Ingredients
| Crust | |
|---|---|
| 1½ | 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 |
| ¼ | cup pure maple syrup |
| ¼ | cup coconut oil |
| 1 | teaspoon vanilla |
| ¼ | teaspoon salt |
| Chocolate Coating | |
|---|---|
| 2 | cups dark or semi-sweet chocolate chips |
| 1 | tablespoon coconut oil |
| Flaky sea salt |
Directions
For the Crust
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.
For the Peanut Butter Caramel
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.
For the Chocolate Coating
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.
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