Go Back
–+ servings
Print

Healthy No-Bake Chocolate Caramel Bars

When you need a sweet treat but want to skip the oven and the sugar crash, these bars are the perfect solution. They bring together a chewy cookie base, a gooey almond butter caramel, and a rich chocolate shell. You can whip them up fast, and they taste incredible straight from the fridge!
Course Dessert, Snack
Prep Time 20 minutes
Chill Time 1 hour 30 minutes
Servings 12

Ingredients

Base Layer

  • 1½ cups 150 g almond flour
  • 2 tablespoons 28 g coconut oil, melted
  • 2 tablespoons 30 ml maple syrup
  • ½ teaspoon 2.5 ml vanilla extract
  • ¼ teaspoon 1.5 g salt

Caramel Layer

  • ½ cup 120 g creamy almond butter
  • 3 tablespoons 45 ml maple syrup
  • 2 tablespoons 28 g coconut oil, melted
  • ¼ teaspoon 1.5 g salt

Chocolate Topping

  • 1 cup 170 g dark chocolate chips
  • 1 teaspoon 5 g coconut oil
  • Flaky sea salt for topping (optional)

Instructions

  • Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang on the edges so you can easily pull the bars out later.
  • Mix the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt in a medium bowl until a soft dough forms.
  • Press the dough mixture evenly into the bottom of the prepared pan. Chill in the refrigerator for 20 minutes until the base feels firm.
  • Stir the creamy almond butter, maple syrup, melted coconut oil, and salt together in a separate bowl until the mixture is completely smooth and glossy.
  • Spread the caramel layer evenly over the chilled base. Place the pan back in the refrigerator for 30 to 40 minutes until the caramel sets.
  • Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring well between each interval, until the chocolate melts smoothly.
  • Pour the melted chocolate over the set caramel layer and spread it out evenly to the edges. Sprinkle the top with flaky sea salt if you like a sweet and salty combination.
  • Refrigerate the pan for at least 1 hour until the chocolate hardens completely.
  • Lift the parchment paper to remove the block from the pan. Slice into 12 bars or squares using a sharp knife.