These Vegan Chocolate Caramel Peanut Butter Bars are a dream come true! With a soft almond flour cookie base, rich peanut butter caramel center and dark chocolate coating, they’re delicious and satisfying without being too sweet!
Preheat oven to 350 degrees and line 8x8 dish with parchment paper.
Melt coconut oil in medium bowl, then stir in almond flour, maple syrup, vanilla extract and sea salt. Stir together until a cookie dough texture forms. Add dough to parchment lined pan, spread evenly and press firmly with fingers to create cookie layer. Bake for 10 minutes.
While the shortbread cookie layer bakes, add peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a small sauce pan. Cook over medium, stirring continuously, for 2-3 minutes or until smooth consistency is reached.
Once shortbread layer has baked, allow to cool slightly (5-10 minutes) then spread caramel peanut butter filling over bottom later and add to freezer for about 30 minutes or until middle layer has hardened.
Once the middle layer has hardened, add homemade dairy free chocolate chunks to small bowl and microwave for 30 seconds or until melted. Whisk the chocolate, then pour evenly over caramel peanut butter layer, smooth into an even layer.
Freeze bars for 15-20 minutes or refrigerate 30-45 minutes, until chocolate has hardened
Remove bars from pan, cut into 16 small squares and Enjoy!
Store bars in refrigerator until ready to serve.
*If not using the Dairy Free Homemade Chocolate Chips, feel free to use 3/4 cups chocolate chips of choice. You may need to add about a tablespoon of coconut oil to them as you melt them so they spread easier over the caramel peanut butter filling.