THM Praline Candy Bars

Welcome, Trim Healthy Mama followers!  I was going to say "Welcome fellow Trim Healthy Mamas", however, that seems weird to say because technically I'm not a mama. Lol!

Anyway, today I have an AMAZING recipe to share with you.  This was my first THM recipe to create so I'm really excited that it turned out so well!  I've been wanting to give creating my own THM friendly recipes a try for a while now, and this recipe turned out so well I decided to create a blog to make it easier to pin and share!

My family has been making a recipe called Praline Candy Bars for several years, but it was definately not THM friendly, and hard to convert, especially without any idea of how to do it without brown sugar.  Then entered the ever so popular THM Brown Sugar and the rest is history!

This is an S dessert.

Candy Bar Ingredients:
1 cup Almond Flour
2 tbsp Coconut Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Kal Stevia Extract
4 tbsp THM Brown Sugar (mine was made with xylitol)
1 pinch of himalayan salt
1 egg
3 tbsp salted butter, softened
1/2 tsp vanilla extract
1/2 tsp maple extract
1/2 cup of chopped pecans

Directions:
Preheat oven to 350 degrees. Spray an 8x8 pan.  In a medium bowl mix dry ingredients with a wooden spoon until combined.  Then add wet ingredients until well combined.  Press into the 8x8 pan, and gently press pecans over the top of the dough.  Bake for 15-18 minutes, or until the edges are slightly brown.

Praline Icing Ingredients:
1/4 cup THM Brown Sugar
1 tbsp Butter
1 tbsp 1/2 & 1/2 (or heavy whipping cream)
1/4 cup powdered sugar substitute (I used Swerve Confectioners Sweetener)

In a small sauce pan melt the THM brown sugar, butter, and 1/2 & 1/2 on the stove over low/medium heat.  Stir frequently.  When a rolling boil starts remove pan from heat and stir in the powdered sugar substitute. Pour across pan of candy bar while still warm. Enjoy!

Because this recipe is so rich tasting I would recommend cutting into about 16 pieces.  You could definately have a larger piece, but I was satisfied with a small square.

This recipe will impress even the pickiest of eaters. My sister, who will never try any of my THM recipes actually gave it a try, and she was surprised it was good. Like I'm going to eat something that tastes like cardboard. ;)

I'm thinking about making just the sauce, adding pecans, and pouring it over ice cream to make a nice Praline Sunday! I'll let you know how it is when I give it a try.