These caramel crunch bars are a rich, layered dessert made with a crisp almond base, a smooth coconut caramel center, and a silky chocolate topping. They strike the perfect balance between crunchy, chewy, and creamy, making them ideal for a homemade treat or a crowd-pleasing dessert.

Why You’ll Love This Recipe

These bars are deeply satisfying without being overly sweet. The base holds together beautifully, the caramel is luscious and naturally flavored, and the chocolate layer adds a smooth finish. They are easy to prepare in stages, store well, and feel indulgent while still using simple pantry ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuit base

• 1 1/3 cups almond flour
• 1/4 cup arrowroot powder
• 1/4 teaspoon fine salt
• 4 tablespoons extra virgin coconut oil, melted
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

For the caramel layer

• 1/4 cup coconut sugar
• 1/2 cup full-fat coconut milk
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt

For the chocolate coating

• 1 cup cacao butter, chopped
• 4 tablespoons cacao powder
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Directions

1. Preheat the oven to 180°C (350°F). Line a small rectangular baking tin with baking paper.
2. In a bowl, mix the almond flour, arrowroot powder, and salt. In a separate bowl, combine the melted coconut oil, honey, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Press the mixture evenly into the prepared tin to form the base.
5. Bake for 10–15 minutes, until lightly golden around the edges. Remove from the oven and allow to cool completely.
6. To make the caramel, add the coconut sugar and water to a saucepan over medium heat. Stir until the sugar dissolves and begins to bubble.
7. Reduce the heat and slowly add the coconut milk, vanilla, and salt. Simmer for 8–10 minutes, stirring frequently, until thick and glossy.
8. Pour the caramel evenly over the cooled base and place in the refrigerator to set for at least 45 minutes.
9. For the chocolate coating, melt the cacao butter gently using a heatproof bowl over simmering water.
10. Remove from heat and whisk in the cacao powder, maple syrup, vanilla, and salt until smooth.
11. Once the caramel is fully set, lift the slab from the tin and cut into bars.
12. Dip each bar into the chocolate mixture or spoon the chocolate over the top. Place on baking paper and refrigerate until the chocolate is firm.

Servings and timing

This recipe makes approximately 14 bars.
Preparation time: 35 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Total time: about 1 hour 50 minutes

Variations

You can add a thin layer of crushed nuts or seeds between the base and caramel for extra crunch. For a deeper caramel flavor, allow the caramel to simmer slightly longer while stirring carefully. A pinch of cinnamon or cardamom can also be added to the base for warmth.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2 months. Allow frozen bars to thaw in the refrigerator before serving. These bars do not require reheating.

FAQs

Can I make these bars ahead of time?

Yes, they are ideal for making a day or two in advance and storing in the fridge.

How do I prevent the caramel from becoming too thick?

Keep the heat low and stir continuously. Remove from heat as soon as it thickens.

Can I substitute almond flour?

Yes, you can use a seed-based flour, though the texture may vary slightly.

Why does my base crumble?

This usually means the wet ingredients were not fully mixed or the base was overbaked.

Can I reduce the sweetness?

You can slightly reduce the sweetener in both the caramel and chocolate layers to suit your taste.

Do these bars need to stay refrigerated?

Yes, refrigeration helps maintain their structure and texture.

Can I make them dairy-free?

They are already completely dairy-free.

What size tin should I use?

A small rectangular tin around 20 x 20 cm works best.

Can I skip the chocolate coating?

Yes, the bars are still delicious with just the caramel layer.

How clean should the cuts be?

For neat slices, use a sharp knife and wipe it clean between cuts.

Conclusion

Caramel crunch bars are a satisfying homemade dessert that combines crisp texture, rich caramel, and smooth chocolate in every bite. They are easy to prepare, store well, and make a beautiful addition to any dessert table. Whether for sharing or enjoying throughout the week, these bars are a reliable and delicious treat.

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