Home Made Skor Bars (sans sugar)
Skor bar is a holiday favourite around this house. This sugar free version is sure to please without the side effects (lowered immunity, weight gain, hyperactivity and cavities).
In fact this version is super nutritious as almond, grassfed butter and pure chocolate are all nutrient dense foods!
Instead of depleting your body of nutrition, this Skor bar adds to your nutrition with good fats, minerals like magnesium and fat soluble vitamins like A & D.
Let’s do it!
Bottom Layer
First you’ll have to make the crackers.
What you will need:
- 1 cup blanched ground almond flour
- 1 large egg
- 1 tablespoon olive oil (or butter)
- 1/2 tsp salt
- coconut flour (keep adding until the dough sticks together and can be formed into a ball)
How to do it:
- Preheat your oven to 350°F
- Combine the almond flour and salt in a bowl and blend well.
- Add the egg and oil, and blend and enough coconut flour to shape the mixture.
- Form into two balls of dough.
- Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
- Score the crackers with a pizza cutter and sprinkle extra sea salt lightly across the cracker sheet.
- Bake for about 13 minutes, or until they start to lightly brown.
- Cool for about 15 minutes and break apart into crackers.
- Place parchment paper in the bottom of a baking sheet or shallow glass rectangular baking dish.
- Place a layer of crackers as the bottom layer of your Skor bars.
- Store the remaining crackers in a sealed container.
The Middle Layer
What you will need:
1 cup butter (unsalted)
1 cup whipping cream
3 Tbsp erythritol
For later:
1 cup of soft butter (unsalted)
2 tsp English Toffee Liquid Stevia
How to do it:
- Melt the butter in the pan over LOW heat.
Let the butter cook on the lowest temperature until it begins to turn golden brown.- Once the butter has turned light golden brown, remove the pan from the heat and add the cream and erythritol.
- Immediately return the pan to the heat and turn up to high stirring the cream into the butter. The cream will foam and bubble, the cream should come to a full boil… keep stirring THE WHOLE TIME!
- Once the bubbling has slowed and the ingredients are well combined, continue cooking until it has thickened and feels “sticky” (the bubbles will take longer to come to the surface).
- The minute you take it off the element, the butter will start to separate. No worries, we are going to blend it. Again the minute you stop your blender it will separate again.
- Now it is time to pour off the butter liquid to get the caramel. Pour off the butter through a strainer into a glass jar (stir in cinnamon for deliciously sugar free cinnamon butter and put in the fridge).
Add 1 more cup of soft butter to the caramel, 2 tsp english toffee stevia and blend. You will have a beautiful caramel the texture of a thick frosting.- Put it on the stove to heat it so that it is more easy to spread over the crackers.
- Spread it with a spatula and put in the freezer to set before you spread the chocolate over it.
Top Layer
What you will need:
3/4 cup cocoa butter (or coconut oil if you don’t mind having to eat them straight out of the fridge only)
3/4 cup cocoa (or a little less if you don’t like dark chocolate)
2 tsp liquid stevia
1/4 cup – 1/2 cup or more erythritol (or more to taste)
How to do it:
- Place cocoa butter or coconut oil in a small pan to melt.
- Stir in cocoa, stevia and erythritol.
- Pour over the caramel layer and refrigerate until set.
Once it is set, pull out of dish by lifting parchment paper and break apart using your hands into individual serving sizes and serve!