Chocolate Caramel Shortbread Bars grain free, refined sugar free
These grain-free, refined sugar-free Chocolate Caramel Shortbread Bars (also known as millionaire bars) offer a guilt-free indulgence that tantalizes the taste buds with their rich, creamy caramel, velvety chocolate, and buttery shortbread. Whether you're treating yourself to a moment of pure bliss or aiming to impress your guests with a delectable dessert, these healthier, blood sugar friendly Chocolate Caramel Shortbread Bars are the perfect choice. Chocolate Caramel Shortbread Bars made grain free are a healthier indulgence, suitable for a low carb, diabetic or keto diet.The luxurious layers of flavors and textures create an irresistibly divine sensory experience that will have everyone clamoring for more. I brought these Chocolate Caramel Shortbread Bars to a dinner party recently and they were a huge hit (and no one guessed they were a healthier version)! My husband says these treats are like a combination of a Twix bar and a Snickers bar and they are sometimes called "Millionaire Shortbread". So if you love either, I hope you will give this healthier version a try! So go ahead and satisfy your cravings while delighting your loved ones with these truly remarkable treats that are blood sugar friendly and nutrient dense.
Ingredients
Shortbread Layer
- 2 cups almond flour
- 1 cup arrowroot powder
- 1 tsp sea salt
- 1 tsp vanilla
- 1/3 cup maple syrup or monk fruit syrup
- 1/4 cup coconut oil, melted
Caramel Layer
- 1/2 cup granulated pure allulose
- 1/2 cup grass fed butter
Peanut Layer
- 1/2 cup peanuts roasted and salted
Chocolate Ganache Layer
- 3.5 ounces 90% chocolate or use baking chocolate
- 1 cup coconut cream
- 2 tsp vanilla
- 2 tbsp maple syrup or monk fruit syrup
- 1 tbsp coconut oil
Instructions
Shortbread Layer
- Preheat the oven to 350°F.
- Add the almond flour, arrowroot and salt to the bowl of a food processor and pulse until fully combined.
- Next add vanilla, maple syrup and melted coconut oil. Pulse until well combined. The dough will be crumbly in texture.
- Gather up the dough and press into the bottom of an 8×8 pan. Bake for 25 minutes until pale golden brown. Set aside to cool and when cool enough, place the pan in the refrigerator to cool for 30 minutes while you make the caramel.
Caramel Layer
- In a small saucepan, melt butter over medium low heat. Add allulose to the melted butter and stir constantly with a chopstick or small silicone spatula. Using a candy thermometer, allow the temp to rise to 300℉ and no higher. Above 300℉, allulose will burn, I found this out the hard way!
- Remove the saucepan from the heat immediately. Stir in the peanuts. Pour caramel and peanuts over the cookie layer. Allow to “set up” in the fridge for about an hour.
Chocolate Ganache Layer
- In a double boiler or a saucepan on the stovetop, melt the coconut cream, dark chocolate, and coconut oil. Once melted, add vanilla and sweetener of choice and stir well.
- Pour the chocolate filling over the chilled crust and caramel and allow to set up in the refrigerator until firm, about 45 minutes.
- Once firm, cut the Chocolate, Caramel Shortbread bars into 16 pieces. Store in the refrigerator until ready to enjoy.
Notes
Nutrition
Calories: 246kcalCarbohydrates: 15gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 214mgPotassium: 138mgFiber: 4gSugar: 1gVitamin A: 177IUVitamin C: 0.4mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!