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Chocolate Caramel Bars (Paleo, AIP Option)

This Chocolate Caramel Bars recipe is almost like a candy bar. It’s got a cookie base, a crunchy interior with a sweet caramel filling and chocolatey topping. It’s the ultimate no bake treat. This recipe is Paleo with an AIP option.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
1 hr 35 mins
Servings: 9 servings
Calories: 350 kcal
Course: Dessert
Cuisine: American

Ingredients

For the caramel
  • 1 cup coconut cream
  • 1/2 cup coconut sugar
  • 1 pinch salt
For the bars
  • 1 cup shredded coconut plus 1/4 cup additional
  • 1 cup Nut/Cassava Free Grain Free Flour Blend
  • 3 tablespoons honey or maple syrup
  • 1/3 cup coconut oil melted
  • 1 1/2 cups Love Bird Unsweetened Cereal
For the chocolate drizzle
  • 1 cup chocolate chips
  • 2 tablespoons coconut oil

Instructions

    Cup of Yum
  1. Prep the 8x8 inch glass casserole dish with parchment paper. Then make the caramel sauce, place coconut cream and coconut sugar in a small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar. Once simmering, reduce heat to low and maintain simmer for 10 minutes. Stir occasionally. Turn off heat and stir in sea salt. Let cool slightly.
  2. To make the bars, combine all the ingredients until smooth. Pour into the pan and pat down. Place in freezer for about 10 minutes.
  3. Take the dish out of the freezer, pour the caramel sauce over the bars, and then put back in the freezer for another 10 minutes while you make the chocolate drizzle.
  4. To make the chocolate, use a small double boiler (or saucepan with water and glass bowl) to melt the chocolate. Once melted set aside.
  5. Remove the pan from the freezer and sprinkle the cereal over the top. Then drizzle the chocolate over the top.
  6. Next sprinkle the remaining 1/4 cup of shredded coconut over the top. Place the pan in the refrigerator until it’s completely set, about an hour.
  7. Remove from the pan, cut into 9 bars and then serve.

Notes

  • Must store in the refrigerator, otherwise it will melt.
  • To make this AIP, you need to replace the chocolate topping with a carob glaze. Combine 1/4 cup melted Coconut Butter, 1/4 cup melted Coconut Oil, 2 tablespoons Carob Powder and 2 teaspoons Maple Syrup into a small bowl. Stir to combine and then drizzle like you would the chocolate according to the instructions.
  • Make sure to let the caramel layer set in the freezer before adding the cereal. Otherwise, the cereal will absorb the caramel and get chewy. You won’t get the crunch you expect from cereal.

Nutrition Information

Serving 1serving Calories 350kcal (18%) Carbohydrates 28g (9%) Protein 1g (2%) Fat 28g (43%) Saturated Fat 23g (115%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 4mg (1%) Sodium 54mg (2%) Potassium 124mg (4%) Fiber 1g (4%) Sugar 23g (46%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 350

% Daily Value*

Serving 1serving
Calories 350kcal 18%
Carbohydrates 28g 9%
Protein 1g 2%
Fat 28g 43%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 54mg 2%
Potassium 124mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin C 1mg 1%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.