We are working on the finishing touches before we get to the last room. Today I am performing the tedious task of placing switch plates. That’s not as easy as it sounds. Small screws and washers to adjust each one. The kind of work Tony hates. Not because he isn’t willing to. He has huge hands and arthritis. Working with tiny screws is a monumental task. Sometimes my tiny hands come in handy for tasks like that. We have two more doors that are going up and that’s it. I have a feeling we will be getting door handles soon. I always seems like we are going to finish, but there is always more to do.

This week’s recipe is a simple 9×13 pan recipe. I’m starting with a recipe from Taste of Home for Caramel Peanut Bars. This recipe is not quite gluten, sugar, or dairy free. Since it’s so simple to make, it should be good. Since this recipe uses caramels, you may be able to make some good use of some leftover Halloween candy.

Here are the original stats:

Here’s what I changed:

• I replace the butter with unsweetened applesauce to reduce the sugar, saturated fat, and calories.
• I replaced the brown sugar with brown sugar substitute to reduce the sugar and calories.
• I replaced the caramel candies with a dairy and sugar free option to reduce the sugar, dairy and calories.
• I replaced the all purpose flour with coconut and almond flour to reduce the carbs.
• I replaced the heavy whipping cream with a dairy free option to remove the dairy.

Here is the final recipe

Lower Carb Caramel Peanut Bars

Makes 36 bars

• 1-1/2 cups quick-cooking oats
• 1 cup almond flour
• 1/2 cup coconut flour
• 1-1/4 cups packed brown sugar substitute
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsweetened applesauce
• 14 ounces dairy free sugar free caramel candies
• 1/2 cup dairy free heavy whipping cream
• 1-1/2 cups semisweet chocolate chips
• 3/4 cup chopped peanuts

1. In a bowl, combine the first six ingredients; stir in applesauce. Set aside 1 cup for topping. Press remaining mixture into a greased 13×9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
2. In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.