• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

A food blog filled with easy baking recipe and simple everyday recipes

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Dark Chocolate-Caramel Cookie Bars

March 15, 2015 By Naomi Robinson | Bakers Royale 37 Comments

Today I’m super pumped to have a guest post from cookbook author, Josh, of Slim Palate, who many of you are familiar with, and for those of you who are not, make sure you head over to his awesome blog for good eats.

Chocolate-Caramel-Cookie-Bars-Via-Slim-Palate

Photo from Josh Weissman of SlimPalate.com

 

But of course not before you take in this grain-free, gluten free Dark Chocoalte-Caramel Cookie Bar—think of this as the healthy version of a Twix Bar. Sure I do a fair share of indulgent treats around, but indulgent treats that are Paleo and/or gluten-free friendly is always something I love working into my rotation of baked goods.

With that, let’s do this . . .

Spreading-Chocolate from slimpalate

Photo from Josh Weissman of SlimPalate.com

So I’ve always been a huge fan of Naomi’s blog so this is a great honor to be able to guest post here. I knew that I had to create something sweet to match the style of this blog so I whipped something up that I think everyone can thoroughly enjoy. I’ll give you a hint: it’s Twix inspired

Creamed-Butter from slimpalater

Photo from Josh Weissman of SlimPalate.com

So maybe I gave it away with that one but I don’t think anyone can complain. It’s a lot easier to make than you think, and it’s entirely gluten free, grain free, and refined sugar free. Despite lacking all of these things it still happens to have the familiar crumbly shortbread base, the sweet and salty caramel, and rich chocolate in every bite.

Shortbread Crust and Chocolate Spread via Slim Palate

Photos by Photo from Josh Weissman of SlimPalate.com

This is all possible with the power of science, and by science I mean simply subbing honey and coconut sugar in place of the regular sugar and corn syrup.  You can always use sugar and corn syrup if you’d rather but I think that might take away some of the magic behind this recipe. The idea that healthier foods/ingredients don’t taste good is a fallacy and I’m here to eliminate that thought.

Then again, it’s still a treat that still has lots of sugar in it. Which is probably why it tastes amazing. Oh it also has like a ton of butter in it so, yeah. I have no regrets.

Chocolate-Caramel-Cookie-Bars-From-Slim-Palate

Photo from Josh Weissman of SlimPalate.com

Sugar fiends and health nuts unite, enjoy the crumbly, buttery, ooey gooey candy that are my Dark Chocolate-Caramel Cookie Bars. You won’t regret it.

Dark Chocolate-Caramel Cookie Bars

Dark Chocolate-Caramel Cookie Bars

Yield: Serves 6

Ingredients

Shortbread Base:

  • 2 cups almond flour
  • 1 cup tapioca flour
  • 1 cup softened butter plus extra for greasing
  • 2/3 cup coconut sugar
  • 1/2 teaspoon salt

Caramel Middle:

  • 3/4 cup coconut sugar
  • 1/2 cup honey
  • 3 tablespoon butter or ghee
  • 3/4 cup heavy cream or coconut milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Chocolate top:

  • 10 1/2 ounces dark chocolate, roughly chopped (anywhere around 70%)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment in both directions, leaving some overhang. Grease the parchment with butter.

In a media medium sized bowl whisk together the almond flour, tapioca flour and salt. In a stand mixer begin making the shortbread crust by adding the softened butter, and coconut sugar and creaming it on medium high until you get a frosting like consistency. While beating slowly add the almond flour and tapioca flour and continue to beat on medium high until it forms a dough. Press the dough evenly into the prepared baking pan.

Place the shortbread into the oven for about 20-25 minutes or until lightly browned. Remove from the oven and allow to cool.

In a medium sized heavy bottomed pot fitted with a candy thermometer add the coconut sugar, honey, 2 tablespoons of the butter or ghee, heavy cream or coconut milk, vanilla, and salt. Bring to a boil and lower the heat to about medium low-medium to hold a nice boil without boiling over. Bring it to about 265 degrees and immediately take it off the heat.

Pour the caramel over the cooked and cooled shortbread crust and quickly spread it around to cover the whole top. Allow to sit for 30 minutes or until the caramel is no longer liquid or warm to the touch.

Place the chocolate in a medium sized microwaveable bowl and microwave on high at 30-second intervals, stirring in between intervals, until completely melted. Alternatively you can melt it in a double boiler, stirring often, until completely melted.

Pour the melted chocolate over the caramel part and spread it around with a frosting knife or spatula.

Allow to cool for 30 minutes to an hour, until the chocolate is completely solid. Remove the candy from the baking tray and slice into bars with a sharp knife. Store in an airtight container or serve immediately. These will last you about 1 1/2- 2 weeks.

Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

 

© Naomi Robinson | Bakers Royale
Category: Bars and Cookie Bars

 

Filed Under: Bars and Cookie Bars, Sweet

« Marbled Espresso Poundcake
Blueberry Baked Oatmeal »

Comments

  1. [email protected]+Food+Faith+Fitness says

    March 16, 2015 at 3:28 am

    YOU DID NOT JUST MAKE A PALEO TWIX BAR JUST FOR ME! That was too sweet.
    Seriously, Twix are one of my favs, but I haven’t had one in ages….so I kinda love you and hate you for this 😉 Pinned!

  2. Rachel @ Baked by Rachel says

    March 16, 2015 at 3:38 am

    Dying to try this!

  3. Julie @ Table for Two says

    March 16, 2015 at 5:22 am

    Need this, asap!!

  4. Tieghan+Gerard says

    March 16, 2015 at 5:26 am

    These sound so perfect! Coconut and honey and chocolate? 3 of my favorites!

  5. [email protected]+Climbing+Grier+Mountain says

    March 16, 2015 at 5:32 am

    Mondays are always for dark chocolate and caramel. Looks amazing, Naomi!

  6. [email protected]+Floating+Kitchen says

    March 16, 2015 at 5:38 am

    Oh hello. My Monday just got WAY better. These are just gorgeous, Naomi!

  7. Katrina @ Warm Vanilla Sugar says

    March 16, 2015 at 6:04 am

    I love the chocolate dip!! Yum!

  8. marla says

    March 16, 2015 at 7:07 am

    These bars look wonderful!! Hi to Josh 🙂

  9. Danielle says

    March 16, 2015 at 7:25 am

    And what do you do with the caramel once it’s off the heat ? Where is the rest of the recipe ?
    Look very good !

  10. [email protected] says

    March 16, 2015 at 8:19 am

    These look seriously amazing! They are totally like a healthy Twix! Must try!

  11. Jan says

    March 16, 2015 at 8:22 am

    Need rest of the recipe and print site not working

  12. Maria says

    March 16, 2015 at 12:32 pm

    I love dark chocolate… these look AH-mazing!!

  13. Gaby says

    March 16, 2015 at 2:39 pm

    Almond flour is a fantastic swap out, this is a great recipe!!!

  14. Leah says

    March 16, 2015 at 8:05 pm

    Looks like the end of the recipe got cut off. Please post it. Thanks for sharing – I’m looking forward to it!

  15. Rosemary Brennan says

    March 16, 2015 at 8:40 pm

    The end of the recipe is missing. What happens next?

  16. Megan+{Country+Cleaver says

    March 17, 2015 at 5:53 am

    Shortbread is one of my ultimate weaknesses – so a cookie bar with some healthier alternative bits in it is even BETTER!!

  17. [email protected]+Slim+Palate says

    March 17, 2015 at 6:58 am

    Looks like there was a glitch on Naomi’s site but I’m getting in touch with her. In the meantime here is the rest of the recipe:

    Pour the caramel over the cooked and cooled shortbread crust and quickly spread it around to cover the whole top. Allow to sit for 30 minutes or until the caramel is no longer liquid or warm to the touch.

    Place the chocolate in a medium sized microwaveable bowl and microwave on high at 30-second intervals, stirring in between intervals, until completely melted. Alternatively you can melt it in a double boiler, stirring often, until completely melted.

    Pour the melted chocolate over the caramel part and spread it around with a frosting knife or spatula.

    Allow to cool for 30 minutes to an hour, until the chocolate is completely solid. Remove the candy from the baking tray and slice into bars with a sharp knife. Store in an airtight container or serve immediately. These will last you about 1 1/2- 2 weeks.

    Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

  18. [email protected]+Slim+Palate says

    March 17, 2015 at 6:59 am

    Looks like there was a glitch on Naomi’s site but I’m getting in touch with her. In the meantime here is the rest of the recipe:

    Pour the caramel over the cooked and cooled shortbread crust and quickly spread it around to cover the whole top. Allow to sit for 30 minutes or until the caramel is no longer liquid or warm to the touch.
    Place the chocolate in a medium sized microwaveable bowl and microwave on high at 30-second intervals, stirring in between intervals, until completely melted. Alternatively you can melt it in a double boiler, stirring often, until completely melted.
    Pour the melted chocolate over the caramel part and spread it around with a frosting knife or spatula.
    Allow to cool for 30 minutes to an hour, until the chocolate is completely solid. Remove the candy from the baking tray and slice into bars with a sharp knife. Store in an airtight container or serve immediately. These will last you about 1 1/2- 2 weeks.
    Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

  19. [email protected]+Slim+Palate says

    March 17, 2015 at 7:00 am

    Looks like there was a glitch on Naomi’s site but I’m getting in touch with her. In the meantime here is the rest of the recipe:

    Pour the caramel over the cooked and cooled shortbread crust and quickly spread it around to cover the whole top. Allow to sit for 30 minutes or until the caramel is no longer liquid or warm to the touch.

    Place the chocolate in a medium sized microwaveable bowl and microwave on high at 30-second intervals, stirring in between intervals, until completely melted. Alternatively you can melt it in a double boiler, stirring often, until completely melted.

    Pour the melted chocolate over the caramel part and spread it around with a frosting knife or spatula.

    Allow to cool for 30 minutes to an hour, until the chocolate is completely solid. Remove the candy from the baking tray and slice into bars with a sharp knife. Store in an airtight container or serve immediately. These will last you about 1 1/2- 2 weeks.
    Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

  20. Brenda @ a farmgirl's dabbles says

    March 18, 2015 at 6:22 am

    Looks wonderful! {Hello, Josh!}

  21. Anne, Texas says

    March 18, 2015 at 6:22 am

    Joshua, this looks amazing. I love your recipes!
    BTW could there be a possible swap for tapioca flour?

  22. Eri says

    March 18, 2015 at 10:30 am

    Hi, this looks so good that I wanted to make it ASAP, however, the print icon takes me to a “page not found” error message. I tried under different browsers and the same result. Could you look into it? Thanks!

  23. Naomi Robinson says

    March 18, 2015 at 9:19 pm

    Hi Eri – It should work now. Give it a go.

  24. Naomi Robinson says

    March 18, 2015 at 9:21 pm

    Thanks Joshua! Danielle it’s fixed now. Sorry everyone, I was out of town and email was touch and go.

  25. Naomi Robinson says

    March 18, 2015 at 9:23 pm

    Thanks Joshua! Rosemary, it’s fixed now. Sorry everyone, I was out of town and email was touch and go.

  26. Naomi Robinson says

    March 18, 2015 at 9:25 pm

    Thanks Joshua! Jan, it’s fixed now. Sorry everyone, I was out of town and email was touch and go.

  27. Tracy|PeanutButterandOnion says

    March 19, 2015 at 9:34 am

    Love me some gluten free desserts!

  28. Angelyn @ Everyday Desserts says

    March 19, 2015 at 1:02 pm

    ahhhh, this looks awesome! can’t wait to try!!

  29. Medha @ Whisk & Shout says

    March 19, 2015 at 6:42 pm

    These bars look amazing! Yayyyy paleo candy 🙂

  30. Kari says

    March 19, 2015 at 8:47 pm

    These look so delicious! I can’t wait to try them!
    Kari
    http://www.sweetteasweetie.com

  31. CakeSpy says

    March 20, 2015 at 8:23 am

    These bars are my happy place.

  32. Motte says

    March 21, 2015 at 2:22 am

    These look absolutely delicious, I will need to try them! I also love it when cookies aren’t in their traditional shape, the bars are so handy! x Motte

  33. Annemarie says

    March 21, 2015 at 9:20 am

    Yes where is the rest of the recipe? One can assume you layer the three obviously but what needs to cool etc? Would be helpful. Bought all ingredients last night so we could make today!

  34. sylvie says

    March 21, 2015 at 10:16 am

    I’m greedy and I will regret it once there will be no more in the dish! Seriously, these bars look DIVINE!

  35. [email protected] says

    March 22, 2015 at 2:07 pm

    So dangerous when these amazing cookie bars are healthy, I don’t know if I will be able to stop myself!

  36. Jennifer A Stewart says

    March 24, 2015 at 12:17 pm

    I clicked through to the pic from Bloglovin because they look so delicious. Imagine my surprise when I read the recipe and they are healthy! When Lent is over I am so eating the $*#^ out of these!!!! Thanks for a great recipe!

  37. marina cotton says

    May 21, 2015 at 2:31 am

    Can not print this recipe.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Guinness Chocolate Truffles

Guinness Imperial Gingerbread Truffles

How to make homemade fruit roll-up

Homemade Strawberry Fruit Roll-Up

Halloween Cheesecake Brownies

Halloween Cheesecake Brownies

Animal Cookie Blondies via Bakers Royale

Animal Cookie Blondies – Come and get it!

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Hand Painted Macarons because it’s spring and I’m ready for all the blooms!
-
Post up on the blog. Link in my profile or go to Google and type in: Hand Painted Macarons Bakers Royale 
#macarons #macaronstagram #bakinglove #bakersgonnabake #dessertlover #cookies #sweettreats
Cheeseboard + wine for dinner while editing. #adu Cheeseboard + wine for dinner  while editing. #adulting101 
-
What is everyone eating tonight? 
#dinnerideas #wineoclock #cheeseboard
Rainbow Marshmallows (made without corn syrup!) be Rainbow Marshmallows (made without corn syrup!) because it’s almost St. Patrick’s and who has ever said no to rainbow anything ?!!
-
Recipe in bio or go to Google and type in Rainbow Marshmallows Bakers Royale.
-
#bakersofinstagram #bakersgonnabake #marshmallow #candymaking #sweettreats #homemadesweets  #dessertporn
Unicorn Cupcakes ~ A bright & cheery cupcake with Unicorn Cupcakes ~ A bright & cheery cupcake with homemade marshmallows and gilded raspberries! 
-
I have zero of these on hand, but they make me smile every time I see them. A much needed thing as we are working our through a house disaster!
-
#cupcakes #frosting #buttercream #desserts #cupcakesofinstagram #marshmallows #sweettreats
✨GIVEAWAY TIME🥰✨ Who’s ready to level up ✨GIVEAWAY TIME🥰✨
Who’s ready to level up their cooking?! I got you covered along with a few friends of mine!

We teamed up to make cooking less chore-like and more fun! Everyone knows good pans make good food. #fact

These Staub pieces are a few of my favorites. Here’s what’s in the @staub_usa giveaway bundle:

• 4 qt dutch oven with brass knob ($457 value)
• 10” white cast iron fry pan ($214 value)
• 4-piece stoneware set ($300 value)

All you have to do is follow me and these three fab accounts that I ❤️ + tag a friend in the comments for a chance to win.

Follow: 
@atabletopaffair
@fashionablehostess 
@mrssouthernsocial

The giveaway closes Sunday, the 28th at noon CT. Good luck and have fun!
Bolognese Toast with Burrata. I served this for di Bolognese Toast with Burrata. I served this for dinner (not in this styled fashion) and my boys said “That legit is NOT dinner.”
-
They grumpily ate this. I feel no guilt. I’m pretty sure they know how to pour themselves a bowl of cereal, if they’re still hungry.
-
#momlife #weeknightdinner #mealtime #bolognese #beef #toast
This error message is only visible to WordPress admins
Error: Access Token is not valid or has expired. Feed will not update.

Copyright © 2021 Bakers Royale

Terms of Use · Privacy Policy · Contact

Support by Foodie Digital