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Mock-A-Roos

  • Author: Sarah Criddle

Scale

Ingredients

Bottom

  • 1 cup of toasted almond slivers
  • 2 cups of toasted unsweetened coconut shreds
  • 18 oz package of cream cheese
  • 1/2 cup of peanut butter (sugar free)
  • 1/2 cup of the THM GENTLE SWEET or 1/3 cup of Truvia or 1/3 cup of Pyure Stevia
  • 1 tsp vanilla

Topping

  • 1/2 cup of peanut butter
  • 1 package Lily’s Mini Chocolate Chips or favorite sugar free Chocolate Chips
  • 2 tbsp. coconut oil
  • 1/2 to 1 tsp of butterscotch extract/flavoring
  • 1/2 cup of Gentle Sweet or 1/3 cup Truvia or 1/3 cup Pyure Stevia

Instructions

  1. Mix peanut butter, cream cheese, sweetener, and vanilla together.
  2. Mix in the toasted coconut and almonds.
  3. Press into a buttered 9X13 glass dish.
  4. Heat the peanut butter & coconut oil and sweetener in the microwave for 40 seconds.
  5. Add the chocolate chips and mix.
  6. Heat another 30 seconds if needed.
  7. Mix well and pour over the top of the peanut butter crunch.
  8. Freeze or Refrigerate for 30 minutes or until hard.
  9. Cut into 12-15 squares.
  10. Enjoy!


Nutrition

  • Serving Size: 12
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