Go Back
almond butter caramel bars on a board
Print Recipe

Nut Butter Caramel Shortbread Bars

Prep Time15 minutes
Cook Time9 minutes
Freeze/Refrigerate1 hour 30 minutes
Course: Dessert, Treats
Keyword: dairy-free, desserts, egg-free, gluten-free, paleo treats, paleo-friendly
Servings: 12 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!