Ingredients:
Milk Chocolate Lily Chips
Sugar free peanut butter
MCT 1:4:3
Toppings of choice - I used peanuts and more Lily’s chips
Instructions:
Melt bag of lily’s chips with tablespoon of MCT and then pour on baking sheet.
Melt bag of sugar free peanut butter with tablespoon of MCT and pour on baking sheet.
Marble with spoon.
Then sprinkle toppings.
You can use coconut, peanuts, almond, lily’s chips, etc.
I used butterscotch and dark chocolate lily chips with peanuts.
Freeze for 2 hours.
Take out and break into bark like pieces.
Store in refrigerator.
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