• Paleo Salted Caramel Chocolate Chip Cookie Bars

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

    Full disclosure here, this was fully intended to be a pecan pie recipe.

    But then when I went to the grocery store to get all of the ingredients, I really just wasn’t craving pecan pie (please don’t hate me!). I am not a huge pecan pie gal and honestly when I make recipes that I’m not genuinely going to enjoy, I’m just not into it. 99% of what I make and share with you guys comes from things I have been itching for.

    Like these homemade triple layer Paleo Salted Caramel Chocolate Chip Cookie Bars

    Just saying the name of these bars gets me all tingly and excited. As soon as you try some and have them, you won’t think I am crazy anymore! They are absolutely insane.

    Did I mention there are three layers involved? One being a salted caramel spread that is made with just 4 ingredients and no refined sugars or creepy ingredients. We will get to that soon but the caramel being sandwiched between two cookie cakes is somewhat orgasmic. It gets all melted and delicious in the oven and combined with the sea salt on top and dark chocolate – WOW.

    I baked these caramel cookie bars in one of my If You Care Cake & Pie Pans. No annoying baking dish to clean after and I was able to easily transport this dessert to my family’s dinner to eat together. Saved me an extra step and time in the kitchen.

    I chat all about my love affair for If You Care in this blog post. But you guys are 100% going to want to stock up on all the goods from there for this holiday season baking. Their roasting bags, baking sheets, everything!

    When you see the list of ingredients for this cookie cake, don’t get intimidated. We pretty much use the same things over and over again making it super simple.

    You will need 8 key ingredients to whip these caramel cookie bars up – that is it!

    • Salted almond butter or pecan butter. Unsalted works too but using salted just adds a bit more of the flavor I was craving in this. I love using this brand’s pecan butter! And you can snag them with free shipping using my code RACHL.
    • Avocado oil. I chose avocado oil in this (although you can use liquid coconut oil too) because it adds more of a subtle flavor and isn’t overpowering!
    • Coconut sugar. The sweetener for the cookie. A liquid sweetener won’t work in this as you need that grainy texture.
    • Almond flour. I use this on the bottom layer to make it thicker! I haven’t tested other flours.
    • Coconut flour. I haven’t tested this recipe with subs, but please refer to this blog post before subbing anything!
    • Pitted dates. The star of the caramel spread
    • Nut milk. This adds moisture to the caramel. Really any non-dairy milk works.
    • Dark chocolate. DUH!

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

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    Paleo Salted Caramel Chocolate Chip Cookie Bars

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

    Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel spread.

    • Author: Rachel
    • Prep Time: 10 mins
    • Cook Time: 25 mins
    • Total Time: 35 mins
    • Yield: 9 bars 1x

    Ingredients

    Cookie base:

    • 1/3 cup salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)
    • 1 pasture-raised egg*
    • 4 tablespoons avocado oil (or liquid coconut oil)
    • 1/3 cup coconut sugar*
    • 1 teaspoon vanilla extract
    • 1 cup almond flour*
    • 1/4 cup coconut flour*
    • 1 teaspoon baking powder

    Caramel center:

    • 1 cup pitted dates, softened
    • 3 tablespoons non-dairy milk
    • 1 teaspoon vanilla extract
    • 2 tablespoons salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)

    Cookie top:

    • 1/3 cup salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)
    • 2 tablespoons avocado oil (or liquid coconut oil)
    • 1 pasture-raised egg*
    • 1/3 cup coconut sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup coconut flour*
    • 1 teaspoon baking powder
    • 1/2 cup dark chocolate (code RACHL for free shipping)

    Instructions

    1. Preheat oven to 350 degrees and whip up your If You Care paper cake and pie pan (8-9 inch round dish)
    2. In a medium bowl, make bottom layer by creaming together the nut butter, oil, egg, coconut sugar and vanilla extract
    3. Add in almond flour, coconut flour and baking powder and mix until smooth and creamy
    4. Spread layer into baking pan
    5. Began making the caramel by adding the dates, milk, vanilla and nut butter to a food processor and pulse until well combined and in a sticky caramel-like consistency
    6. Spread evenly on top of the cookie base
    7. Wipe the medium bowl clean from cookie base and begin making cookie top by add the nut butter, oil, egg, coconut sugar and vanilla and mix until creamy
    8. Add in the coconut flour and baking powder and mx again
    9. Fold in chocolate chips
    10. Evenly spread the cookie topping onto the caramel layer then bake in oven for 25 minutes
    11. Slice into bars and enjoy!

    Notes

    Store in airtight container for 5 days or freeze for longer

    *I haven’t tested other subs yet. Please substitute at your own risk! If you do and have success, please let me know 🙂

    xx, Rach

    Thank you If You Care for partnering with me for this post! I love using your products in all of my recipes here on the blog!

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    3 Comments

  • Reply Rochelle Broder-Singer November 25, 2019 at 1:36 pm

    Is the dark chocolate sweetened or unsweetened?

    • Reply Rachel November 25, 2019 at 1:38 pm

      the chocolate i use is linked! feel free to check their site for full info

  • Reply Ashley November 26, 2019 at 11:06 am

    I plan to have this at Thanksgiving, but would like to prep in advance. Do you have recommendations on reheating this after I have made it and put it in the refrigerator? Thank you!

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