Rich buttery toffee style cookie crust topped with Lily’s chocolate chips and lots of chopped nuts! I used the same chocolate shell that I covered my Chocolate Covered Cheesecake Bites with last February. This is another old recipe converted to sugar-free for my husband and he says, “It is wonderful, all the men will love it and you’re welcome”! 🙂
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Texas Toffee Bars
This recipe has been modified to be low carb, sugar-free and can easily be doubled and made in a 15×10 inch pan.
*Note on the chocolate topping– This topping contains half the coconut oil of skinny chocolate so it will not be as runny and it calls for a refined, expeller pressed coconut oil with no flavor so that will be different too. Also, the Lily’s chips have some substance that binds with the oil so there is no separation.
If you’re out of THM Baking Blend here’s a recipe that will sub in perfectly for it. Be sure and mix some up if you’re wanting to experiment with this wonderful gluten free flour for a much more “normal” textured baking experience. Here’s a post where I share my baking blend experiences called Using THM Baking Blend in Recipes.
Texas Toffee Bars (Low Carb, Sugar Free, S
Texas Toffee Bars (Low Carb, Sugar Free, S) are a rich buttery toffee style cookie crust topped with Lily's chocolate chips and lots of chopped nuts!
- 1/2 cup butter
- 3 tablespoons Gentle Sweet(Or 1 1/2 tablespoons Truvia)
- 1 teaspoon molasses (I use blackstrap and it is on plan in this tiny amount-optional but gives the brown sugar effect)
- dash of Mineral Salt if you use coarse grind you will get a little more of the "saltine" experience but I use the regular grind
- 1 egg yolk
- 1 teaspoon vanilla
- 3/4 cup THM Baking Blend (If this product is unavailable you can make your own "quick mix" here)
Chocolate Topping *(this is not skinny chocolate):
- 1/2 cup Lilly's semisweet chocolate chips
- 3-4 tablespoons refined (no coconut flavor) expeller pressed coconut oil (I used 3)
- 2-4 tablespoons or 1-2 tablespoons powdered Pyure or Truvia or 1/2 cup Gentle Sweet
- dash of THM Mineral Salt
- 1/2 cup finely chopped nuts (pecans or walnuts) to sprinkle over the top of the chocolate topping
Preheat oven to 350 degrees and prepare a 12x7 inch glass oven proof pan by lightly spraying with cooking oil.
Soften the butter well and mix in each of the ingredients for the crust beating a little after each addition. Spread onto the glass dish. Cook until nicely browned, approx. 15 minutes.
While the crust is baking chop the nuts and melt the chocolate chips and coconut oil(I try to use just enough coconut oil to make it spreadable so that it won't get gooey at room temp after it has initially hardened) then mix in the salt and sweetener. The original recipe called for just sprinkling the semi sweet chocolate chips onto the hot crust and letting them melt, but the stevia sweetened chips made a little darker chocolate than was needed here so I used this topping which will harden well in the freezer or fridge and stay fairly firm at room temperature. Allow the candy to become firm as it will be much better than when it first comes out of the oven.
When the crust is done pour the chocolate sauce over the crust and sprinkle the nuts on top immediately so that they will stick to the top. Cool before cutting into bars. Harden in the fridge or freezer and it will do well at room temp afterward.