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Gluten Free Rocky Road Bars on parchment paper.

Gluten Free Rocky Road

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Prep Time 10 minutes
Cook Time 4 hours
Servings 16
Calories 306 kcal

Ingredients
  

  • 5 tablespoons butter
  • 1 1/2 cups low carb brown sweetener
  • 1 1/2 cups low carb powdered sweetener
  • 1 1/2 cups low sugar peanut butter or almond butter
  • 1 1/2 cups sugar-free chocolate chips
  • 3 tablespoons coconut oil
  • 1 cup low carb mini marshmallows
  • 1/2 cup chopped peanuts or almonds if you are allergic

Instructions
 

  • Line a 9-inch square pan with wax paper; set aside.
  • In a large microwave safe dish, melt diary-free butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into parchment lined pan.
  • In a medium microwavable bowl, heat chocolate chips and coconut oil for 1 minute. Stir and microwave an additional 30 seconds. Stir until smooth.
  • Pour approximately 3/4 of the chocolate over the peanut butter crust and spread evenly.
  • Sprinkle mini marshmallows and chopped peanuts over the melted chocolate.
  • Drizzle the remaining melted chocolate over the top.
  • Refrigerate until completely firm, at least 4 hours or overnight.
  • Pull parchment paper out of pan and place onto a cutting board.
  • Cut into 16 bars.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 barCalories: 306kcalCarbohydrates: 15gProtein: 7gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 36mgPotassium: 170mgFiber: 3gSugar: 2gVitamin A: 109IUCalcium: 18mgIron: 1mg
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