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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!
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Healthy Homemade Cookies and Cream Candy Bars

Servings: 16 Ounces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes



  • 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.
  • 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.
  • In a small bowl, whisk together the erythritol, dried milk, and salt. Slowly whisk into the stovetop mixture.
  • Whisk in the stevia extract (it will thicken).
  • 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.
Course: Dessert
Keyword: DIY