In a medium mixing bowl- add melted butter, almond butter powder and sweetener.
With a hand mixer, blend until creamy and smooth.
Add almond milk, syrup and salt, blend until well incorporated.
Scoop this evenly until muffin cups or pan.
Spread marshmallow creme over top. Place in fridge while melting chocolate.
Heat the heavy whipping cream in the microwave until hot.
Pour over the chocolate chips in a heat safe bowl.
Stir the cream and chips until melted and smooth.
Spread the melted chocolate over top of the marshmallow layer.
Freeze bars for about 20 mins or until set.
Store in freezer or fridge.
I used melted butter with the almond butter powder (lower NC), but you could use no sugar added almond butter and recalculate the macros.These were made in 12 regular size muffin cups, but you can double the amount in mini muffin cups. Nutrition per serving-Calories 189, Total C 22g, Fiber 4g, SA 15g, Fat 16g, Protein 5g*Sugar Alcohols are not accounted for in the nutrition panel. These are 3g NC each.