Recipe: Healthy Shortbread Caramel Bars

I admit it. Ever since I was a kid I have LOVED decadent treats, especially when they are peddled by a really cool kid raising money to go to camp! These bars are reminiscent of the best of the girls in green: crispy shortbread and creamy caramel topped with melt-in-your-mouth chocolate... oh my gosh. I am actually drooling while I am typing this.


"But, Gretchen," you may be thinking, "those boxes of cookies are not really on the recommended list, are they?" Well, while I say everything in moderation, this recipe for caramel bars will let you have your cookies and eat them, too, without those things we can't pronounce or that aren't the best choices for our bodies. They also have lots of fats which are great for energy for this folks who are eating very low carbohydrates (prediabetic/diabetic diet).


And hey, they're still powerful-young-girl approved! (Check out my eldest showing off her new favorite treat!)


Ingredients

Directions

  • Preheat oven 350 F

  • Line a 9X13 rectangular glass pan with parchment paper and set aside

  • In a microwavable mixing bowl, microwave the coconut oil until just melted

  • Add in coconut flour and maple syrup and mix well

  • If the mixture is very crumbly add a little whipping cream or more maple syrup

  • Pour the mixture into the lined pan and bake for about 15 minutes or until it becomes lightly golden - set it to side and allow to cool

  • While pan is cooling combine butter, whipping cream and sweetener in a pot on medium high heat and allow to come to a boil, stirring frequently 

  • Once boiling, turn heat to medium and continue cooking for 10 minutes continuing to stir frequently

  • Pour mixture on top of shortbread and allow to cool for about 15 minutes

  • Spread chocolate chips evenly on top and press down into hot caramel with a spoon

  • Move to fridge and allow to chill for a few hours or overnight

I hope you love these treats! Let me know how yours turn out.



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