Chocolate Caramel Bars (Paleo, AIP Option)

hand holding Chocolate Caramel Bar (Paleo, AIP option)

Chocolate Caramel Bars (Paleo, AIP Option)

This Chocolate Caramel Bars recipe is almost like a candy bar. It’s got a cookie base, a crunchy interior with a sweet caramel filling and chocolatey topping. It’s the ultimate no bake treat. This recipe is Paleo with an AIP option.

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Beth Chen

Ingredients

For the caramel

1 cup Coconut Cream
1/2 cup Coconut Sugar
1 pinch Salt

For the bars

1 cup Shredded Coconut plus 1/4 cup additional
1 cup Nut/Cassava Free Grain Free Flour Blend
3 tablespoons Honey or Maple Syrup
1/3 cup Coconut Oil melted
1 1/2 cups Love Bird Unsweetened Cereal

For the chocolate drizzle

1 cup Chocolate Chips
2 tablespoons Coconut Oil

Instructions

Prep the 8x8 inch glass casserole dish with parchment paper. Then make the caramel sauce, place coconut cream and coconut sugar in a small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar. Once simmering, reduce heat to low and maintain simmer for 10 minutes. Stir occasionally. Turn off heat and stir in sea salt. Let cool slightly.
To make the bars, combine all the ingredients until smooth. Pour into the pan and pat down. Place in freezer for about 10 minutes.
Take the dish out of the freezer, pour the caramel sauce over the bars, and then put back in the freezer for another 10 minutes while you make the chocolate drizzle.
To make the chocolate, use a small double boiler (or saucepan with water and glass bowl) to melt the chocolate. Once melted set aside.
Remove the pan from the freezer and sprinkle the cereal over the top. Then drizzle the chocolate over the top.
Next sprinkle the remaining 1/4 cup of shredded coconut over the top. Place the pan in the refrigerator until it’s completely set, about an hour.
Remove from the pan, cut into 9 bars and then serve.

Video

Notes

Must store in the refrigerator, otherwise it will melt.
To make this AIP, you need to replace the chocolate topping with a carob glaze. Combine 1/4 cup melted Coconut Butter, 1/4 cup melted Coconut Oil, 2 tablespoons Carob Powder and 2 teaspoons Maple Syrup into a small bowl. Stir to combine and then drizzle like you would the chocolate according to the instructions.
Make sure to let the caramel layer set in the freezer before adding the cereal. Otherwise, the cereal will absorb the caramel and get chewy. You won’t get the crunch you expect from cereal.

Nutrition