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.
In a microwave safe bowl or in a small saucepan, prepare your gooey salted caramel by mixing together your coconut oil, syrup and cashew butter. Once melted, whisk well until combined. Pour 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.
Keto Salted Caramel Cookie Dough Bars should be stored in the fridge, and will keep fresh for up to 2 weeks.Caramel bars are freezer friendly, and will keep well frozen for up to 6 months.