Chocolate Dipped Tahini Caramel Shortbread Bars
Rich & decadent tahini caramel on a shortbread cookie and dipped in dark chocolate- it doesn’t get any better than this.
Out of all my sweet treat recipes, this is my favorite. I could seriously eat the whole pan in one sitting because they are that good. I won’t do that, but there’s no denying how amazing these are. Think Twix meets Baby Ruth bar, but minus the peanuts. But even better because it’s all clean ingredients, gluten free, and refined sugar free. Even though I said I could eat the whole pan, one is enough. It’s so rich and decadent, has the salty and sweet, and will keep you coming back for more. Once you make these, you won’t be buying candy at the store anymore, because it won’t measure up to what you can make in your own kitchen! Because it has a few layers, it does take a bit of rest time, but it’s easy to follow and I have all the confidence that you will master this recipe in no time!
- 1 1/4 cup Almond Flour
- 1/4 cup Lakanto Monkfruit Sweetener Sugar (Can use regular granulated sugar)
- 6 tbsp Butter, melted
- 1/2 cup Tahini
- 2/3 cup Lakanto Maple Syrup (Can use regular maple syrup)
- 1/4 cup Coconut Oil
- 1/2 tsp Vanilla Extract
- 1 pinch Sea Salt
- 1 cup Lily’s Sweets Dark Chocolate Chips
- 1 1/2 tbsp Coconut Oil
- Flaky Salt
- Preheat the oven to 350*F and line an 8x8 baking pan with parchment paper.
- Combine the ingredients for the shortbread in a mixing bowl until it has the consistency of wet sand. Add it into the prepared baking pan and press it down evenly into a square.
- Bake for 15-18 minutes until the edges are slightly golden. Let cool completely.
- While the shortbread is baking, add the ingredients for the Tahini Caramel to a saucepan on medium low heat. Whisk until smooth and slightly bubbly, then remove from the heat. Be sure to carefully watch this process as you don’t want it to separate and break. You will want a smooth and thick, but runny, consistency.
- Pour the Tahini Caramel into a bowl and let cool.
- Once the shortbread is cooled, pour the Tahini Caramel over it and spread evenly. Place in the freezer for at least 30 minutes, until it has set.
- Once the caramel layer has set and isn’t runny, remove from the freezer and cut into 16 bars.
- Add the chocolate chips and coconut oil into a microwave safe bowl. Heat for about 1 minutes, stirring every 10 seconds making sure it doesn’t seize up.
- Dunk each bar into the melted chocolate and place on a piece of parchment paper to set. Sprinkle each bar with flaky sea salt. Repeat until all bars are chocolate covered.
- Store in the freezer, and transport to the refrigerator 10 minutes before eating, if you want a softer consistency.
- When lining the baking pan, I would recommend using non-stick spray on the bottom of the pan and cutting the parchment paper to fit evenly, with wings to lift out of the pan. Press the parchment paper down in the pan to stick to the non-stick spray to ensure the bottom is even and smooth.
- While making the Tahini Caramel, it should only be over the heat for about 1-2 minutes, whisking constantly. If it’s on the heat for too long, it will separate, and you will likely need to start that process over.