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.
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 . . .
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
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.
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.
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
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%)
Directions:
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.
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. 
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!
Dying to try this!
Need this, asap!!
These sound so perfect! Coconut and honey and chocolate? 3 of my favorites!
Mondays are always for dark chocolate and caramel. Looks amazing, Naomi!
Oh hello. My Monday just got WAY better. These are just gorgeous, Naomi!
I love the chocolate dip!! Yum!
These bars look wonderful!! Hi to Josh
And what do you do with the caramel once it’s off the heat ? Where is the rest of the recipe ?
Look very good !
Joshua+@+Slim+Palate replied: — March 17th, 2015 @ 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.
Naomi Robinson replied: — March 18th, 2015 @ 9:21 pm
Thanks Joshua! Danielle it’s fixed now. Sorry everyone, I was out of town and email was touch and go.
These look seriously amazing! They are totally like a healthy Twix! Must try!
Need rest of the recipe and print site not working
Joshua+@+Slim+Palate replied: — March 17th, 2015 @ 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.
Naomi Robinson replied: — March 18th, 2015 @ 9:25 pm
Thanks Joshua! Jan, it’s fixed now. Sorry everyone, I was out of town and email was touch and go.
I love dark chocolate… these look AH-mazing!!
Almond flour is a fantastic swap out, this is a great recipe!!!
Looks like the end of the recipe got cut off. Please post it. Thanks for sharing – I’m looking forward to it!
The end of the recipe is missing. What happens next?
Joshua+@+Slim+Palate replied: — March 17th, 2015 @ 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.
Naomi Robinson replied: — March 18th, 2015 @ 9:23 pm
Thanks Joshua! Rosemary, it’s fixed now. Sorry everyone, I was out of town and email was touch and go.
Shortbread is one of my ultimate weaknesses – so a cookie bar with some healthier alternative bits in it is even BETTER!!
Looks wonderful! {Hello, Josh!}
Joshua, this looks amazing. I love your recipes!
BTW could there be a possible swap for tapioca flour?
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!
Naomi Robinson replied: — March 18th, 2015 @ 9:19 pm
Hi Eri – It should work now. Give it a go.
Love me some gluten free desserts!
ahhhh, this looks awesome! can’t wait to try!!
These bars look amazing! Yayyyy paleo candy
These look so delicious! I can’t wait to try them!
Kari
http://www.sweetteasweetie.com
These bars are my happy place.
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
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!
I’m greedy and I will regret it once there will be no more in the dish! Seriously, these bars look DIVINE!
So dangerous when these amazing cookie bars are healthy, I don’t know if I will be able to stop myself!
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!
Can not print this recipe.