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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/caramel-crunch-bars-recipe/