by Sarah Sacks

Triple Bliss Caramel-Chocolate Bars

Inspired by the ever-popular Twix candy bar, these cookies capture the super-satisfying combination of a crumbly base topped with layers of salted caramel and sweet chocolate. As you might have guessed, they are made of anything but candy…but still taste a lot like the real thing! They also freeze beautifully, making them the perfect addition to your backup dessert stash.

Yields 16 bars

• 2 cups Rorie’s Grain-Free Flour (see note)
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract

Caramel Layer

• ½ cup unsweetened creamy almond butter
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp sea salt (if nut butter isn’t salted)

Chocolate Layer

• 9 oz good-quality 50–72% dark chocolate chips (see note)
• 2 Tbsp coconut oil

Prepare the cookie base: Preheat oven to 350°F; line an 8x8-inch pan with parchment paper.

In a medium bowl, combine flour, coconut oil, maple syrup, and vanilla. Mix until well combined and a soft dough forms.

Press dough into prepared pan; bake for 11–13 minutes, or until sides are slightly brown. Let cool in the pan while preparing the next layer.

Prepare the caramel layer: In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt, if using. Mix until completely smooth. If needed, microwave in 15-second increments to make mixing easier.

Pour over cooled crust; place in the freezer to firm for 3 hours.

After caramel mixture has hardened, place filled crust, with its parchment paper, on a cutting board. Cut in half; cut each half into 8 cookie sticks.

Prepare the chocolate layer: Using a double boiler or microwave, melt together chocolate and coconut oil. Stir to combine until smooth, without lumps. Transfer chocolate to a bowl.

Line a baking sheet with parchment paper. Holding a frozen bar with two forks, dip it into the chocolate until bar is fully covered. Gently tap the side of the fork against the bowl so that excess chocolate drips back into the bowl. Transfer to prepared baking sheet to set. Repeat with remaining bars. There will be a little extra chocolate, which can be used for decorative drizzle or discarded. Chill dipped bars in the refrigerator until fully set.

Once the chocolate has set, drizzle with additional melted chocolate for decoration, if desired. If chocolate has hardened, rewarm it so it can drizzle easily.

Bars will stay fresh in the fridge for up to 4 days; they can be frozen for up to 3 months.

Notes:

Rorie’s Grain-Free Flour can be substituted with 2 cups almond flour combined with 3 Tbsp coconut flour.

Be sure to use good-quality chocolate chips that melt smoothly, without lumps, to ensure a smooth coating.

If using a double boiler to melt the chocolate chips, be careful not to allow any water or steam to mix with the chocolate. Water will cause the chocolate to seize, and it will not spread properly.

(issue 919)