Ingredients:
1/2 cup sugar substitute (I used Stevia)
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
1 1/2 Cups almond flour
1/8 tsp xantham gum
1/4 tsp salt
Topping
3 cups shredded unsweetened coconu,
12-oz sugar free chewy caramels
1/4 tsp salt
3 Tbsp milk
10 oz. Sugar free chocolate chips (I used LiM
Directions:
Cookie Base:
1. Preheat oven to 350°F.
2. Lightly grease a 9-13-inch baking pan, or line with parchment paper.
3.In a large bowl, cream together sweetener and butter until fluffy.
4. Beat in egg and vanilla extract.
5. Working at a low speed, gradually beat in almond flour and salt until mixture is
crumbly, like wet sand. The dough does not need to come together.
6. Pour crumbly dough into prepared pan and press into an even layer.
7. Bake for 20-25 minutes, until base is set and edges are lightly browned.
8. Cool completely on a wire rack before topping
To Top:
1. Microwave caramels for a minute.
2. Stir, add in milk, stir again, and microwave for another minute. Stir.
3. Stir in coconut one cup at a time.
4. Spread Carmel/coconut mixture evenly onto cookie base.
5. Cut into squares. The smaller the bars, the easier to dip.
6. Melt chocolate chips. If needed, added some coconut oil to thin the chocolate
7. Dip each square in the chocolate and place on a parchment paper lined dish or pan.
8. Drizzle remaining chocolate onto bars
9. Place in fridge to cool.
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