- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
- 1/2 cup almond butter, creamy
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp sea salt
Preheat oven to 350 degrees F.
Combine coconut + almond flours with melted coconut oil and warmed maple syrup in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove from burner and let cool completely.
Pour dark chocolate chips into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
Ready to serve!! Enjoy! Store in airtight container in the freezer or
Recipe from Rachael’s Good Eats
We have a confession and it’s worth a lot. It is impossible, inconceivable, and darn right unthinkable in our opinion to make cookies without devouring the dough! We’ve tried it and we just can’t resist. Time and time again (especially by our mom, Nurse Cain) we’ve been told that we shouldn’t eat it, but we simply can’t help ourselves. So when a recipe was recommended (thanks Becky!) that includes eggless cookie dough we couldn’t deny ourselves the opportunity to sample it for ourselves. The name says it all: Billionaire Bars. One bite and we felt like the richest girls around!
1 pkg refrigerated sugar cookie crust
1 jar caramel syrup
1 cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 tsp vanilla
2 tsp milk
1 & ¼ cups all-purpose flour
1 cup miniature chocolate chips
Preheat oven to 350 degrees F. Liberally grease a 13×9″ baking pan with cooking spray. Unwrap the sugar cookie dough and press it evenly into the bottom of the prepared pan.
Bake the sugar cookie crust for approx. 15 minutes or until center appears set and top is lightly golden. Cool completely.
In a medium saucepan, melt together the caramel until the mixture has melted and is nice and smooth. Pour the mixture over the sugar cookie crust and spread to even out.
In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the vanilla and milk, beat again. Lastly, gradually add the flour until a soft dough forms. Stir in the chocolate chips.
Spread the cookie dough mixture evenly on top of the caramel layer. Place in the fridge to set, about 2 hours. Before serving, melt the remaining chocolate chips and drizzle on top of the bars. Cut and eat!
*recipe adapted from The Domestic Rebel