Sugar Free Low Carb Payday Bars

A super simple candy bar recipe that is soft and chewy, a little sweet and a little salty, super delicious!

Unfortunately the only sweetener that can be used for this recipe is allulose. It's properties to stay soft and chewy without crystalizing once it's cooled, making it the perfect sugar substitute for chewy candy bars.

I used Lily's peanut butter chips which are usually only available part of the year, so I did try this recipe with natural peanut butter and with different sugar free chocolate chips. They all worked, but the texture of the caramel varied. The peanut butter version was a bit softer at room temperature and were better kept in the refrigerator. But it depends on how thick or loose the natural peanut butter is you are using. I tried choczero white chocolate chips and the caramel filling was much stiffer.

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Payday Bar Recipe

224g/about 2 Cups- Roasted Salted Peanuts-Divided in Half

112g/a scant 1 Cup Lily's Peanut Butter Chips

10g/2 Tbs. Unflavored Whey Protein

1 tsp. Vanilla Extract

160g/about 1 Allulose

2 Tbs. Water

Instructions:

1. In an 8x8 silicon pan, sprinkle half the peanuts in a single layer, if using non-silicon line an 8x8 pan with parchment and give it a spray before adding the peanuts

2. Measure out the peanut butter chips and whey protein into a measuring cup, then measure the allulose into a medium sized pot and add the 2 Tbs. water to moisten the sweetener

3. Have a place ready for the pot to land once cooked and the vanilla extract ready to add to the syrup

4. Place the pot over medium heat, only stir until the sweetener is dissolved then swirl the pan and cook to 330 degrees, a laser thermometer is the easiest way to keep an eye on the temperature

5. Once it hits 330 degrees, pull off the heat and add the vanilla extract and stir to combine, let cool to about 215 degrees then add the peanut butter chips and whey protein and stir until all the chips are melted

6. As soon as they are all melted, it will be thick, quickly pour over the peanuts and spread across the entire pan

7. Press the other half of the peanuts all over the top, making sure they are all pushed in and in one layer, let cool in the fridge for about 30 minutes the pull out of the pan and slice in half then into 14 even bars

8. Place into an air tight container and they are good on the counter top for a few weeks

Macros: 1 bar using Lily's Peanut Butter Chips

130 Calories

10g Fat

6g Total Carbs

3g Fiber

2g Sugar Alcohol

1g Net Carbs

5g Protein

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