Preheat oven to 325 F.
Using a quarter-size cookie sheet, place parchment in it without greasing the pan and set aside.
In a mixer, whip the butter until fluffy, then pour in the sweetener.
Add half the flour. Once that is incorporated into the butter, continue adding in all other ingredients.
When the batter is finished, it will have the consistency of whipped cream cheese or whipped butter. Thick, but soft.
Scrape the dough out onto your cookie sheet and use a recessed spatula to spread the dough out evenly over the cookie sheet to about a 1/2 inch thickness.
Bake for 20 minutes.
While that bakes, prepare the topping. (I used chopped almonds because I didn’t have any sliced.)
In a small bowl, whisk together the powdered sweetener, extracts and about 2 tbsp. of whatever milk you’d like to use (I used unsweetened almond milk).
When the bars are done baking, transfer the bar dough to a cutting board and allow to cool completely. Place in the freezer for at least 2 hours.
Mix together the topping ingredients except for the almonds. Allow it to sit for about 5-10 minutes to allow the sweetener to fully dissolve in the almond milk.
With a spoon, drizzle the icing over the bars and finally, top with almonds.
Slice the dough in thin strips.
Serve with low carb hot chocolate! Yum!
Store in freezer until ready to serve. These are on the softer side, much like cake. Best eaten with a fork.