✨ 4-ingredient No-Bake Chocolate Covered Caramel Shortbread ✨
The combo of chocolate and caramel in this recipe is incredibly tasty! I had mentioned when I first posted the picture that they were similar to what I thought were millionaire bars - I looked up “millionaire bars” and they aren’t quiteeee the same, but these are still pretty amazing!
(Keep reading for a DAIRY FREE version at the bottom! It’s not as caramel-y as the browned butter version, but it’s still super yummy)
The best part?! These are no-bake! Lately with the heat I haven’t wanted to turn the oven on at all.
Sugar-free, gluten-free, grain-free, keto, with dairy-free/vegan option
4 Tbs butter
3.5 Tbs monkfruit sweetener
1 cup almond flour
1 cup Lily’s chocolate chips, melted
Melt butter and sweetener in small saucepan. Continue stirring on low until slightly brown - once it starts browning this goes quickly! Remove from heat and stir in almond flour. Dump onto silicone mat or parchment paper, and pat down with a spatula until it forms a uniform cookie crust. Allow to cool about five minutes. Pour melted chocolate on top and smooth over with spatula. Place in freezer until hard and store in refrigerator. Cut into squares and enjoy!
4 tbs coconut oil
3.5 tbs monkfruit sweetener
1 cup almond flour
1 cup Lily’s baking chips (yes, they’re DF!)
1 teas vanilla, optional
Melt coconut oil and sweetener in small saucepan. Only cook until sweetener is melted - any longer and the oil will start to smoke. Stirring constantly, take saucepan off heat and stir for 30 seconds to slightly cool, adding in vanilla if you want, then pour in almond flour (if you skip the 30 second cool you’ll end up toasting your almond flour like I did, which isn’t bad but it’s not my personal favorite). Pat onto mat as a flat uniform crust and pour melted chocolate on top. I always keep my desserts in the refrigerator since I’m in San Diego so these didn’t have a problem crumbling, but be aware they become a little softer than the butter version if they’re left out.