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