New Erythritol Sweetened Dark Baking Chips!

New Low Carb Specialties ChocoPerfection Dark Baking Chips are finally in stock!! These low carb chocolate chips are made with Erythritol and perfect for snacking or any low carb baking needs. They're all natural and completely sugar free. Here's a great low carb recipe that incorporates these delicious baking chips! Even though you're low carbing, you can show your family how much you love them when you pull a pan of warm, melt in your mouth chocolate chip cookies out of the oven.

Ingredients:
-2 1/4 cups Carbquik (note, start with 2 cups and add additional as needed to form a nice cookie dough)
-1 teaspoon baking soda
-2 cups (12-ounce package) Low Carb Specialties ChocoPerfection Dark Baking Chips
-1/2 teaspoon salt
-1 cup (2 sticks, 1/2 pound) unsalted butter, softened
-3/4 Splenda 3/4 cup packed brown sugar twin
-1 teaspoon vanilla extract
-2 eggs
-1 cup chopped nuts

Directions:
-Combine Carbquik, baking soda and salt in small bowl. Beat butter, Splenda, brown sugar twin and vanilla in large mixer bowl till butter is well creamed.
-Add eggs one at a time, beating well after each addition; gradually beat in Carbquik mixture. Stir in morsels and nuts.
-Drop by rounded tablespoon onto ungreased baking sheets.
-Bake in preheated 375ºF oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Sugar Free Chocolate Drizzled Caramel Popcorn

Did somebody say sweet and salty? There's something here for everybody to love. This recipe brings together the salty, crunch of popcorn with the savory kick of caramel and the sweet drizzle of chocolate!

All you need is:

2 bags microwave popcorn

1 cup Steel's Powdered Maltitol

1/2 cup Steel's Vanilla Syrup

1 teaspoon vinegar
3 ChocoPerfection Bars

1 tablespoon butter

Makes 10 Servings

Pop the corn and remove the unpopped kernels. Place into a large mixing bowl. Mix the Maltitol, syrup and vinegar together in a heavy saucepan. Bring to a boil on medium heat, stirring constantly to a temperature of 240°(soft ball). Immediately turn off heat and add the butter. Stir until blended and then pour over the popcorn. Using a long handled wooden spoon, quickly toss the popcorn with the hot mixture. You have to work fast before the candy sets up and be careful not to touch the hot mixture.

After the corn is well coated, spread the popcorn on a buttered baking pan and allow to completely cool.Separate the popcorn into pieces or clumps using your hands coated in a little butter.

Take the ChocoPerfection bars and break into several pieces. Place in a microwave safe glass dish and microwave until melted, heating for 30 second increments at a time and stirring when necessary. When chocolate is completely melted, using a spoon, drizzle chocolate over the popcorn and allow to cool.

Effective carb count per serving: 8.8

See other sugar free Fall Recipes!