Just like the store-bought version, these from-scratch Cookies and Cream Candy Bars start with a smooth, creamy, and sweet white chocolate base, which is studded with crunchy chocolatey bits throughout. One bite and you'd never know these are sugar free, low carb, keto, and gluten free too!
Healthy Homemade Cookies and Cream Candy Bars
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Dessert
Keyword: DIY
Servings: 16 Ounces
Ingredients
Instructions
  1. Fill the bottom portion of a double boiler with 2-3” of water. Make sure the water doesn’t touch the bottom of the double boiler insert! Place over a stove set to medium heat.
  2. While the water heats up, add the macadamia butter, cacao butter, and vanilla paste into the double boiler insert. When the water starts to simmer, reduce the heat to medium-low. Whisk occasionally until completely melted. Turn the stove off.
  3. In a small bowl, whisk together the erythritol, dried milk, and salt. Slowly whisk into the stovetop mixture.
  4. Whisk in the stevia extract (it will thicken).
  5. Spoon the mixture into chocolate bar molds. Refrigerate until firm. Store in a tightly sealed container in the fridge for up to 2 weeks.
Recipe Notes

Recipe adapted from the Homemade White Chocolate recipe in the Naughty or Nice Cookbook.