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Caramel Crunch Bars

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These caramel crunch bars feature a crisp almond flour base, a rich coconut caramel center, and a smooth chocolate coating. Naturally dairy-free and gluten-free, they combine crunchy, chewy, and creamy textures in each satisfying bite.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 14 bars
  • Category: Dessert
  • Method: Baking + Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 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
  • 2 tablespoons water
  • 1/2 cup full-fat coconut milk
  • 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

Instructions

  1. Preheat oven to 180°C (350°F). Line a 20 x 20 cm rectangular tin with baking paper.
  2. In a bowl, mix almond flour, arrowroot powder, and salt. In another bowl, whisk coconut oil, honey, and vanilla.
  3. Combine wet and dry ingredients until a soft dough forms. Press evenly into prepared tin.
  4. Bake for 10–15 minutes until lightly golden. Cool completely in the tin.
  5. For the caramel, heat coconut sugar and water in a saucepan over medium heat, stirring until dissolved and bubbling.
  6. Reduce heat and add coconut milk, vanilla, and salt. Simmer for 8–10 minutes, stirring frequently, until thick and glossy.
  7. Pour caramel over cooled base. Refrigerate for at least 45 minutes until set.
  8. Melt cacao butter in a heatproof bowl over simmering water. Remove from heat and whisk in cacao powder, maple syrup, vanilla, and salt.
  9. Lift chilled base from tin and cut into 14 bars.
  10. Dip each bar into chocolate or spoon chocolate over tops. Place on baking paper and chill until firm.

Notes

  • Add chopped nuts or seeds between base and caramel for extra crunch.
  • Simmer caramel longer for a deeper flavor, stirring carefully to avoid burning.
  • Add a pinch of cinnamon or cardamom to the base for warmth.
  • Bars can be made ahead and freeze well.
  • For neat slices, clean the knife between cuts.

Nutrition

Find it online: https://savorymomskitchen.com/caramel-crunch-bars/