KETO RICE KRISPIE TREATS SCOTCHEROOS

Keto Rice Krispie Treats Scotcheroos image

Provided by @MakeItYours

Number Of Ingredients 14

¾ cup (192g) SunButter
½ cup (4 oz) unsalted butter
240g pork rinds (~4 cups crushed pork rinds)
¾ cup (60g) unsweetened shredded coconut
¼ tsp salt
¼ cup + 2 tbsp (72g) golden monk fruit sweetener
¼ cup (60 mL) Maple-Flavored Syrup
½ tsp pure vanilla extract
¼ cup (48g) golden monk fruit sweetener
¼ cup (56g) coconut oil
¼ cup + 2 tbsp (30g) unsweetened cocoa powder
2 tbsp (27g) cocoa butter
1 tbsp (16g) SunButter
¼ tsp pure vanilla extract

Steps:

Base Layer: Line 8x8 baking pan with parchment paper, allowing paper to overhang edges slightly to allow for easy removal.
Using a food processor, pulse pork rinds until finely ground. Set aside.
In a saucepan over medium heat, combine SunButter and butter until melted. Mix in crushed pork rinds, shredded coconut, and salt. Remove saucepan from heat and stir in monk fruit sweetener, syrup, and vanilla extract. Pour mixture into prepared baking pan and, using hands, press into even layer. Transfer pan to refrigerator to chill for 1 hour, 30 minutes.
Chocolate Topping: With about 15 minutes left of base layer chilling, in a food processor, pulse monk fruit sweetener until powdered. Set aside.
In a saucepan over medium heat, melt coconut oil. Mix in cocoa powder, cocoa butter, SunButter, and vanilla extract. Remove saucepan from heat and, in small batches, stir in powdered monk fruit sweetener.
Final Steps: Allow melted chocolate to cool for about 5 minutes before pouring chocolate atop base layer. Transfer pan to refrigerator to chill for 30 minutes. Remove pan from refrigerator and pull at edges of parchment paper to remove bars from pan. Slice into bars.