Treats Scotcheroos
KETO RICE KRISPIE
Line baking pan with parchment paper, allowing paper to overhang edges slightly to allow for easy removal. Then, in a food processor, pulse pork rinds until finely ground.
In a saucepan over medium heat, combine SunButter and butter until melted.
Mix in crushed pork rinds, shredded coconut, and salt.
Remove saucepan from heat and stir in monk fruit sweetener, syrup, and vanilla extract.
Pour mixture into prepared baking pan and, using a silicone spatula, press into even layer. Transfer pan to refrigerator to chill for 1 hour, 30 minutes.
With about 15 minutes left of base layer chilling, in a food processor, pulse monk fruit sweetener until powdered. Set aside.
In a saucepan over medium heat, melt coconut oil. Mix in cocoa powder, cocoa butter, SunButter, and vanilla extract.
Remove saucepan from heat and, in small batches, stir in powdered monk fruit sweetener.
Allow the melted chocolate to cool for about 5 minutes before pouring chocolate atop the base layer.
Transfer pan to refrigerator to chill for 30 minutes. Remove pan from refrigerator and pull at edges of parchment paper to remove bars from pan. Slice into bars.
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