Keto "Butterfinger" Bars

HighKey Snacks recently came out with a frosted protein cereal (among other flavors), and I was totally pumped about the new baking possibilities! Peanut butter and chocolate is such a great combo, that I knew immediately I wanted to experiment with the cereal and those ingredients. My original intent was actually to make scotcharoos, but when I cut them, they looked just like Butterfingers, so Keto "Butterfinger" Bars were born!

Ingredients:

"Butterfinger" Inside
1 cup of peanut butter (choose a brand with only peanuts and salt)
3 tbsp butter
1 tsp vanilla
1/2 tsp caramel extract
1/3 cup erythritol 
1/3 cup sugar free white chocolate chips (I used the Let's Bake Believe brand from Walmart)
2 cups HighKey Snacks frosted cereal (code CKK10 will get you 10% off)

Chocolate Coating
3 tbsp coconut oil (use one that is solid versus liquid at room temperature, as otherwise your coating will not harden properly) 
3/4 cup sugar free chocolate chips

Instructions:

1) In a large saucepan, mix together the peanut butter and butter until melted.

2) Add the vanilla, caramel extract, sweetener and white chocolate chips. Stir well.

3) Add the cereal to the mixture, and stir until all of the cereal is coated in the mixture.

4) Press the mixture into an 8x8 pan and put into the fridge for at least 1 hour.

5) Remove from fridge. Meanwhile, put 3 tbsp solid coconut oil in a bowl, and heat in the microwave until melted.

6) Remove melted coconut oil from microwave, and stir the chocolate chips in until they're all covered in coconut oil.

7) Return to microwave, and cook at 50% power in 10-15 second intervals - stirring in between - until melted to avoid burning.

8) Pour the chocolate over the "Butterfinger" inside, and evenly spread it across the surface.

9) Return to the fridge for at least 20 minutes.

10) Remove the pan from the fridge, cut the bars, and enjoy!

Picture Instructions:

Nutrition Facts:

Note: The facts below may be a bit misleading since one serving of the cereal (1/2 cup) has 6g erythritol and 2g allulose, which both raise the carb count but are non-glycemic for most people. Also, I cut my bars pretty big (into 9 bars), and you could easily get 16 out of it.