Splenda Chocolate Toffee Bars Recipes

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LOW CARB CHOCOLATE BAR



Low Carb Chocolate Bar image

I don't remember where I got this recipe, but I have made it many times. Although no sugar substitute can truly duplicate the taste of real sugar, this comes close and is quite tasty! And, it is a snap to make! So if you are a low carber and get those chocolate cravings, give this a try! *It does need to be kept in the freezer or refrigerator, but can still be easily cut.

Provided by Martha Price @karenella1

Categories     Other Snacks

Number Of Ingredients 4

1 stick(s) butter (8 tablespoons)
2 tablespoon(s) cocoa (unsweetened, such as hershey's)
4 package(s) splenda (individual size)
- dash vanilla

Steps:

  • Melt butter over low heat. Stir in cocoa and Splenda. Add vanilla; mix well. Freeze til firm; store in freezer or fridge.

SPLENDA CHOCOLATE TOFFEE BARS



SPLENDA CHOCOLATE TOFFEE BARS image

Bring it on Splenda!!!!!

Provided by April Alvarez

Categories     Cookies

Time 45m

Number Of Ingredients 16

CRUST:
1/4 c unsalted butter softened
1/2 c brown suger splenda blend firmly packed
1 egg yolk
1 c all purpose flour
1/4 tsp salt
TOFFEE:
1/4 c unsalted butter softened
1 c brown suger splenda blend firmly packed
1/2 c light corn syrup
1/2 c evaporated milk
1 1/2 tsp vanilla extract
TOPPING:
3 1 ounce square unsweetened chocolate chopped
2 Tbsp brown sugar blend
1 c chopped pecans or walnuts toasted

Steps:

  • 1. Preheat oven to 350 degrees. Lightly spray a 13by9 baking pan with nonstick cooking spray.
  • 2. Beat 1/4 cup butter and 1/2 cup splenda brown sugar at medium speed with mixer until blended,. Add egg yolk and beat. When blended add flour and salt. beat at low speed until blended. Press mixture into bottom of pan.
  • 3. Bake crust 12 to 14 minutes or until light golden brown. Cool in pan on a wire rack.
  • 4. Prepare Toffee: Combine 1/4 cup butter, 1 cup splenda brown sugar,corn syrup,evaporated milk,and vanilla in medium saucepan. Cook over low heat stirring constantly. until brown sugar dissolves.
  • 5. Bring mixture to boil over medium heat and cook until candy thermometer reaches 265 degrees(about 10 minutes)Pour mixture over crust and spread evenly. Bake 10 additional 10 minutes. cool 5 minutes on wire rack.
  • 6. TOPPING: Combine chocolate squares and 2 tablespoons splenda brown sugar. blend in top of double boiler, bring water in boiler to a boil. Cook until chocolate melts and mixture is blended, Drizzle or spread over toffee.
  • 7. Cool completely on wire rack. When chocolate is firm. cut into bars or diamond shapes. Store in an airtight container.

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