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CHOCOLATE FUDGE
CRUMBLE BARS
I have made these delicious bars a couple of times. The last time I made them it was because a guest was coming in a couple of hours. I knew I would have time to make this quick-to-assemble dessert (provided you keep one of my homemade bake mixes on hand, as I do) we could enjoy with our coffee later in the day.
INGREDIENTS: 
Crust and Crumble:
21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (560 mL)
8 tbsp butter, melted (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 tsp vanilla extract (5 mL)
Filling:
3/4
cup heavy cream (175 mL)
3 oz (1/2 cup) sugar-free chocolate chips, OR this one (90 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
INSTRUCTIONS:
Preheat the oven to 325°F (160°C).
Crust and Crumble: In medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix. In cereal bowl, melt butter and stir in liquid sweetener and vanilla extract. Add to dry ingredients and mix well. Press crust in bottom of 8-inch (20 cm) square glass baking dish, saving about 1/2 cup (125 mL) for the crumble. Place the glass dish with crust in the freezer. In a bowl in the refrigerator, set aside the crumble.
Filling: In double boiler or in saucepan over low heat, combine heavy cream, chocolate chips and liquid sweetener; allow the chocolate to melt, while stirring.
Pour chocolate ganache filling over chilled crust. Sprinkle with reserved crumble and bake 20 to 25 minutes, or until crumble is beginning to turn golden. Allow to cool and then refrigerate. Serve chilled. I have sometimes nuked a square very briefly before enjoying it. I like it both ways.
Helpful Hint: If your crumble has not browned enough, you can stick it under the broiler for 1 minute.
Yield: 20 servings
1
serving
146.9calories
2.4
g protein
12.7
g fat
0 g fiber
3.1
g net carbs