A Sweet Treat You’ll Want to Make Again and Again! If you love caramel shortbread bars, and chocolaty treats (who doesn’t?!), then you’re in for a treat with these gooey caramel shortbread bars! These are made with a soft almond flour shortbread, a creamy maple caramel center, and a rich dark chocolate top. And the best part? You don’t need fancy ingredients or tools to make them. Just a mixing bowl, a loaf pan, and your love for dessert!
These are perfect for after-school snacks, weekend treats, or even a quick party dessert. I had a lot of fun making these, and I bet you will too!
Method
Make the Shortbread
To start off, you’ll want to create the delicious shortbread base. In a medium mixing bowl, combine 1 cup of almond flour, 2 tablespoons of melted coconut oil, 3 tablespoons of honey or maple syrup (whichever you prefer), and 1 teaspoon of vanilla. Stir everything together until the mixture forms a smooth, slightly sticky dough. It should hold together well but still be easy to spread. Once it’s well-mixed, transfer the dough into a parchment-lined loaf pan. Use the back of a spoon or spatula to press it down evenly, making sure it covers the bottom of the pan from edge to edge. Now it’s ready for the oven! Bake the shortbread layer at 375°F (190°C) for about 12 to 15 minutes. Keep an eye on it the top should turn a lovely golden brown color. Once it’s done, remove it from the oven and set it aside to cool completely. This step is super important, because adding the next layer while the shortbread is still warm could cause it to melt or become runny.
Make the Maple Caramel Layer
While your shortbread is cooling, it’s time to whip up the gooey, sweet caramel layer. Grab a bowl and break up the three maple salted caramel protein bars into smaller pieces. Add 1/3 cup of creamy cashew butter to the bowl. Now mash and mix everything together using a fork or spatula. It might feel a bit thick and sticky at first, but that’s exactly what we want! Once the mixture is smooth and fully combined, spread it evenly over the cooled shortbread base. Be gentle so you don’t tear the base underneath. Use a spatula to smooth out the top and press the mixture into all corners of the pan. Once that’s done, pop the pan into the fridge and let it chill for about 30 minutes. This helps the caramel layer firm up and hold its shape for the final step.
Make the Chocolate Layer
Now for the final (and arguably most satisfying) step adding the chocolate! In a microwave-safe bowl, combine 1 cup of dark chocolate chips with 1 tablespoon of coconut oil. Microwave the mixture in 30-second bursts, stirring well after each round, until everything is fully melted and silky smooth. Be careful not to overheat the chocolate melting it slowly and stirring often keeps it from burning or getting clumpy. Once your chocolate is ready, pour it gently over the chilled caramel layer. Tilt the pan if needed to spread it evenly across the top, or use a spatula to help smooth it out. For a little extra flair, you can sprinkle some flaky sea salt on top before the chocolate sets. Finally, return the pan to the fridge and let the bars chill for at least 3 hours, or overnight if you can wait. Once everything is firm and set, slice the bars with a sharp knife and enjoy each rich, chocolaty bite!
Necessary Tools
- 1 mixing bowl
- 1 loaf pan (lined with parchment paper)
- Spoon or spatula
- Microwave-safe bowl
- Fridge
- Oven
Gooey Caramel Shortbread Bars (Easy Almond Flour Dessert with Chocolate)
Cuisine: AustraliaDifficulty: Easy10
servings15
minutes15
minutes30
minutesIngredients
Shortbread Layer
1 cup almond flour (@bobsredmill)
2 tablespoons melted coconut oil
3 tablespoons honey or maple syrup
1 teaspoon vanilla
Maple Caramel Layer
3 maple salted caramel protein bars (@tastecando)
1/3 cup cashew butter
Chocolate Layer
1 cup dark chocolate chips
1 tablespoon coconut oil
Directions
- 1. Make the Shortbread
In a bowl, mix the almond flour, melted coconut oil, honey or maple syrup, and vanilla until it forms a thick dough. Spread it evenly into your lined loaf pan. Bake at 375°F for 12–15 minutes or until it looks golden brown. Let it cool completely this is super important so the next layer doesn’t melt! - 2. Make the Maple Caramel Layer
While the shortbread cools, mash together the protein bars and cashew butter in a bowl. It’ll be a little sticky that’s okay! Spread this gooey goodness over the cooled shortbread layer. Then pop it in the fridge for 30 minutes to firm up. - 3. Make the Chocolate Layer
In a microwave-safe bowl, melt your dark chocolate and coconut oil in 30-second bursts, stirring each time until smooth and silky. Pour it over the caramel layer and smooth it out. Now put the whole pan in the fridge for at least 3 hours, or overnight if you can wait! When everything is set, slice it into bars and enjoy!
Notes
- Let the shortbread layer cool completely before adding the caramel layer, or it might melt and become messy.
- If your chocolate seizes (gets clumpy) while melting, try adding a tiny bit more coconut oil and stir gently.
- Chill time is important! If you cut the bars too early, the layers might not be firm enough and can slide apart. Patience pays off!
Serving Suggestions
- These bars go perfectly with a glass of almond milk or a cup of hot tea
- Cut them into small squares for a party tray
- Add a sprinkle of flaky sea salt on top before the chocolate sets for extra flavor!
Fun Fact
Did you know that traditional caramel shortbread bars are also called Millionaire’s Shortbread in some parts of the world? That’s because they’re so rich and fancy, they feel like a million bucks!
Conclusion
These caramel shortbread bars are the perfect mix of soft, chewy, and chocolatey. They’re super easy to make and taste like something you’d get from a fancy bakery but homemade is always better! So grab your apron, turn on your oven, and let’s get baking. I promise, your kitchen is about to smell amazing. Let me know if you try them I’d love to hear what you think!
