No Bake Chocolate Bars with Caramel
These amazing chocolate caramel bars are a combination of gooey caramel, chocolate topping, and delicious bottom crust!
Servings: 12
Ingredients
Base Layer
- 1 ½ cups almond flour
- 2 tablespoons coconut oil , melted
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Caramel Layer
- ½ cup creamy almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil , melted
- ¼ teaspoon salt
Chocolate Layer
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt for topping (optional)
Instructions
- Line an 8x8-inch (20x20 cm) pan with parchment paper.
- In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until a soft dough forms.1 ½ cups almond flour, 2 tablespoons coconut oil, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Press mixture evenly into the bottom of the prepared pan. Chill for 20 minutes until firm.
- In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth. Spread caramel layer evenly over the chilled base. Refrigerate for 30–40 minutes until set.½ cup creamy almond butter, 3 tablespoons maple syrup, 2 tablespoons coconut oil, ¼ teaspoon salt
- Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth. Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky salt if using.1 cup dark chocolate chips, 1 teaspoon coconut oil, Flaky sea salt for topping
- Refrigerate for at least 1 hour until fully set. Slice into bars or squares using a sharp knife.
Notes
Prep Tips:
- Line the pan with parchment paper and leave a little overhang to make lifting the bars out easier.
- Press the base layer down firmly so the bars hold together well after slicing.
- Chill each layer fully before adding the next for cleaner, more defined layers.
- Melt the chocolate slowly in short microwave intervals to prevent scorching or seizing.
- For the cleanest slices, cut the bars straight from the refrigerator using a sharp knife.
Variations:
- Swap the almond butter for peanut butter for a more classic candy-bar flavor.
- Use dairy-free chocolate chips to keep the recipe completely dairy-free.
- Add chopped nuts between the caramel and chocolate layers for crunch.
- Stir a little espresso powder into the chocolate.
- Top with shredded coconut or crushed pretzels.
Serving Suggestions:
- Serve chilled for the best texture and clean layers.
- Garnish with a drizzle of melted chocolate and a sprinkle of crushed nuts for a fancy presentation.
- Great as a make-ahead dessert or afternoon treat.
Storage:
Store in an airtight container in the refrigerator for up to 1 week.Freeze for up to 2 months. Thaw slightly before serving if desired.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 114mg | Potassium: 192mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 1mg
