Rich and delicious magic cookie bars, with a shortbread base and a caramel-chocolatey layer on top. This recipe happens to be both gluten-free and paleo-friendly. Enjoy!
Ingredients
- 1 1/2 cups of almond flour
- 1/4 cup almond butter
- 1/4 cup + 2 tablespoons coconut oil, melted
- 2 tsp cinnamon
- 1 tsp salt
- 3/4 cup coconut cream
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 cup dairy free chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sliced almonds (optional)
- 1/2 cup pecans, roughly chopped (optional)
Instructions
- Line an 8x8 baking dish with parchment paper, coating the inside with oil so that the parchment paper sticks.
- In a medium bowl, add the almond flour, almond butter, coconut oil, cinnamon, and salt. Mix together well. Note, the dough might be crumbly, but that's ok.
- Pour the dough into the baking dish, and press down evenly. Don't be afraid to use your hands to make sure everything is evenly distributed.
- Make the caramel sauce.
- In a small pan on medium heat, add the coconut cream, honey, and vanilla extract. Stir together frequently, and simmer on low for approximately 20 minutes. Remove from the heat and let cool.
- Preheat oven to 350 F.
- Next, add the the chocolate chips, coconut, almonds, and pecans on top of the shortbread layer, making sure everything is evenly distributed.
- Carefully pour the caramel sauce evenly over the bars. Use a spatula to press the toppings down into the dough.
- Sprinkle a few more chocolate chips and a small handful of shredded coconut on top.
- Bake for 25 minutes.
- Remove from the oven and cover with foil and refrigerate for at least 2 hours before slicing into 12 squares - I know it's hard to wait, but it's worth it, so the bars hold together well.
- Enjoy!
Did you make this recipe?
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in your posts and I’ll re-share!
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