Caramel Cookie Dough Bars
These caramel cookie dough bars combine layers of cookie dough shortbread, salted caramel, and creamy melted chocolate. No baking needed!
Servings 20 Servings
Calories 282kcal
Ingredients
- 1/2 cup maple syrup can substitute for maple syrup, honey or agave
- 1/2 cup coconut oil
- 3 cups blanched almond flour can substitute for almond meal
- 1/8 teaspoon salt
- 1/4 cup chocolate chips
- 1 1/2 cups caramel * see notes
- 1 cup chocolate chips
- 2 teaspoon coconut oil
Instructions
- Line a square pan with parchment paper and set aside.
- Start by preparing your shortbread base. In a microwave-safe bowl or stovetop, add your syrup and coconut oil and melt until warm.
- Add your almond flour and salt and mix well, until a thick dough remains. Fold through your chocolate chips and transfer to the lined pan and press into place. Refrigerate.
- Pour the caramel over the cookie dough base and refrigerate for around 30 minutes, to firm up.
- Once the caramel has firmed up slightly, melt your remaining chocolate chips with coconut oil together. Pour over the caramel bars and refrigerate until firm. Slice into bars and sprinkle with salt.
Notes
You can also use vegan caramel or any store bought caramel of choice.
TO STORE. Leftover caramel bars can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to one month.
TO FREEZE. Wrap the individual bars in foil, store them in an airtight container, and freeze them for up to six months.
Nutrition
Serving: 1bar | Calories: 282kcal | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Sodium: 45mg | Potassium: 35mg | Fiber: 3g | Sugar: 1g | Calcium: 38mg | Iron: 1mg | NET CARBS: 3g