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!
Prep Time 15 mins

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

Instructions
 

  • Make the Caramel layer
  • Spray the bottom of a 9 X 13 pan with non-stick coconut or olive oil
  • Break 5 light rye wasa crackers into small pieces and layer them on the bottom of the pan
  • 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
  • Turn off heat, quickly whisk in xantham gum until its smoothly blended in to the caramel sauce
  • Whisk in cream
  • Mix caramel sauce on low heat until it boils & take off heat
  • Slowly pour the caramel sauce over the wasa crackers
  • Use a spatula to mix the wasa & caramel together so all of the wasa pieces are coated in the caramel
  • Freeze for 5-10 minutes
  • Make the chocolate layer
  • 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
  • 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
  • Mix in the wasa pieces
  • 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
  • Freeze for 5 more minutes
  • When ready to eat, cut into small pieces & enjoy your THM candy!
  • 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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