Choco Caramel Crunch Bars

Choco Caramel Crunch Bars submitted by Jenn O. 

Makes 32 bars
110 calories / 8.5F / 8C / 1.5P

INGREDIENTS: 

Shortbread Layer:

• 1/2 cup coconut flour
  
• 1/2 cup almond flour
  
• 1/3 cup coconut oil
  
• 3 Tbs. honey (melted)

Warmed Caramel Layer:

• 1/2 cup OffBeat Salted Caramel Butter
• 1/4 cup coconut oil
  
• 1 tsp vanilla extract
  
• 1/4 cup maple syrup
  
• pinch of sea salt

Chocolate Layer:

• 1/2 cup chocolate chips
• 1.5 Tbs coconut oil
• 1/4 tsp flakey sea salt (optional)

DIRECTIONS: 

Shortbread Layer:

1. Preheat your oven to 350 degrees F. Combine the coconut and almond flours with melted coconut oil & warmed honey in a large bowl. Stir until thoroughly combined.
2. Line an 8x8 pan with parchment paper and pack down shortbread mixture into the base.
3. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer:

1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes. Remove from the burner and cool completely.

Chocolate Layer:

1. Put chocolate chips into a small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Assemble:  

1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in the freezer until it hardens (about 1-2 hours).
2. Remove from the freezer and pour and evenly spread chocolate over the top. Sprinkle flakey sea salt as the last touch and set back in the fridge for 5-10 minutes to harden.
3. Once chilled, remove from the pan and slice into 1/2 inch strips and then slice each strip in half. Enjoy!