Don’t be fooled by the name; these bars are not very complicated to make and are totally customizable. They came to be out of a fever high, when I madly gathered random s&#! from my pantry and threw it together. That’s the beauty of these – you can kind of use whatever you want to make them.
As always are gluten free, dairy free, refined sugar free, and NO BAKE!! Yay.
Chocolate layer:
+ About 5 bars of chocolate (I used - and highly recommend using - Hu Kitchen) You can use about 2 cups of chocolate chips if you choose to do that.
Cookie layer:
+ 2 cups almond flour
+ 1/4 cup coconut oil
+ 5 tbsp maple syrup
+ 1/2 tsp vanilla extract
+ salt to taste
Caramel layer:
+ 1/4 cup coconut oil
+ 1/4 cup maple syrup
+ 3 tbsp almond butter
Toppings:
+ I topped with shredded coconut, trail mix, and Rawmio chocolate chunks but feel free to use anything you'd like!
1. In a small pan, add 1 tbsp coconut oil over low heat; once melted, add chocolate bars and melt SLOWLY (do not burn!!) stirring often
2. Pour 3/4 of mixture in a lined 8 x 8 baking sheet; freeze until hard
3. While chocolate is in the freezer, combine all ingredients for the cookie layer mix. I put mine in the oven for about 10 minutes but you can totally skip this step.
4. Remove baking sheet with chocolate layer and add cookie layer, pressing down to pack tightly
5. Pour remainder of chocolate mix on top, spreading evenly
6. Add any toppings desired
7. Make "caramel" sauce by combining melted coconut oil, maple syrup, and almond butter, stirring util completely smooth.
8. Pour over the toppings. Put entire thing in freezer or refrigerator until hardened.
