Keto Butterfinger candy bars

Ingredients:

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2 ounces cream cheese, softened
¼ cup natural peanut butter
2 tablespoon Powdered Swerve
½ cup Almond flour
3 tablespoon Chopped peanuts
½ cup Lily’s chocolate chips
2 tablespoons coconut oil
Silicone candy mold
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Instructions:
In a mixing bowl, combine the cream cheese, peanut butter, almond flour and Swerve. Stir to combine completely.
Fold in the chopped peanuts.
Press the batter into the sections of a silicone candy mold. Fill each candy mold about 3/4 of the way full of the peanut butter mixture.
Place the filled silicone mold into the freezer to set for 30 minutes.
Combine the Lily’s baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until melted and well combined.
Use a spoon to place some of the chocolate on the top of each of the spots in the candy molds.
Place the silicone mold back into the freezer to allow the chocolate to set at least one hour.
Store any uneaten candy in an airtight container in the freezer.
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