Vegan Caramel DeLite Bars

@cokocooks

It is girl scout cookie season and that means enjoying all the cookies. I love recreating my own version of these cookies with different variation. That is how I got the idea for these Vegan Caramel DeLite Bars. They have a soft sugar cookie crust, topped with a toasted coconut caramel, and finished with a drizzle of chocolate. If you are a caramel delite fan, these are a must make.

The crust is the same recipe I use for my Peanut Butter Twix Bars. I just doctor up some packaged sugar cookie mix, bake it up, and it makes for the perfect base. The caramel is just 3 simple ingredients, and I love it because you don’t have to sit over the stove or worry about burning the sugar. The sweetness comes from maple syrup. Then to add a creaminess, stir in cookie butter for an extra sweet option or cashew butter. Some melted coconut oil is added to help the caramel set. Then I mixed in plenty of toasted coconut for that classic Caramel Delite texture. To finish and add that classic Caramel Delite look is a drizzle of melted dark chocolate. I also added a sprinkle of sea salt to compliment all the sweetness.

I am a big fan of girl scout cookie season, but these Vegan Caramel Delite Bars ensure you won’t just have the option to have them once a year. You can have them all year around with this recipe! I love eating them right out of the freezer because that caramel texture is still nice and soft. These bars are easily made vegan friendly with dairy free chocolate for any dietary restrictions, but no matter what they will be a crowd pleaser. Any caramel delite or Samoa cookies fans will absolutely love these bars!

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Caramel Delite Bars

A sugar cookie crust layered with a coconut caramel and finished with a drizzle of chocolate.

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

Cookie Layer

• 1 pkg (17.5oz) Betty crocker sugar cookie mix haven't test other brands
• 1 tbsp ground flaxseed
• 2 tbsp refined coconut oil
• 2 tbsp unsweetened applesauce

Peanut Butter Layer

• 1 cup cookie butter or cashew butter
• 1 cup maple syrup
• 1/2 cup melted coconut oil
• 3 cups toasted and shredded coconut

Chocolate Layer

• 1/3 cup dark chocolate chips be sure to use vegan to make vegan friendly
• 1/2 tbsp refined coconut oil
• sea salt for topping

Instructions

• Preheat oven to 350 and grease a 9x11 pan.
• Combine ground flaxseed and 3 Tbsp of water and let sit for 3-5 minutes to gel.
• Mix the rest of the cookie layer ingredients in the bowl. (I find using my hands works best)
• Press the cookie layer evenly in the pan (This takes patience to make it even but it helps if you slightly wet your fingers and press the batter into the pan). Bake for about 20 min or also until lightly brown.
• While the cookie layer bakes combine all the ingredients for the caramel in a bowl except for the coconut. Mix till the caramel is smooth.
• Fold the coconut into the caramel layer. Then spread the caramel in an even layer over the cookie. Place in the freezer to set for one to two hours.
• Melt the chocolate in 10-15 second increments with the coconut oil. Drizzle over the coconut caramel layer and allow the chocolate to harden. (should only take bout 5-10 minutes)
• Cut into 12 bars and enjoy. Keep leftovers in the freezer.

Notes

Nutrition facts calculated with lakanto chocolate, maple syrup, and monk fruit sweetener

Nutrition

Serving: 1g | Fiber: 7g | Sugar: 2g

Enjoy!

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