Birthday Cake Magic Bars

keto birthday cake cookie magic bars

You Will Need:

1 Birthday Cake Kookie Mix

1 Egg

4 Tablespoons Softened Butter

1/2 Cups Sliced Pecans

4 - 8 Sugar Free Toffee/Caramel Candies, crushed

1/3 Cup Sugar Free White Chocolate Chips**

1/2 Cup Sugar Free Condensed Milk - See Recipe Page

Preheat oven to 350 degrees.  Line a loaf pan with parchement paper.

Combine Kookie Mix, egg and softened butter.  Mix well.  Reserve 1/4 cup of the dough.  Press remaining dough into the bottom of the prepared pan making sure to press dough against the sides of the pan.

Bake 15 minutes.  Remove and layer 1/2 the condensed milk, 1/2 of the pecans, 1/2 of the toffee/caramel candies and 1/2 of the Sugar Free  white chocolate chips.

Repeat the layering of the condensed milk, pecans, toffee/caramel and white chocolate chips.  Crumble the reserved dough on top and bake an additional 15-20 minutes.  Remove and let cool completely before cutting.

Sprinkle with colored Sweetener for added color.  We mixed our sweetener with a bit of Red paste food coloring for a festive look.

Notes:  We used Werthers Sugar Free Hard Caramels.  Feel free to use more than 4 candies if you prefer more of a toffee crunch.  Make sure you adjust the macros if using more candy.  

The condensed milk will spread as it bakes so you do not need to cover the entire surface when you are layering the toppings.

** White Chocolate Chips:

4 Ounces Cacao Butter

1/3 Cup Powdered Sweetener - we used an Erythritol and MonkFruit Blend

1/4 Cup Heavy Cream Powder

1/2 Teaspoon Sunflower Lecithin - you may be able to substitute Xanthan Gum although we have not tried that yet.

2 Teaspoons Vanilla Extract

In a Double Boiler, melt Cacao Butter and Lecithin until Cacao Butter is completly melted.  Remove from heat and stir in Sweetener and Cream Powder.  Add Vanilla, stir and pour into Chocolate Chip Molds.  Place in refrigerator to set and then can be further hardened in the freezer.  It has been suggested to freeze the chocolate chips before baking and add them to the dough at the very last second to help maintain their structure.  Even though we used Sunflower Lecithin, we did find that the chips melted during the baking.  Having said that, they are Magic Bars so the melted chips just provide an extra tasty, gooey layer on top of the bar.

There are now a few commercially available Sugar Free White Chocolate Chips hitting the market if you are lucky enough to get your hands on them, please feel free to use those, melted, in this recipe.

The melted Sugar Free White Chocolate Chip will start to set as it cools.  Just place the container in a warm glass of water to melt to spreading consistency.

Feel free to substitute the toppings.

Makes 8 bars

3 Net Carbs Per Bar

 

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