#chocolatecaramelbars

Indulge in these decadent vegan chocolate caramel bars, where layers of rich chocolate, gooey caramel, and buttery oats come together in perfect harmony.

Ingredients: 1 cup vegan caramel sauce. 1 cup vegan chocolate chips. 1/2 cup vegan butter. 1 cup rolled oats. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine rolled oats, almond flour, coconut sugar, and salt. Melt vegan butter and mix it into the dry ingredients until crumbly. Press half of the mixture into a parchment-lined baking dish. Bake for 10 minutes. Remove from oven and sprinkle chocolate chips over the baked crust. Pour caramel sauce over the chocolate chips. Sprinkle the remaining oat mixture over the caramel layer. Bake for an additional 15-20 minutes, or until golden brown. Let it cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Create your own delectable Use this simple recipe to make five candy bars at home. With pretzels, peanuts, peanut butter, chocolate, and caramel, these bars have the ideal ratio of sweet to salty.

Ingredients: 1 cup pretzels, broken into small pieces. 1 cup unsalted peanuts. 1 cup creamy peanut butter. 1/2 cup powdered sugar. 1 cup semisweet chocolate chips. 1/4 cup milk chocolate chips. 1/4 cup caramel sauce. 1/4 cup heavy cream.

Instructions: Put the unsalted peanuts and broken pretzels in a mixing bowl. The powdered sugar and creamy peanut butter should be thoroughly mixed in a different bowl. Mix the peanut butter blend with the pretzels and peanuts, stirring to combine and create a dough-like texture. Using parchment paper, press the mixture into a square or rectangular baking dish. Ensure that it is compacted and distributed equally. Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Using a spatula, evenly spread the melted chocolate over the peanut butter mixture. Melt the milk chocolate chips in another bowl that is safe to use in the microwave for 30 seconds at a time, stirring until smooth. Over the layer of semisweet chocolate, drizzle the melted milk chocolate. The heavy cream and caramel sauce should be heated in a small saucepan over low heat until they are well combined and start to thicken. Pour the caramel sauce over the layers of chocolate. The mixture should be chilled for at least two hours to solidify and set. After it has set, take it out of the fridge and cut it into squares or bars. Savor your homemade food. Please accept five candy bars!

Prep Time: 20 minutes

Cook Time: 2 minutes

Indulge in these decadent Paleo Chocolate Caramel Marshmallow Bars, perfect for satisfying your sweet cravings while adhering to a Paleo lifestyle. These bars feature a nutty almond flour crust, luscious caramel made with coconut sugar, creamy dark chocolate, and fluffy Paleo marshmallows.

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1/2 cup coconut sugar. 1/4 cup almond butter. 1/2 cup dark chocolate chips Paleo-friendly. 1 cup Paleo-friendly marshmallows, chopped. 1/4 cup coconut milk. 1 tsp vanilla extract. Pinch of sea salt.

Instructions: Preheat oven to 350F 175C. Line an 8x8 inch baking dish with parchment paper. In a mixing bowl, combine almond flour, melted coconut oil, and honey or maple syrup. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake the crust for 10-12 minutes or until lightly golden brown. Remove from oven and let it cool slightly. In a saucepan over medium heat, combine coconut sugar, almond butter, coconut milk, and vanilla extract. Stir continuously until the mixture becomes smooth and caramel-like, about 5 minutes. Pour the caramel mixture over the baked crust, spreading it evenly with a spatula. Sprinkle chopped marshmallows and dark chocolate chips over the caramel layer. Return the baking dish to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden brown and puffy. Remove from oven and let it cool completely in the baking dish. Once cooled, lift the bars out of the dish using the parchment paper as handles. Cut into squares and serve.

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy these Chocolate Caramel Bars with a buttery crust, gooey caramel-chocolate filling, and crumbly topping. A delicious treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup caramel bits. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the flour and salt slowly while mixing until just combined. Set the baking pan aside and press two-thirds of the dough into it to make an even crust. After the oven is hot, bake the crust for 12 to 15 minutes, or until the edges are just beginning to turn golden. Put the chocolate chips and caramel bits in a bowl that can go in the microwave. Heat for 30 seconds at a time, stirring each time, until it melts and is smooth. Add the heavy cream and stir until the mixture is smooth and well mixed. Spread the chocolate-caramel mix out evenly over the baked crust after you pour it on. On top of the chocolate-caramel layer, crumble the rest of the dough. Put the pan back in the oven and bake for another 20 to 25 minutes, or until the top is golden brown. Take it out of the oven and put a wire rack in the pan so it can cool all the way down. After it has cooled, put it in the fridge for one to two hours to let the caramel layer set. When the bars are hard, use the extra parchment paper to lift them out of the pan and place them on a cutting board. Use a sharp knife to cut it into squares or bars. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy these Chocolate Caramel Bars with a buttery crust, gooey caramel-chocolate filling, and crumbly topping. A delicious treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup caramel bits. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the flour and salt slowly while mixing until just combined. Set the baking pan aside and press two-thirds of the dough into it to make an even crust. After the oven is hot, bake the crust for 12 to 15 minutes, or until the edges are just beginning to turn golden. Put the chocolate chips and caramel bits in a bowl that can go in the microwave. Heat for 30 seconds at a time, stirring each time, until it melts and is smooth. Add the heavy cream and stir until the mixture is smooth and well mixed. Spread the chocolate-caramel mix out evenly over the baked crust after you pour it on. On top of the chocolate-caramel layer, crumble the rest of the dough. Put the pan back in the oven and bake for another 20 to 25 minutes, or until the top is golden brown. Take it out of the oven and put a wire rack in the pan so it can cool all the way down. After it has cooled, put it in the fridge for one to two hours to let the caramel layer set. When the bars are hard, use the extra parchment paper to lift them out of the pan and place them on a cutting board. Use a sharp knife to cut it into squares or bars. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy these Chocolate Caramel Bars with a buttery crust, gooey caramel-chocolate filling, and crumbly topping. A delicious treat for any occasion!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup caramel bits. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the flour and salt slowly while mixing until just combined. Set the baking pan aside and press two-thirds of the dough into it to make an even crust. After the oven is hot, bake the crust for 12 to 15 minutes, or until the edges are just beginning to turn golden. Put the chocolate chips and caramel bits in a bowl that can go in the microwave. Heat for 30 seconds at a time, stirring each time, until it melts and is smooth. Add the heavy cream and stir until the mixture is smooth and well mixed. Spread the chocolate-caramel mix out evenly over the baked crust after you pour it on. On top of the chocolate-caramel layer, crumble the rest of the dough. Put the pan back in the oven and bake for another 20 to 25 minutes, or until the top is golden brown. Take it out of the oven and put a wire rack in the pan so it can cool all the way down. After it has cooled, put it in the fridge for one to two hours to let the caramel layer set. When the bars are hard, use the extra parchment paper to lift them out of the pan and place them on a cutting board. Use a sharp knife to cut it into squares or bars. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the perfect combination of chocolate and caramel with a coconut twist in these easy-to-make bars. They're a sweet treat that everyone will love!

Ingredients: 1 can of coconut milk 400ml. 1 cup of sugar. 1/4 cup of cocoa powder. 1 cup of semi-sweet chocolate chips. 1 cup of crushed graham crackers. 1/2 cup of shredded coconut. 1/4 cup of melted butter. 1 teaspoon of vanilla extract. A pinch of salt.

Instructions: Transfer the coconut milk can into a saucepan and bring it to a simmer over medium-low heat, stirring continuously. After it begins to simmer, add the sugar and stir continuously for 15 to 20 minutes, or until the mixture thickens and turns caramel. Take the caramel sauce off the stove and thoroughly stir in the cocoa powder. Allow it to cool a little. Melted butter, shredded coconut, crushed graham crackers, and a dash of salt should all be combined in a different bowl. Stir until the mixture comes together. To form the crust, press this mixture firmly into the bottom of a lined 9 x 9 inch 23 x 23 cm baking pan. Over the crust, evenly distribute the caramel sauce. Over the caramel layer, scatter the chocolate chips. Once the chocolate and caramel are solid, place the pan in the refrigerator and let it set for at least two hours. Cut into bars and serve after it has set. Savor your mouthwatering Coconut Bars with Chocolate Caramel!

Prep Time: 15 minutes

Cook Time: 20 minutes