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!
Chocolate Topping *(this is not skinny chocolate):
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.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/texas-toffee-bars-low-carb-sugar-free-s/