Make This Instead of Twix! High-Protein Sugar Cookie Caramel Bars

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

caramel sauce

🥗Healthier: homemade caramel sauce

💰Cheaper: store-brand caramel sauce

Homemade caramel can be lower in preservatives.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate offers more antioxidants.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

In a medium to large bowl, add 1 and 1/2 cups of almond flour, 3 tablespoons of melted and cooled coconut oil, 2 tablespoons of maple syrup, 1 teaspoon of vanilla, 1/4 teaspoon of salt, and a dash of cinnamon.

Mix everything until all the dry ingredients are well hydrated using a spatula or spoon.

Add the mixture to an 8 by 8 baking pan and spread it out evenly.

Press down the mixture to flatten it in the pan.

Bake at 350°F for 10 to 12 minutes until lightly golden brown.

While the crust is cooling, prepare the caramel by adding 2/3 cup of almond butter, 1/4 cup of coconut oil, 1/3 cup of maple syrup, 1/4 teaspoon of almond extract, 1 teaspoon of vanilla, and 1/4 teaspoon of salt to a pan on medium-low heat.

Cook until everything is nicely melted and incorporated, stirring until smooth.

Once the crust is cooled, pour the caramel over the crust.

Refrigerate for about an hour.

Melt 3/4 cup of white chocolate chips with 1 tablespoon of coconut oil using a double boiler or in the microwave in increments.

Spread the melted white chocolate over the chilled caramel bars.

Add festive sprinkles on top.

Refrigerate for an additional 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens