Caramel Cookie Candy Bars
These bars have a delicious layer of shortbread, topped with a creamy caramel, all covered in a coating of chocolate. You would have no idea they are refined sugar free!
Servings: 8 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
Store the bars in the fridge for up to a week or freeze them for longer storage.