How To make Chocolate Candy Squares

Easy Homemade Turtles Candy Recipe with Pecans and Caramel | Candy | The Southern Mountain Kitchen

In today’s video, I am making Turtles Candy. This candy is addictive, and a welcome addition to any party or holiday event. I hope you love these as much as I do.

If you like the recipes I share here, please checkout The Southern Mountain Kitchen Cookbook, available for sale now.

Please remember to like and subscribe and share your thoughts on cooking. I would love to hear from you. Be safe, and all my best wishes to you!

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#TurtlesCandy #pecancandy #caramelcandy #TurtleCandy #Christmas Candy, #christmas

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Keto Chocolate Bars! | Amazing Low Carb Dessert recipe

Keto Chocolate Bar Recipe. How to make impressive low carb dessert

1 1/2 Cup - Cacao Butter
1 1/4 Cup - Cacao Powder
Sweetener to taste (I recommend Swerve Confectioners Powder)

1) Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the actual water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40–45°C/104–113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance.
When the cacao butter has melted and is at around 40–45°C/104–113°F, add the rest of the ingredients. This should lower the temperature and we now want to bring it down to 28–30°C/82–86°F; just above or below will be fine.

2) Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much. If it is too stiff, place the bowl back over the hot water and stir gently for a minute or so then remove from the heat.

3) Keep stirring the chocolate gently to cool it then, when around 28–30°C/82–86°F, pour it into a silicon mold. Add your toppings. Then refrigerate until hard.

Toppings I used are:
- Sea salt and almond slices
- Instant coffee
- Orange oil and hot chili

Silicon Tray:
Swerve Sweetener:
Best Glass Bowl:
Orange oil:
Cocoa powder:
Cocoa butter:
My Cooktop:


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Amazing Millionaire's Shortbread Recipe

This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.

RECIPE:

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Keto Candy Bars Recipe 2 NET CARBS | Chocolate Nutty Crunch Candy Bars For Keto

This keto candy bars recipe is filled with rich, crunchy deliciousness. And the best part is the fact that each one of these low carb keto candy bars has just 2 NET CARBS! Plus, they're just incredibly easy to make, and require only a few keto friendly ingredients.

Written Recipe:
*MAKE SURE TO KEEP THE BARS FROZEN.

My Cookbook:
Sweet Cookbook:
Savroy Cookbook:
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Ingredients I Used In Today's Recipe:

Keto Chocolate Chips:

Sunflower Butter:

REFINED Coconut Oil:

Almonds:

Macadamia Nuts:

Sunflower Seeds:

Confectioners Swerve:
Lakanto's Monk Fruit:

Seven Layer Magic Bars: an easy baking recipe! | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
▢1/2 cup butter melted
▢2 cups graham cracker crumbs
▢1 cup shredded coconut
▢1 cup chopped nuts I used hazelnuts and pecans
▢1 cup chocolate chips
▢1 cup white chocolate chips
▢1 300ml/14oz can sweetened condensed milk

Instructions
Preheat oven to 350°F. Line a 9×13 pan with parchment or foil and grease lightly.
In a medium bowl, combine melted butter and graham cracker crumbs. Press evenly into the bottom of the pan.
Sprinkle evenly with coconut, nuts, chocolate chips and white chocolate chips, and drizzle with sweetened condensed milk.
Bake for 23-25 minutes until light golden brown (not too dark at the edges). Let cool completely before slicing.

Keto Nougat | Sugar Free Snickers Candy Bar Recipe

I love Halloween and candy!!! I'm so excited to figure out a keto nougat, you can leave out the peanuts and have milky ways or have no caramel at all and they would be a 3 Musketeers bar! I love snickers most of all, so that's what I made and created this recipe for you.


Ingredients, blog link and macros below!!!!

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.




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Keto Nougat Ingredients
2 Egg Whites
2 1/2 Cups Allulose
1/3 Cup Water
1/8 tsp. Salt
1 tsp. Vanilla Extract
42 g Lily's Semi-sweet chocolate chips (about 1/4 Cup)
12 oz. or more of Keto Chocolate to coat
1 1/2 Tbs. Coconut oil or more

Keto Chewy Caramel Ingredients
1 Cup Allulose
2 Tbs. Water
1/8 tsp. Salt (1/2 tsp. if using unsalted butter)
56 g Salted butter (4 Tbs.)
1 Tbs. Heavy cream
1 tsp. Vanilla extract
60 g Roasted peanuts (or more if you like)

Macros for entire batch using 390 g of Lily's Milk chocolate chips if you cut into 32 pieces or more they are 2 g Net Carbs or less for each piece

2883 Calories
245 g Fat
180 g Total Carbs
116 g Fiber
64 g Net Carbs
54 g Protein

Blog Link to full recipe: