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Salted Millionaire's Shortbread Bars (Secret Recipe Club)

naturalnoshing
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Ingredients
  

Crust

  • 1 1/4 cups almond flour
  • 1/3 cup granulated xylitol (or coconut palm sugar or other granulated sugar)
  • 1/8 tsp sea salt
  • 4 Tbsp butter, ghee or vegan Earth Balance

Caramel Filling

  • 3/4 cup coconut milk fat (could probably use whipping cream as well but this is not dairy-free)
  • 2 Tbsp honey, agave or brown rice syrup (do not use honey for vegan)
  • 3/4 cup coconut palm sugar (I pulsed mine in a blender to help dissolve more quickly)
  • 2 Tbsp cashew butter (or other nut butter)
  • 1 Tbsp coconut oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract

Top Layer

  • 1 1/4 cups unsweetened carob chips (or use your favorite chocolate chips or dairy-free chips for vegan)
  • 2-3 tsp coconut oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
  • 2 Tbsp cashew butter (almond butter or peanut butter can be substituted for a different flavor)

For garnish, optional

  • fleur de sel (I used grey finishing salt, this adds that extra wow factor...)

Instructions
 

To prepare the Crust

  • Preheat the oven to 350F. Grease one 8-inch square pan (or a large loaf pan for thicker bars) and coat with a sprinkle of almond flour.
  • In the bowl of a food processor, add almond flour, sweetener and salt and pulse once. Add butter/Earth  Balance and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 15 minutes. Remove from the oven and let cool completely.

To prepare caramel filling 

  • Refrigerate one can of full-fat coconut milk overnight and scoop the fat off of the top to measure 1 cup
  • Add coconut milk and honey/agave to a medium saucepan and heat over medium heat until smooth, about 1 minute.
  •  Place the coconut milk fat into a small sauce pan and heat over medium heat until liquid. Add the palm sugar and whisk until combined. Boil mixture for about 15-20 minutes, whisking well every few minutes
  • Add nut butter, butter/oil, vanilla and salt, let bubble and continue to let cook for 2-3 minutes, stirring constantly until mixture thickens.5. Remove from heat and pour over prepared crust. Refrigerate or let cool to room temperature.

To prepare the top layer 

  • In a double broiler or a glass bowl set over a saucepan of simmering water, melt the chips and oil/butter. Stir in the nut butter until smooth
  •  Pour mixture over the cooled caramel layer. Cool at room temperature for about 10 minutes, sprinkle with fleur de sel (if desired, makes the bars really pop in my opinion) and then place in the refrigerator to cool completely, allowing chocolate to slightly harden, it’ll get a more matte look to the topping when firm.
  • Cut into 2-inch squares and enjoy *Tip: run hot water over the blade of a sharp knife, wipe dry and slice for cleaner cuts.