These candy bars are made with only 2 ingredients and taste just like classic chocolate candy bars. They are also low carb and keto-friendly. They are easy to make, store well and can be customized.
I love making homemade versions of my favorite candy bars. These candy bars have a soft, airy filling similar to the nougat filling in 3 Musketeers, Milky Way, Mars, Snickers and other classic candy bars.
Ingredients
- Sugar-free chocolate chips
- Sugar-free Cool Whip
Sugar-free chocolate chips: Sugar-free chocolate is first melted until smooth. We recommend using a chocolate that is sweetened with monkfruit or allulose instead of erythritol or Stevia. Chocolate that is sweetened with erythritol or Stevia tends to crystallize which can leave a grainy/crunchy texture in your chocolate. It also sometimes will have a chalky appearance. You can also use regular chocolate chips if you don’t need these bars to be low sugar, low carb or keto-friendly.
Sugar-free Cool Whip: Cool Whip is the key to creating a light, airy, chewy filling that mimics nougat filling. If you don’t have access to Cool Whip, I have made these with regular whipped cream but the texture isn’t quite the same. It won’t taste quite like a classic candy bar filling but it will taste like a very light airy chocolate filling, sort of like a whipped chocolate mousse filling. I discuss more in detail below.
Cool Whip or Whipped Cream
Ideally these bars work best with Cool Whip but if you don’t have access to Cool Whip or need a substitute, the recipe can be made with regular whipped cream (made from beating heavy cream to stiff peaks). Cool Whip contains ingredients to stabilize it, keeping it from completely freezing solid or melting. Whipped cream does not contain any stabilizers so it will melt when it comes in contact with hot melted chocolate and it will also become completely firm and solid when frozen. If making with just whipped cream, you have to be very careful when mixing it into the filling so that it doesn’t melt too much. You also need to let the bars defrost before eating them so that the filling will be airy and light. The filling also won’t be as chewy like the Cool Whip version.
How to Make Candy Bars
- Melt the chocolate until smooth and creamy. Let it cool before folding in the Cool Whip.
- Transfer the mixture to a lined loaf pan and place into the freezer until solid.
- Once solid, cut into squares (you can also make them bigger if you want bigger bars).
- Melt more chocolate for coating. Dip the frozen filling pieces in the melted chocolate to coat.
- If desired, you can add a chocolate drizzle on top for decoration. Place bars back into the fridge or freezer until firm.
Variations
While these bars can be made with as little as two ingredients, you can change up the flavors by using different types of chocolate. For example, you can use milk chocolate in the filling and semisweet or dark chocolate as the coating. Or use semisweet or dark chocolate for the filling and use white chocolate as the coating. Just make sure you don’t use white chocolate for the filling as it won’t set with white chocolate.
More Keto Candy Recipes
2 Ingredient Keto Candy Bars
Ingredients
- 2 1/2 cups (410 g) sugar-free semisweet or dark chocolate chips divided (see note regarding recommended chocolate)
- 4 oz (113 g) sugar-free Cool Whip thawed in fridge
Instructions
- Line an 8-inch x 4 inch baking loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add 1.5 cups of chocolate chips to a microwave safe bowl. Heat in 15-30 second increments, stirring in between with a spatula, until it’s completely smooth and melted. Set aside to cool to room temperature, about 10 to 15 minutes. While the chocolate is cooling, remove Cool Whip from fridge so that it also comes to room temperature.
- It’s important to let the chocolate come to room temperature so it doesn't melt the Cool Whip once it’s combined. It’s also important that the Cool Whip isn’t cold because that will cause the chocolate to seize.
- Once the chocolate has cooled, gently fold in the Cool Whip with a spatula until fully combined. The mixture should be light and fluffy and uniform in color. Pour into the prepared pan, spreading it out evenly with an offset spatula.
- Place the pan in the freezer for at least 30 minutes, or until the mixture is firm enough to cut.
- Remove the pan from the freezer. Lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1-inch squares (or bigger if you want bigger bars). Add squares to a parchment lined baking sheet and place back into the freezer to harden, about 20-30 minutes.
- In a microwave-safe bowl, melt the remaining 1 cup of chocolate chips in 15-30 second intervals, stirring between each interval until smooth and melted. Depending on the brand of chocolate you are using, you may want to add a little melted coconut oil (about 1/2 tbsp-1 tbsp) to thin out the chocolate to make it easier to coat. This is optional and will also really depend on the chocolate brand. I used ChocZero and when it is melted it is already very thin and easy for coating so I didn't need to add any coconut oil.
- Using two forks, dip each square into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the square back on the parchment-lined baking sheet. Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar.
- When you are done coating, the chocolate should be mostly set on your candies because the filling is cold. If desired, you can add a chocolate drizzle on top with leftover melted chocolate (or melt some more if you don't have enough).
- Place bars back into fridge or freezer until fully set. Store uneaten bars in freezer.
Notes
- Recommended chocolate: I used Choczero dark chocolate chips. I recommend using a sugar-free chocolate that is sweetened with monkfruit or allulose rather than erythritol or Stevia. Chocolate sweetened with the latter may crystallize and leave a crunchy/grainy texture. The filling should work with milk, dark or semisweet chocolate. It will not work with white chocolate.
- Whipped Cream version: If you want to try making this with whipped cream, it is possible though the texture isn't quite the same. See post for more details on the difference in texture.
- To make whipped cream version, add 3/4 cup heavy cream to a mixing bowl and beat on high speed until medium to stiff peaks form. You should have about 1.5 cups of whipped cream. Place the whipped cream into the fridge and keep it cold in fridge until ready to use. Use it in the recipe in place of Cool Whip, following the same instructions except keep these things in mind:
- Make sure your melted chocolate for the filling is not hot and has come to room temperature. If it is hot, it will melt the whipped cream. Remove whipped cream from fridge only when ready to be folded in and very gently fold it into the melted chocolate. The whipped cream should melt slightly but should mostly keep its form and you should have an airy whipped chocolate mixture. Transfer to lined loaf pan and place into freezer and follow the rest of the steps in the recipe. When ready to serve, you will need to let the bars come to room temperature before eating, so that the filling is no longer frozen.
- Sugar-free Cool Whip does contain a small amount of corn syrup so it may not be suitable for certain low carb or low sugar diets.
- Estimated nutrition assumes all of the chocolate is used up but in actuality you will have some chocolate that doesn't end up on the bars, so the actual nutrition numbers are likely to be a little lower.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
