Caramel Crunch Bars Recipe

Introduction

Caramel Crunch Bars offer a delightful combination of a crisp biscuit base, gooey caramel center, and a rich raw chocolate coating. This indulgent treat is perfect for anyone craving a sweet, homemade snack with wholesome ingredients.

Ingredients

• Biscuit Base:
• 4 tablespoons Flannerys Certified Organic EV Coconut Oil, melted
• 1 tablespoon Flannerys Certified Organic Raw Honey
• 1 teaspoon vanilla extract
• 1/4 cup Arrowroot Powder
• 1 1/3 cups Almond Flour
• Gooey Caramel Centre:
• 1/4 cup Flannerys Certified Organic Coconut Palm Sugar
• 1/2 cup coconut milk
• 2 tablespoons filtered water
• 1 teaspoon Flannerys Certified Organic Himalayan Salt
• Raw Chocolate Covering:
• About 1 cup Flannerys Certified Organic Cacao Butter
• 4 tablespoons Flannerys Certified Organic Cacao Powder
• 1/2 teaspoon Flannerys Certified Organic Himalayan Salt
• 1 vanilla bean, scraped or 1 teaspoon vanilla extract
• 3 – 4 tablespoons Flannerys Certified Organic Maple Syrup or sweetener of choice (medjool dates, raw honey, coconut sugar, stevia)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and line a small baking dish with parchment paper.
2. Step 2: In a bowl, mix the arrowroot powder, salt, and almond flour together. In another bowl, whisk the melted coconut oil with vanilla extract and honey. Combine the wet and dry ingredients gently until well mixed.
3. Step 3: Press the mixture firmly into the baking dish and bake for 10 to 15 minutes until lightly browned.
4. Step 4: Remove the biscuit base from the oven and cut it into bite-sized pieces or your preferred shape, keeping the pieces together. Allow it to cool completely.
5. Step 5: For the caramel centre, bring the coconut palm sugar and filtered water to a boil in a small saucepan, stirring continuously. Reduce the heat and add coconut milk, vanilla, and salt. Stir and cook for about 10 minutes until the mixture thickens and turns golden.
6. Step 6: Remove the caramel from heat and let it cool slightly. Spread it evenly over the cooled biscuit base. Place the dish in the fridge to set completely.
7. Step 7: To make the raw chocolate, bring water to a boil in a saucepan and place a heatproof bowl on top (bain-marie). Add the cacao butter and melt completely while stirring.
8. Step 8: Lower the heat and whisk in cacao powder, salt, and vanilla. Remove from heat and mix in the maple syrup or your chosen sweetener until smooth.
9. Step 9: Pour the melted chocolate over the set caramel layer, spreading it evenly. Refrigerate until the chocolate is firm before cutting into individual bars.

Tips & Variations

• Press the biscuit base firmly to ensure it holds together well when sliced.
• For a nut-free version, substitute almond flour with oat flour or finely ground seeds.
• Adjust sweetness of the caramel and chocolate layers to taste by adding more or less sweetener.
• Try adding chopped nuts or shredded coconut to the biscuit base for extra texture.

Storage

Store the Caramel Crunch Bars in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. When ready to enjoy, let the bars thaw at room temperature for 10–15 minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener?

Yes, you can substitute maple syrup with raw honey, coconut sugar, softened medjool dates, or stevia according to your preference and dietary needs.

Do I need to use cacao butter for the chocolate layer?

Cacao butter is recommended for a smooth, creamy raw chocolate texture. However, you can experiment with coconut oil in smaller amounts, keeping in mind it may affect the firmness and flavor.

Caramel Crunch Bars Recipe

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★★★★★

4.8 from 144 reviews

Deliciously indulgent Caramel Crunch Bars feature a buttery biscuit base, a gooey homemade caramel center, and a rich raw chocolate covering, combining organic and natural ingredients for a wholesome treat with a perfect balance of textures and flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including chilling time)
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Biscuit Base

• 4 TBS Flannerys Certified Organic EV Coconut Oil, melted
• 1 TBS Flannerys Certified Organic Raw Honey
• 1 tsp vanilla extract
• 1/4 cup Arrowroot Powder
• 1 1/3 cups Almond Flour

Gooey Caramel Centre

• 1/4 cup Flannerys Certified Organic Coconut Palm Sugar
• 1/2 cup coconut milk
• 2 TBS filtered water
• 1 tsp Flannerys Certified Organic Himalayan Salt

Raw Chocolate Covering

• roughly 1 cup of Flannerys Certified Organic Cacao Butter
• 4 TBS Flannerys Certified Organic Cacao Powder
• 1/2 tsp Flannerys Certified Organic Himalayan Salt
• 1 vanilla bean, scraped or 1 tsp vanilla extract
• 3 – 4 TBS Flannerys Certified Organic Maple Syrup or sweetener of your choice (pitted and softened medjool dates, raw honey, coconut sugar, stevia)

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 180°C (350°F) and line a small baking dish with parchment paper to prevent sticking.
2. Make Biscuit Base: In a bowl, mix arrowroot powder, salt, and almond flour together. In a separate bowl, lightly whisk melted coconut oil with vanilla extract and raw honey. Combine wet and dry ingredients softly until a dough forms. Press the dough evenly into the lined baking dish.
3. Bake Biscuit Base: Bake the base for 10–15 minutes or until lightly browned. Remove from the oven and cut into bite-sized pieces while still warm, but leave the pieces in the baking dish for layering. Allow it to cool completely to set.
4. Prepare Caramel Centre: In a small saucepan, add coconut palm sugar and filtered water, bringing it to a boil while stirring continuously. Reduce heat and add coconut milk, vanilla, and Himalayan salt. Stir and cook the mixture for about 10 minutes until it thickens and turns a golden color. Remove from heat and let cool slightly.
5. Spread Caramel Centre: Evenly spread the cooled caramel mixture over the cooled biscuit base pieces in the baking dish. Place the dish in the refrigerator to chill and allow the caramel layer to set fully.
6. Make Raw Chocolate Covering: Bring water to a boil in a saucepan and place a heatproof bowl on top to create a bain-marie. Add cacao butter to the bowl and heat gently until melted, stirring continuously. Lower the heat and whisk in cacao powder, Himalayan salt, and vanilla bean seeds or extract until smooth.
7. Sweeten and Finalize Chocolate: Remove the bowl from heat and stir in your choice of sweetener, such as maple syrup, medjool dates, raw honey, or coconut sugar, adjusting amount to taste for the perfect sweetness.
8. Coat Bars with Chocolate: Pour the melted chocolate mixture evenly over the caramel layer in the baking dish, spreading it smoothly to cover all pieces.
9. Chill to Set: Place the bars back in the refrigerator and chill until the chocolate layer is fully set and firm, typically about 1-2 hours.
10. Serve and Store: Once set, cut the bars fully if needed and serve immediately or store them in an airtight container in the refrigerator to maintain freshness and texture.

Notes

• You can substitute the sweetener in the chocolate covering with your preferred natural sweetener, adjusting the quantity to suit your taste.
• Allowing the biscuit base to cool completely before spreading the caramel helps to prevent the caramel from melting into the base.
• Cutting the biscuit base while still warm but keeping the pieces together allows easier layering and clean portions.
• For a firmer texture, chill the bars overnight before serving.
• Keep the bars refrigerated, as the caramel and chocolate layers are perishable.

Keywords: caramel crunch bars, gluten free dessert, raw chocolate bars, healthy caramel bars, almond flour cookies, homemade candy bars