Cookie Caramel Chocolate Bars
Cookie Bars: ¼ cup Anthony’s Organic Extra Virgin Coconut Oil 2 tablespoons Anthony’s Organic Cane Sugar 2 egg whites ⅓ cup Anthony’s Blanched Almond Flour ¼ cup Anthony’s Arrowroot Flour ¼ teaspoon salt Caramel: 1 cup brown sugar ¼ cup coconut cream ¼ teaspoon salt 2 tablespoons Anthony’s Organic Extra Virgin Coconut Oil Coating: 3 tablespoons Anthony’s Organic Extra Virgin Coconut Oil, melted 2 tablespoons honey 2 tablespoons Anthony’s Cocoa Powder
Cookie Bars: Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish. In a mixing bowl, cream together the coconut oil and sugar; mix in egg whites. Add the almond flour, arrowroot flour, and salt; mix well. Press into the prepared baking dish. Bake for 15-20 minutes. Cut into 2” squares and arrange evenly on a baking sheet, leaving some space between squares. Turn the oven up to 400° Fahrenheit and bake for another 10-15 minutes, or until golden and starting to crisp up. Arrange the crisped cookies in the 8”x8” glass baking dish. Caramel: While the cookies are baking, make the caramel by combining all the caramel ingredients except the coconut oil in a small saucepan. Simmer for 15 minutes, stirring a few times, until the mixture coats a spoon well. Remove from heat and stir in coconut oil. Transfer to a glass bowl and allow to cool most of the way. Evenly spread the caramel over the cookie bars in the glass baking dish. Cut into squares. Chill until set. Coating: Combine all coating ingredients in a small microwave-safe bowl. Microwave just until melted. Coat the candy squares in the chocolate coating and return them to the 8”x8” glass dish. Pour remaining coating over. Chill until set. Cut candy and serve.