Ingredients
Cookie Mixture
- 2 cups All-Purpose Low Carb Flour Mix
- ¼ cup dark cocoa powder
- 2 cups Splenda, granulated (or your preferred low-carb sweetener)
- ¼ cup vegetable oil
- 2 large eggs
- ½ cup chopped pecans
Topping
- 2 cans Nestlé Media Crema
- 1 cup Splenda, granulated (or your preferred low-carb sweetener)
- ½ cup peanut butter
Instructions
1. Preheat oven to 325°F.
2. Make the cookie mixture
In a large bowl, combine flour mix, cocoa, 2 cups Splenda, oil, and eggs. Beat on medium speed until mixture is crumbly. Stir in pecans.
3. Create layers:
Reserve 1½ cups of the crumb mixture for the topping. Press the remaining crumbs firmly into a greased 9×13” glass baking dish.
4. Make the topping:
In a medium bowl, beat Media Crema, 1 cup Splenda, and peanut butter until smooth. Spread the topping evenly over the crust.
5. Add crumbs:
Sprinkle the reserved crumb mixture over the topping.
6. Bake for 25–30 minutes.
Let cool completely before cutting into bars.
