You are in for a real treat with these Keto Loaded Caramel Magic Cookie Bars! White chocolate chips, macadamia nuts, and caramel in these fantastic cookies. Serve a platter of these beauties for family gatherings and potlucks, and they will be devoured.
Combine crust ingredients and press into the bottom of an 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.
Caramel:
Meanwhile, make the sugar free condensed milk. Bring the heavy cream, 2 tablespoons butter, and sweetener to a gentle boil and cook stirring frequently until it is golden brown and thick enough to coat the back of a spoon.
Remove from the heat. Add the last tablespoon of butter and mix well. Cool for at least 5 minutes before assembling. Otherwise, the caramel will melt the chocolate chips.
Assembly:
Sprinkle chocolate chips and nuts onto the crust. Drizzle the caramel over the top.
Bake at 350 for 20 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.
Notes
To Store: keep the cookies in an airtight container in the fridge, so they stay chilled for best results. They will last 3-4 days in the refrigerator. To Freeze: flash freeze the cookie bars on a cookie sheet, then place them in a freezer bag or container. They will last up to 3 months in the fridge. Substitutions: you can swap the macadamia nuts for any other kind of nut you enjoy. Also, the sugar-free white chocolate chips can be replaced with sugar-free semi-sweet or dark chocolate chips. Prep Time: you can make these magic cookie bars in advance and serve them within 3-4 days. Notes on Sweeteners: