This layered candy is so delicious. It can be made low carb by substituting no sugar added chocolate. I use Lilly’s Chocolate.
Keep these in the freezer or fridge and snack on at will. Warning, these are addicting. I use silicone square bakeware so that they pop out easily. You can also do in one large pan or do in the bottom of muffin cups.
Ingredients
1 cup milk chocolate chips
1 cup white chocolate chips
1/4 cup peanut butter (creamy or crunchy)
1/4 cup finely chopped pecans
Coconut oil to aid in melting chocolate.
Step 1:Melt white chocolate chips with 1/2 tsp coconut oil in microwave. Do this in 40 second intervals, stirring between until completely melted. Pour into bottom of pan, individual square mold or muffin cups.
Step 2:Top with just enough peanut butter to cover the top of the chocolate. Shake down to make sure it spreads out.
Step 3: Top with chopped pecans.
Step 4: Using the milk chocolate and 1/2 tsp. coconut oil, do the same as with the white chocolate, melting at 40 second intervals in the microwave. Pour on top of pecans.
Place these in the freezer for at least 1 hour. Should pop right out and can be saved in a container. They won’t last long, so I make a double batch.
Note: you can use any flavor melting chips to make these.
