Crispy Chocolate Bar
Course: Appetizers & Snacks, Desserts, Fat BombsCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
3
minutesCooking time
5
minutesCalories
263
kcalTotal Carbs
12
gramsNet carbs
4
gramsFat
22
gramsProtein
14
gramsAs a kid, my favorite candy bar was a Hershey’s Krackel (or Nestle Crunch). As a grown up, my taste has moved from milk chocolate to dark chocolate. This recipe captures the mouthfeel of crispy rice by using protein puffs while supplying a darker chocolate flavor.
Ingredients
6 scoops protein puffs
3 TB butter
3 TB coconut oil
1/8 tsp vanilla extract
2 TB Swerve confectioners
3 TB almond butter
2 TB unsweetened cocoa powder
Directions
- Put one scoop of protein puffs into each cavity of a six cavity loaf mold. Set aside.
- In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted.
- Add the Swerve confectioners and whisk until melted, then turn off the heat.
- Add the almond butter and whisk until melted.
- Add the cocoa powder and whisk until smooth.
- Pour the chocolate sauce over the puffs (see video for tips), then refrigerate for at least one hour to allow the candy bars to firm up.
Recipe Video
Notes
- Nutritional information is based on each candy bar (assuming you make six).
Oh thank you..was my favorite Halloween little candy bar, until I also graduated to dark chocolate….we didn’t have them available often but almond mounds was especially a treat. wonder if you can recreate another memory.
Hi Steve, How do you get them hard like a candybar? Mine go soft 5 min out of the frig. Mine seemed like they had too much butter in them. I was careful to only use 3 tbl.
Did you use Swerve confectioners? And what type of cocoa powder did you use?
I really like these “candy” bars. They do get soft pretty quickly out of the fridge but that’s the coconut oil in them. I cut parchment paper into squares and wrap them to separate in the freezer bag, then use the PP when I eat one so I don’t have melted chocolate all over my hands.
Can these be made with the chocolate puffs? I’m a chocoholic so the more chocolate the better! ?
You just need to eat them faster — that way they don’t melt. LOL. But seriously, I think perhaps if I did a combo of cacao butter and coconut oil, it might be stable longer out of the fridge/freezer. You could totally use the chocolate puffs. Here’s the link: https://amzn.to/32vcWnC
I thought about adding some cacao butter but didn’t want to mess with success. These are amazing as is. I am about to make them again since I only have one left in the fridge and these are my current favorite treat. Once I use up the unflavored whey puffs I will definitely be ordering the chocolate! The only thing better than chocolate is more chocolate! ?
I’ll be curious to hear your review of the chocolate puffs.
Hi Steve,
I‘m enjoying your video’s and webside. Thank you for that. Being a Dutchman i am struggeling a bit with the whole tsp and TB sizing/measuring. And i don’t think i’m the only one. Adding ml and grams would be a great help.
Regards,
Rob
I know it would help for those folks outside of The States, but at present, it’s one additional step that I haven’t been able to find time for. It may be something I get to in the future, or perhaps one of my followers will volunteer to do it (for free). Personally, I wish the U.S. were metric…
Hiya Rob. I’m a pharmacy technician and we have to know our metric measurements. A basic guideline is 1 tablespoon is 15ml and 1 teaspoon is 5ml. We interchangeably use these measurements in grams as well. There are 4 tablespoons in 1/4 of a cup so that would be around 60ml or 60 grams. A half cup would be 8 tablespoons which would be 120ml or 120 grams and so on. Hope this helps a little. 🙂
A handy tool I found to do, if you have a browser that supports plugins is find yourself a ‘convert everything to metric’ plugin, there are several good ones available for Firefox, alone.
Steve you are awesome! I love watching your videos. You have kept me focused and interested in making all of your keto creations. Thank you so much!
Awesome just received my puffs! I am going to try adding some cacao butter to this as I already have 3 lbs of it. Can’t wait!
Hi, Steve. Any chance you could add to the printed recipe the instructions on how to make it using sugar free chocolate chips instead of the cocoa? Thank you!
I would just use 1 cup (or 180g) of chocolate chips melted in a double boiler along with a tablespoon or two of coconut oil or almond butter, plus the vanilla extract.
I just made the candy bars…they were excellent…thanks for this recipe.
We LOVE these candy bars! We’ve been adding in orange extract along with using dark cocoa powder and they are delicious! I also used mint extract once and they were like the Nestle crunch mint bars they had for a limited time….and I missed them!
When I make these, which are excellent, I cut each bar into 3 or 4 pieces so that they are more fat bomb sized. Helps with melting and portion control.
Hi Steve..Do you know if your discount code for Promix is only allowed one time? I have ordered from them once and was going to re-order. When I input the code I get a message that it has already been used. I checked Amazon and the price is the same as on the Promix website
Hi Steve. I’m from Canada and just found your channel. LOVE IT! Unfortunately, There are some ingredients that are only sold in the states. I’m going to try cutting up the puppy chow and adding it instead of the puffs (can’t get those here). What do you think? Would it work?
The puffs will be available within the next couple of weeks in Canada. Promix has found a distributor and they will be on Amazon.ca soon. Once they are, I’ll be able to provide a coupon code for 10% off.
This is next on my “must try” list. Sounds deeeelish.
Hi, Steve,
I made these a lot in 2020 and resurrected them again this year. I just tried to place another order with Amazon for the ProMix Whey Protein Isolate Puffs and they are not available. Do you have any information on what happened with them? I also looked on the ProMix website and cannot find them. I wonder if we can use the chololate flavor instead.
Thanks for a great recipe!
You could use the chocolate, or here’s another brand of the plain flavor: https://amzn.to/3Fh7Xtz
High really enjoying your channel. Can you substitute Allulose confectioner instead of swerve? My wife does not do well with the sugar alcohols.
I don’t see why you couldn’t.
Would it be a one to one substitution?
That’s where I’d start.
I’m just about to make these, can you tell me what size scoop your using or the weight of the puffs used. Cheers