Caramel Layer:

• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/3 cup allulose or erythritol sweetener
• 1 tsp. vanilla extract (or caramel extract)
• pinch of salt

Crispy Layer:

• 2 cups unsweetened crisp brown rice or whole pork rinds (for ultra-low carb)
• 1/4 cup unsweetened shredded coconut (optional, for texture)

Chocolate Coating:

• 1 cup sugar-free chocolate chips (e.g., Lily’s or ChocZero)
• 1 Tbsp. coconut oil

Instructions:

Caramel: In a saucepan over medium heat, melt the butter. Add the sweetener and whisk until dissolved. Slowly stir in the heavy cream and cook until the mixture thickens and turns golden brown, about 5–7 minutes. Remove from heat, add vanilla extract and salt, and let cool slightly.

Crispy Caramel Mixture: In a mixing bowl, combine the caramel with the puffed rice cereal (or crushed pork rinds) and shredded coconut if using. Stir until well coated. 

Shape the Bars: Line a small baking dish or tray with parchment paper. Spread the crispy caramel mixture evenly into the dish, pressing down firmly to create a compact layer. 

Chocolate Coating: In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring between intervals, until smooth.

Coat the Bars: Pour the chocolate over the bars and gently spread evenly. Place the coated bars in the refrigerator or freezer until the chocolate hardens, about 15–20 minutes.

enJOY

Store the bars in an airtight container in the refrigerator for up to a week or in

 the freezer for longer storage. Let them come to room temperature for a few

 minutes before eating for the best texture.