Let me introduce you to one of my favorite treats, ever. These paleo Nut Butter Caramel Bars are almost like a homemade candy bar met a perfect shortbread cookie and had a beautiful baby. The nut butter caramel, made of almond butter, maple syrup, and just a touch of peanut butter, is a perfect combination for a sticky, dairy-free caramel filling. There is a light and crumbly almond flour shortbread on the bottom, and the key to the perfect top is to use very good dark chocolate. Once melted, it gets glossy with the coconut oil and helps lock-in the large, flakey sea salt sprinkles on top.
My family requests these often for a special treat, and they can be whipped up easily within the course of an hour. The timeframe is only that long because they just need time to set in the freezer. Otherwise, the recipe is super simple. It’s a perfect paleo, dairy-free, gluten-free dessert. They’re also very kid-friendly and store well in the fridge for up to a week.
With Halloween coming, you may want to make these paleo homemade candy bars for yourself on the big night.
Nut Butter Caramel Shortbread Bars
Ingredients
For the Crust
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup honey
- 1/2 tsp vanilla extract
- 1/3 cup butter, ghee, or coocnut oil
For the Nut Butter Caramel
- 1/2 cup almond butter
- 3 tbsp peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil
For the Chocolate
- 1/2 cup dark chocolate, chopped
- 1 tbsp coconut oil
- 1-2 tbsp Flakey Sea Salt
Instructions
For the Crust
- Preheat the oven to 350º F. Line a loaf pan with tin foil or parchment paper. Spray the foil with a light spray of coconut oil. In a microwave-safe bowl, heat the butter just until melted. Add the honey to the melted butter to soften it, and stir thoroughly until they’re well incorporated. Mix in the vanilla extract.
- In a large bowl, combine the flours with the wet ingredients. Stir to combine. Press this dough into the prepared pan and bake for about 9 minutes. The crust should just be turning golden. If it puffs up in the oven a little, that's ok–it will flatten upon cooling. Remove from the oven and let cool.
For the Nut Butter Caramel
- Combine all ingredients in a sauce pan over medium-heat. Whisk thoroughly until they’re very well combined and smooth. Stir for 2-4 minutes. Remove from the heat and let cool.
To Assemble
- Pour the caramel sauce over the cooled crust. Spread gently with a spoon to ensure its spread evenly. Place the loaf pan in the freezer, on an even surface, and let harden for approximately one hour.
- When the crust and caramel are done setting, prepare the chocolate: melt the chocolate and ghee/coconut oil over a double-boiler or in the microwave, heating for 30 seconds at a time and stirring thoroughly until the chocolate is smooth and shiny.
- Once the crust is completely set and not moving at all, pour the prepared chocolate mixture over the crust. Sprinkle thoroughly with the flakey sea salt.
- Place in the refrigerator for 30 minutes, or until the chocolate layer is completely set. Slice and serve. Store in the refrigerator for up to 7 days. Enjoy!