SKIPPY® Peanut Butter Caramel Bars
Vegans rejoice! Your search for a delicious classic candy bar without eggs and dairy is over.
Vegans rejoice! Your search for a delicious classic candy bar without eggs and dairy is over.
16
15 minutes
1 hour, 15 minutes
1 hour, 30 minutes
Ingredients
Crust
- 1 ½ cups fine almond flour
- 3 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
Peanut Butter Caramel
- ¾ cup SKIPPY® Creamy Peanut Butter
- 1/3 cup pure maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate Coating
- 2 cups dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Flaky sea salt
Directions
- Heat oven to 350°F. Line an 8 x 8-inch square baking pan with foil.
- In medium bowl, mix together Crust ingredients. Press evenly into prepared pan. Bake 10 to 12 minutes, or until lightly golden brown. Cool.
- In medium saucepan, over medium heat, combine Peanut Butter Caramel ingredients. Cook, stirring, 2 to 3 minutes, or until mixture begins to bubble lightly. Pour mixture over cooled crust. Refrigerate 30 minutes to 1 hour. Cut into 16 bars.
- In medium microwavable bowl place chocolate chips and coconut oil. Microwave on HIGH 1 minute, stirring after 30 seconds, until chocolate is completely melted. Let cool 10 minutes.
- Line a tray with waxed paper. Dip each bar into chocolate coating. Place on lined tray. Sprinkle with flaked salt. Refrigerate dipped bars 20 minutes, or until chocolate is set.
- Store bars in refrigerator.