These homemade Caramel Cookie Candy Bars are the perfect combination of a rich shortbread layer, gooey caramel, and a smooth chocolate topping—all without refined sugar. They’re great for satisfying your sweet tooth in a healthier way!
Caramel Cookie Candy Bars Ingredient Benefits
Almond Flour: High in healthy fats, fiber, and vitamin E, supporting heart health and digestion.
Coconut Flour: Low in carbs, rich in fiber, and gluten-free.
Coconut Oil: Provides healthy fats and helps boost metabolism.
Maple Syrup/Honey: A natural sweetener rich in antioxidants and minerals.
Almond Butter: Packed with protein, healthy fats, and magnesium.
Dark Chocolate: Antioxidant-rich, especially when using 70%+ cocoa content.
Coconut Oil: A source of medium-chain triglycerides (MCTs), which can provide quick energy and support metabolism.
Vanilla Extract: Enhances the flavor naturally without added sugars.
Step by Step Instructions
Step 1: Make the Shortbread Layer
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix 1 ½ cups almond flour, ¼ cup coconut flour, ¼ cup melted coconut oil, ¼ cup maple syrup, and ½ tsp vanilla extract. Then press the dough into the pan and bake for 10-12 minutes until golden. Let cool.
Step 2: Make the Caramel Layer
Meanwhile, in a saucepan over low heat, mix ½ cup almond butter, 3 tbsp melted coconut oil, ¼ cup maple syrup, 1 tsp vanilla, and a pinch of sea salt until smooth. Next, pour over the cooled shortbread and chill for 20-30 minutes until firm.
Step 3: Cut and Dip in Chocolate
Once set, lift the bars out with the parchment paper and cut into squares. Then dip the bars into the melted chocolate and place on parchment paper. Chill until the chocolate sets and then enjoy!
Tips for Perfect Caramel Cookie Candy Bars
Firm Layers: Make sure each layer is fully set before adding the next to prevent mixing.
Cutting Clean Bars: Use a sharp knife and wipe it between cuts for clean edges.
FAQs
Can I use a different nut butter?
Yes! Peanut butter, almond butter, or sunflower seed butter all work well and provide different flavors.
Is there a substitute for coconut oil?
Grass-fed butter can be used as an alternative in both the caramel and chocolate coating.
Can I make these vegan?
As long as your chocolate is vegan and you use maple syrup, this is a vegan treat!
How do I store these candy bars?
Store them in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
Other Homemade Candy Recipes To Make:
These homemade Caramel Cookie Candy Bars are a delicious, refined sugar-free option for those who want to indulge in a healthier version of a classic treat. Enjoy! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Caramel Cookie Candy Bars
Ingredients
For the Shortbread Layer:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
For the Caramel Layer:
- 1/2 cup cashew butter
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup or honey
- 1 tsp vanilla
For the Chocolate Coating:
- 1 cup dark chocolate melted
- 1 tsp coconut oil
Instructions
1. Make the Shortbread Layer:
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt. Stir until a dough forms. Press the dough evenly into the bottom of the prepared baking pan.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely.
2. Make the Caramel Layer:
- In a small saucepan over low heat, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until the mixture is smooth and combined.
- Pour the caramel layer over the cooled shortbread base and spread it evenly. Place the pan in the freezer to allow the caramel layer to set (about 30 minutes).
3. Cut and Coat in Chocolate:
- Once the caramel is frozen, remove the bars from the pan by lifting the parchment paper. Cut into bars or squares using a sharp knife.
- Stir the coconut oil into the melted dark chocolate until smooth. Dip the bars into the chocolate and quickly remove and place on a baking sheet lined with parchment paper.
- Return the pan to the fridge to let the chocolate set (about 15-20 minutes). Enjoy!
Notes
