Making low carb snicker cookies

Start by preheating the oven to 180 degrees Celsius (356 degrees Fahrenheit) and ensure that the butter is at room temperature. Then, combine all the ingredients for the low carb Snicker cookies into a smooth dough ball. Wrap the dough in plastic wrap and refrigerate it for 1 hour. After 1 hour, remove the cookie dough from the refrigerator and cut out cookies from it. Then place the cookies on a baking sheet lined with parchment paper and make a hole in the center of each cookie. Bake the low carb Snicker cookies until they turn a nice brown color. This can take about 15 minutes.

Making sugarfree caramel filling

Next, you'll work on the sugarfree caramel filling. Melt the butter over low heat in a saucepan. Meanwhile, mix all the other ingredients for the caramel filling in a small bowl. Once the butter is melted, gradually add the other ingredients to the butter while stirring continuously. Continue to stir for about 15 minutes as the sugarfree caramel sauce thickens. When the sauce reaches the desired thickness, remove the saucepan from the heat and continue to stir for a while. Then, act quickly and fill the center of the cookies with the caramel sauce. Allow it to harden.

Making sugarfree chocolate topping

Finally, let's make the sugarfree chocolate topping. Start by finely chopping the peanuts with a knife. Then, melt the Steviala Milk Chocolate Melties with the butter using a double boiler. Next, top the cookies with the chopped peanuts and pour the melted chocolate over them. Allow this to harden again, and enjoy your delicious low carb Snicker cookies!