Oh I went there! Soft chocolate brownie base, oozing with a homemade vegan caramel sauce middle and topped with a simple melted chocolate topping – YUM!!
Can you resist chocolate and caramel? I know I can’t!
I actually got this bar idea from Tieghan from Half Baked Harvest and I’m sooo happy I did! I switched mine up a bit using a brownie base instead of a cookie dough base. I also used my left over homemade vegan caramel sauce which I made for my Caramel Protein Muffins, such a great way to use your remaining caramel. What’s the topping you ask? Oh that’s some simple yet always delicious melted chocolate, yay!!
My Dad said these remind him of Mars Bars and I would have to agree with him! Although the base is a chocolate brownie and Mars Bars have nougat, I think the whole flavour of all these layers are pretty close to the famous chocolate bar. They used to be one of my favourite guilty pleasure chocolate bars with my number one being those honeycomb bars covered in chocolate, omg, so good! What’s your favourite chocolate bar?
What’s also great about these rich chocolate bars is that they’re completely gluten free and the caramel is dairy free also, there are perks my friends, oh yes there are!!
So as you can imagine, these chocolate brownie caramel bars really are decadent and rich I mean, caramel alone is rich in flavour and texture. That’s ok though, all of us here are completely into rich chocolate sweets aren’t we!!
I hope you enjoy these fun and delicious chocolate caramel bars, they make the best dessert when you’re craving that something sweet and chocolatey!
- Caramel Sauce - makes approx. 1½ cups
- ¾ cup canned coconut cream
- ½ cup maple syrup
- ½ cup coconut sugar
- ½ tsp Himalayan pink salt
- 1 tsp vanilla bean extract
- 2 Tbsp coconut oil
- Chocolate Brownie
- ⅔ cup almond meal
- 3 Tbsp cacao powder
- ¼ salt
- 115g dark cooking chocolate
- 100g coconut oil, solid
- ¾ cup coconut sugar
- 3 large eggs, room temperature then lightly whisked
- 1 tsp vanilla
- Chocolate Topping
- 2 cups dark chocolate melts
- 3 Tbsp coconut oil
- Caramel Sauce
- In a medium sized pot, combine cream, maple syrup, sugar and salt, mix well. Turn the heat to medium/high.
- Bring mixture to a boil then reduce heat to low and simmering.
- Simmer for 10 minutes, stirring occasionally to prevent burning.
- Remove from heat and whisk through vanilla and coconut oil. Whisk vigorously until well blended.
- Pour caramel into a glass jar such as a mason jar.
- Place in the freezer to cool down and thicken. I left the lid off the jar for this step. It will not freeze the caramel because you will take it out after your brownie has been cooked and cooled.
- NOTE: You can make this caramel sauce ahead of time and leave it in the refrigerator, not the freezer, until ready to use.
- Chocolate Brownie
- Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking tin with parchment paper, set aside.
- In a mixing bowl, combine almond meal, cacao and salt, mix well and set aside.
- In a double boiler over low-medium heat, melt chocolate and coconut oil together until smooth and shiny.
- Once completely melted, remove from heat and add sugar, mix until dissolved.
- Set chocolate mixture aside to cool slightly before adding eggs, approx. 10 mins.
- Stir through vanilla.
- Pour in lightly whisked eggs, mix until well combined.
- Add dry mixture into chocolate mixture, gently folding until just combined, do not over mix.
- Pour batter into prepared baking tin.
- Bake for 25-30 minutes or until brownies springs back when touched or until a skewer inserted into the middle comes out clean.
- Cool in pan for 15-30 minutes until cool to the touch. NOTE: To cool your brownie quicker, I carefully removed it from the pan, still with the parchment paper on and placed it on a wire cooling rack.
- Return brownie back to the baking pan then pour approx. 1 cup of the caramel sauce over the brownie. You can pour as much caramel as you desire!
- Place in refrigerator until the caramel has thickened and sets slightly to the touch. You can also set it in the freezer.
- Chocolate Topping
- Make a double boiler by filling a medium sized pot half way with water and place a large glass bowl into the pot, making sure the base of the bowl doesn’t touch the water.
- Place chocolate melts and coconut oil into bowl, stir over medium heat until completely melted and smooth.
- Remove from heat and gently pour chocolate evenly over the caramel layer. Spreading the chocolate to the edges carefully with a spatula. Making sure the caramel and chocolate layers don’t mix together.
- Refrigerate for 1-2 hours or until completely set. Place is freezer to fasten up the process.
- Slice into bars and enjoy! Tip: Place a sharp knife under hot running water, dry it off and slice the bars. The warm knife will help cut through the chocolate.
For the caramel sauce, you can also half the recipe to make a smaller quantity. You can store the caramel sauce in a glass jar and use it for other sweet treats!