1. In a large glass bowl add butter, fiber syrup, and cream
2. Microwave on high for 2 minutes, stir
3. Microwave on high for 2 minutes, stir
4. Microwave 1 minute
5. Stir and pour half the mixture into a separate glass bowl
6. Return other half back to microwave for 1 minute (or until it turns to a thick caramel)
7. With mixture reserved add WPI, Sukrin Icing, vanilla and salt. Stir until thick add more protein powder if mix is not thick.
8. Press mixture into 6 bar mould, only fill 1/3rd of each mold. You could use half a slice tray or even mini shape molds if you don’t have a bar mold. Even breaking into small balls and combining with rest of mixture into a ball shape would work.
9. Spoon thickened caramel over salted caramel nougat.

1. Heat fiber syrup for 2 minutes.
2. Stir in WPI and cacao powder until thick
3. Spoon over the top of caramel and press down
4. Refrigerate until set.

Notes

All layers can be done in different order.

For a whey-free recipe, zero carb pea protein can be used. Sukrin Fiber Syrups are interchangeable.

You can make a blonde caramel with the clear syrup if needed.

Recipe is easily doubled for a full slice tray.

Cut the bars into 3-4 pieces each for 24-32 serves

Carbohydrate/fiber values have been changed to reflect net carb content per serving