Chocolate Caramel Bars Recipe

Name: Chocolate Caramel Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR SHORTBREAD CRUST:; 3 Tablespoons Rapadura (dehydrated Cane Juice); 1 teaspoon Maple Syrup; 1-1/2 cup Plus 1 Tablespoon, Whole Wheat Pastry Flour; 1/4 teaspoons Sea Salt; 9 Tablespoons Butter, Softened And Cut Into Tablespoons; _____; FOR CHOCOLATE-CARAMEL TOP:; 10 ounces, weight Dark Organic Chocolate; 1 cup 1/2 Cups Rapadura (dehydrated Cane Juice); 1/4 cups Water; 6 Tablespoons Butter; 1 cup Heavy Cream; 1/2 teaspoons Sea Salt, Plus 1 Tablespoon For Sprinkling

Servings: persons

FOR SHORTBREAD CRUST:
3 Tablespoons Rapadura (dehydrated Cane Juice)
1 teaspoon Maple Syrup
1-1/2 cup Plus 1 Tablespoon, Whole Wheat Pastry Flour
1/4 teaspoons Sea Salt
9 Tablespoons Butter, Softened And Cut Into Tablespoons
_____
FOR CHOCOLATE-CARAMEL TOP:
10 ounces, weight Dark Organic Chocolate
1 cup 1/2 Cups Rapadura (dehydrated Cane Juice)
1/4 cups Water
6 Tablespoons Butter
1 cup Heavy Cream
1/2 teaspoons Sea Salt, Plus 1 Tablespoon For Sprinkling

1
Preheat oven to 350 degrees. Line an 8 x 8-inch square pan with unbleached parchment paper. Leave an overhang on all sides. Butter the parchment inside the pan and then set aside.
2
Start by preparing the shortbread crust. In the bowl of a food processor, pulse together rapadura, maple syrup, flour and salt to combine. Add butter and process until dough begins to come together. Pour dough out onto the pan and press evenly into the pan. Bake for 30 minutes, until golden brown.
3
Place chocolate in a large bowl and set aside. In a medium saucepan, heat rapadura and water over medium heat. Simmer until it reads 220 degrees on a candy thermometer, about 6-7 minutes. Remove from heat and add the cream and 1/2 teaspoon salt. Put the pan back over heat and bring to a boil, stirring until smooth. Pour mixture over the chocolate and let the mixture sit for 1 minute. Whisk together until smooth, and then pour mixture over crust. Refrigerate overnight.
4
To serve, carefully lift up on the parchment paper to release the bars from the pan. Cut bars using a knife dipped in hot water and then quickly dried. Sprinkle with sea salt. These bars can be kept in the fridge for at least 3 days.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR SHORTBREAD CRUST:, 3 Tablespoons Rapadura (dehydrated Cane Juice), 1 teaspoon Maple Syrup, 1-1/2 cup Plus 1 Tablespoon, Whole Wheat Pastry Flour, and more.

Yes, Chocolate Caramel Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Caramel Bars

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