Magic Cookie Bars
Erythritol Caramel: 6 tablespoons butter ⅓ cup coconut cream ⅓ cup Anthony's Erythritol Stevia to taste Crust: ¼ cup Erythritol Caramel ¼ cup Anthony’s Coconut Oil ½ cup Anthony’s Coconut Flour Coconut Layer: 2 cups Anthony’s Shredded Coconut ¼ cup Erythritol Caramel Stevia powder to taste ¼ cup Anthony’s Coconut Oil Toppings: ¼ cup chopped nuts ¼ cup chopped dark chocolate Remaining Erythritol Caramel
Erythritol Caramel: Brown butter in a saucepan. Add coconut cream and simmer. Add erythritol and stevia and simmer until a bit thickened. Cool slightly. Crust: Mix all crust ingredients and and press into bottom of a 8”x8” glass baking dish. Freeze until set. Coconut Layer: In a mixing bowl, combine all coconut layer ingredients and mix well. Press evenly on top of crust. Toppings: Sprinkle with nuts and chocolate Top with remaining Erythritol Caramel. Freeze until set. Cut and enjoy.