tbsp. cream. Stir until smooth. Pour into the crinkly parchment lined pan and refrigerate until firm to the touch (about half an hour)
- Melt the chocolate chips in a glass bowl in the microwave stirring every 15-30 seconds. Stir in 1 Tbsp of refined, flavor free coconut oil. Pour half of the chocolate on top of the toffee. Put in the freezer for a few minutes until the chocolate is solid. Flip the toffee bark over and peel off the parchment. Put the parchment back on the tray and put the toffee on the chocolate side down. Pour the rest of the chocolate on top. Refrigerate until firm. Note * The filling stays soft like caramel at room temperature but hardens like a toffee overnight or after refrigerating.
