The Chocolate Covered Caramel Fudge is super easy to make and keto friendly!
Carbs per serving:
250 gram butter
125 ml cream
60 gram erythritol
3 Endulge Milk Chocolate Bars
1/4 tsp salt
Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximilatey 5 minutes)
By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted carmel fudge. Add a little salt on top of each peice of fudge.
Place the whole recipe into the freezer to set for at least 4 hours.
Remove each bar from it's mold, and slice in half. Each half is a serving, but you could slice that peice in quarters to give you a little more portion control (caution, these are delicious)
This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.