Pork Rind Cookies!
You may think I'm nuts, but these are really good. Try 'em before you make up your mind. If you're a chocolate-peanut fan, I'm betting you love 'em. And they take all of about 5 minutes to put together. The only reason they're not going in the new edition of 15 Minute Low-Carb Recipes is because there's no way to speed up the chilling time. Even in the freezer, they go past the 15 minute mark. I suppose I could use liquid nitrogen, but I can hardly count on my readers having some hanging around, now can I?
8 ounces carbsmart chocolate chips (or any sugar-free semisweet chocolate)
3/4 cup natural peanut butter
5 ounce bag pork rinds
Put the chocolate and the peanut butter in a microwaveable bowl, and nuke on high for 1 minute. In the meanwhile...
Poke a hole in your bag of pork rinds to let the air out, then smash 'em up with abandon -- I just bash mine all over with my fist. You want them in smallish chunks.
The microwave beeped! Stir the chocolate and peanut butter, and if there are still some unmelted bits of chocolate, give the whole thing 1 more minute on high.
Okay, back to your pork rinds: Dump 'em in a huge mixing bowl. Take a second to spray a 9x13 pan with non-stick cooking spray.
The microwave has beeped again! Stir the peanut butter and chocolate together well, then scrape the mixture into the bowl with the pork rinds. Stir the whole thing up until the pork rind bits are evenly coated with the chocolate-peanut mixture.
Dump the whole thing into the pan, and press it out into an even layer. Chill till set, then cut in bars. Store in the fridge.
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If you get 24 bars, each will have: 129 Calories; 9g Fat ; 6g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2 g usable carb.