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Skinny Cashew Snickers Bars {THM-S, Sugar Free, Low Carb}

August 22, 2016 By Sarah Hardy 43 Comments

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We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.


Delicious, salty, crunchy cashews enrobed in a sweet caramel sauce and cloaked with chocolate. Mmmmm . . . Is your mouth watering yet?

These are a bit messy, yes, but so worth it! I eat them straight out of the freezer, and I think they taste like a frozen Snickers Ice Cream Bar!


Since the chocolate part is made with coconut oil, it can melt fairly quickly in your hand, but to be honest, it's not usually in my hand for very long! Ha!

These really are great - even my picky 7 year old approves - and that's saying something!


Skinny Cashew Snickers Bars {THM-S, Sugar Free, Low Carb}

Filling:

  • 3 Tablespoons Butter
  • 3 Tablespoons Xylitol
  • 1/8 Teaspoon Caramel Extract
  • 2 Tablespoons Heavy Whipping Cream
  • 1 cup chopped Cashews
  • Shake of Glucomannan if you have it

Chocolate:

  • 1/2 cup melted coconut oil
  • 1/4 cup Cocoa Powder
  • 2.5 Tablespoons Gentle Sweet or other powdered sweetener
  • 2 Tablespoons Heavy Whipping Cream
  1. Make chocolate first - combine melted coconut oil, cocoa powder, and sweetener. Add heavy whipping cream and stir*. (*See Notes)
  2. Add a Tablespoon of the chocolate to the bottom of each Silicone bar mold cavity, then place in freezer to harden.
  3. Meanwhile, make caramel sauce - melt butter over medium heat, add sweetener and caramel extract and simmer for 1 minute or until desired color of caramel is reached (just be careful not to burn it). Add heavy cream and chopped cashews and stir.
  4. Place 1 Tablespoon of cashew mixture in each cavity (on top of chocolate), and place back in the freezer.
  5. After 20 minutes or so, pour the remaining chocolate over the cashew mixture.
  6. Keep frozen for best results and enjoy!

Notes:

I used this 9-Cavity Silicone Mold pan and this recipe made exactly 9 bars.

If your cream is cold, it will harden the coconut oil and give you a frosting instead of liquid. Either warm your cream before mixing it in or pop it in the microwave for a few seconds to make it liquid again after you mix it all together. (If you want a chocolate frosting, check out my Healthy Coconut Oil Frosting recipe.)

If you don't have the bar pan, you probably could line an 8x8 pan with parchment paper and layer the candy that way. When it has hardened, use a sharp knife to cut it into pieces.

I would think any chopped nut could be used in place of the cashews, though I haven't tried it. Pecans would be amazing! (Or the traditional peanuts)

The Glucommanan is completely optional. A sprinkle of it helps to thicken the caramel a bit, but it is just as fine without it.

This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!

« Sausage & Cheese Calzones {THM-S, Low Carb, Keto Friendly}
Low Carb Pizza Muffin in a Mug {THM-S, Low Carb} »

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Reader Interactions

Comments

  1. Georgina

    August 23, 2016 at 10:42 am

    Wow! These look delicious!

    Reply
    • Margie

      March 04, 2018 at 1:36 pm

      Mine are in the freezer now!!❤️

      Reply
  2. Corrie

    August 23, 2016 at 1:40 pm

    Mine are in the freezer now! A timely post to rescue me from candy bar despair.

    Reply
    • dsdjhardy

      August 23, 2016 at 1:42 pm

      Yum! I hope you enjoy! ?

      Reply
  3. Tasha

    August 23, 2016 at 8:29 pm

    Holy moly, these look fantastic!

    Reply
  4. STACEY

    August 24, 2016 at 10:25 am

    Wow, I think I'm in love with these 🙂

    Reply
    • dsdjhardy

      August 24, 2016 at 10:28 am

      I am! ?

      Reply
  5. Kim | Low Carb Maven

    August 24, 2016 at 8:37 pm

    These look really great! My kids would love these! I also like that they don't sound too complicated to make!

    Reply
  6. Maya | Wholesome Yum

    August 24, 2016 at 10:33 pm

    These look great! I haven't had a Snickers bar in ages. Now I want one of these instead...

    Reply
  7. Taryn

    August 25, 2016 at 12:36 pm

    Wow! These look awesome!

    Reply
  8. Kathy

    August 25, 2016 at 2:55 pm

    What can be used in place of xylitol? I have both gentle sweet and super sweet. I also have stevia. And what amount, do you think?

    Reply
    • dsdjhardy

      August 25, 2016 at 3:29 pm

      You could use 1.5 Tablespoons of Super Sweet or 3 Tablespoons of Gentle Sweet.

      Reply
      • Kathy

        August 25, 2016 at 4:38 pm

        Thanks! Can't wait to try the recipe!

        Reply
  9. Andrea

    August 30, 2016 at 7:03 am

    These look to-die-for AND I have everything needed to make them! DOUBLE WIN

    Reply
    • dsdjhardy

      August 30, 2016 at 7:22 am

      Wonderful! I hope you enjoy them!

      Reply
  10. Kristine

    September 22, 2016 at 10:26 pm

    Is there anything that I can replace the caramel extract with? The one you linked to is filled with junk that I don't feel comfortable feeding my family. What can I use in its place? Or can I just omit it altogether?

    Reply
    • dsdjhardy

      September 22, 2016 at 10:47 pm

      I have also used butterscotch extract. As a different option, you could use 1/8 teaspoon unsulphered blackstrap molasses.

      Reply
    • Kelly

      October 28, 2020 at 12:04 pm

      You could use THM caramel extract

      Reply
  11. Ellesbelles

    September 26, 2016 at 6:32 pm

    Just finished making these and they are so scrumptious! I used pyure for the sweetener and pecans for the nuts. A big serious thank you for satisfying this mama's sweet tooth!

    Reply
    • dsdjhardy

      September 27, 2016 at 7:06 am

      Yay! I'm so god you enjoyed them!

      Reply
  12. Sheri

    October 14, 2016 at 9:08 am

    These look awesome! Do you know what the carb count on these is?

    Reply
    • dsdjhardy

      October 14, 2016 at 1:33 pm

      I'm sorry, I do not. I'm working on getting a nutritional calculator on my site soon! 🙂

      Reply
  13. Melissa

    January 20, 2017 at 4:45 pm

    Thanks for the recipe! I love Snickers ? However, I am giving sugar up, so I was excited to try this! I did not have Carmel extract, so subbed 1/8 tsp of molasses. I also did not have cashews or peanuts, so I roasted macadamia nuts and used them 🙂 They are in the freezer now, awaiting the final chocolate layer! Can't wait to try them!

    Reply
  14. Laurie

    February 25, 2017 at 4:01 pm

    If you use pyure for the sweetener, how much would you use? These look fantastic!

    Reply
    • dsdjhardy

      February 25, 2017 at 5:21 pm

      I would half the amount of using Pyure. 🙂

      Reply
  15. Michelle

    March 02, 2017 at 3:38 pm

    All I have in house is stevia, (planning on switching to xylitol as soon as stevia is gone?) so how much should I use for the chocolate and caramel layer? Want to make these right now?

    Reply
    • dsdjhardy

      March 02, 2017 at 10:25 pm

      I would start with two or three "doonks" and taste to see how it is. I'm not sure the Caramel will set with stevia (the granular sweeteners help it "caramelize"). But it is worth a try! ?

      Reply
  16. Emma

    June 08, 2017 at 1:24 pm

    Is there a way to make these dairy free? What could I use in place of heavy cream? Would full fat coconut milk work?

    Reply
    • Sarah Hardy

      June 09, 2017 at 11:44 am

      Probably! Or you could just use your favorite dairy-free caramel sauce in place of this caramel.

      Reply
  17. Bev McArthur

    September 22, 2017 at 11:04 am

    do you have the numbers for this recipe. as in fat calories carbs and so on

    Reply
    • Sarah Hardy

      September 22, 2017 at 8:00 pm

      No, I'm sorry, I do not. This is an older recipe, published before I started adding macros.

      Reply
  18. Ioana

    May 07, 2018 at 2:42 pm

    These look fantastic. Pinned!

    Reply
  19. Katrina Farrar

    September 10, 2018 at 2:21 pm

    I’ve tried these candy bars. I can tell you they are wonderful!! Not a big fan of skinny chocolate but I love, love, love these cashew snickers bars!! I’m going to make another batch soon!!

    Reply
  20. Shannon

    February 17, 2019 at 6:44 pm

    Made a double batch. One with the cashews and one with pecans. I used a silicone muffin pan. Each batch made 12 muffin size and they are simply divine! I believe I like the cashew better than the pecan. I think the salty vs sweet ratio seems better, but both are wonderful.

    Reply
    • Sarah Hardy

      February 19, 2019 at 9:44 am

      Oh, that sounds delightful! And great idea to make them in a silicone muffin pan!

      Reply
  21. Patty in CO

    November 03, 2019 at 11:44 pm

    I'm sorry to ask this if I missed something, but is there a way to print this recipe out?

    Reply

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