100 Grands! (THM S, Low-Carb, Keto)

by | Oct 23, 2020 | Dessert, S desserts | 0 comments

Halloween is fast approaching! The kids have all picked out their costumes & the weather is changing. We’re actually getting snow this week!! A bit early for my taste, but I do love the cooler air in general. Growing up, 100 grands were one of my favorite Halloween candies, so I decided to make a THM version. I use wasa crackers for the crunch & if you close your eyes they definitely do the trick! The caramel is not the ooey-gooey kind you’re used to but the flavor is right on.

100 Grands (THM S, low carb, keto)

A healthy version of a candy favorite -100 grand bars!
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Prep Time 15 minutes
Ingredients Method

Ingredients
  

Caramel Layer:
  • 5 Light Rye Wasa Crackers Break these up into small pieces
  • 1/2 c. butter
  • 1/2 c. brown sugar substitute I love Sukrin
  • 1/2 t. xantham gum
  • 1/2 c. cream or half and half
Chocolate Layer:
  • 10 Light Rye Wasa crackers crushed
  • 8 ounces Lily's milk or dark chocolate chips or baking bars
  • 2 t. avocado oil

Method
 

  1. Make the Caramel layer
  2. Spray the bottom of a 9 X 13 pan with non-stick coconut or olive oil
  3. Break 5 light rye wasa crackers into small pieces and layer them on the bottom of the pan
  4. In the meantime, make the caramel sauce by melting butter & brown sugar substitute together. Mix with a silicon whisk until the sauce is thick and boiling
  5. Turn off heat, quickly whisk in xantham gum until its smoothly blended in to the caramel sauce
  6. Whisk in cream
  7. Mix caramel sauce on low heat until it boils & take off heat
  8. Slowly pour the caramel sauce over the wasa crackers
  9. Use a spatula to mix the wasa & caramel together so all of the wasa pieces are coated in the caramel
  10. Freeze for 5-10 minutes
  11. Make the chocolate layer
  12. Finely crush 10 light rye wasa crackers with a food chopper or simply by putting them in a ziplock bag and crushing them with an ice cream scoop
  13. Melt the chocolate & avocado oil in a microwavable safe bowl for 3 minutes, 1 minute at a time at 50% stirring in between each minute until chocolate is nice & smooth
  14. Mix in the wasa pieces
  15. Spoon the chocolate layer over the caramel layer & smooth with a knife. You may crush some of the wasa pieces further but that's ok. You want to try and make an even layer on top of the caramel layer
  16. Freeze for 5 more minutes
  17. When ready to eat, cut into small pieces & enjoy your THM candy!
  18. Store in freezer

What is your favorite THM “candy” ? What are you making for Halloween to satisfy your sweet tooth & avoid those temptations? For other ideas, check out my Halloween candy roundup

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