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Salted Caramel Dream Bars

The perfect no-bake treat, these Salted Caramel Dream Bars are a healthier, no-bake take on the classic millionaire shortbread with a base crust piled high with caramel and chocolate.
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Caramel, Chocolate, Dates, medjool dates, No Bake, Oats, Sunflower Seeds
Prep Time 20 minutes
Resting Time 1 hour
Servings 12 bars
Author Ashley

Equipment

  • Food Processor
  • 8x8" Baking Pan

Ingredients

Base Layer

  • 1½ cups rolled oats (Gluten free if necessary)
  • 3/4 cup raw sunflower seeds
  • 3 tablespoons coconut oil
  • 4½ tablespoons maple syrup
  • 1½ tablespoons cold water
  • pinch of sea salt

Caramel Layer

  • 16 medjool dates
  • 3/4 teaspoon vanilla
  • 2 tablespoons almond butter*
  • generous pinch of salt

Chocolate Layer

  • 200 grams dark chocolate
  • 2 teaspoons coconut oil
  • flaky sea salt

Instructions

Base Layer

  • Line an 8x8 inch baking pan with parchment paper. Set this aside for later.
  • Add the oats and sunflower seeds to a food processor. Blend on high until a flour-like consistency is reached. Add the coconut oil, maple syrup, cold water, and salt. Blend again until the ingredients all come together.
  • Transfer the base dough to the prepared pan and use your hands to squish it down into an even(ish) layer. Transfer to the freezer while you make the caramel layer. No need to wash the food processor yet, you will be using it agin.

Caramel Layer

  • Place the pitted medjool dates in a bowl. Cover the dates with boiling water and allow to sit for 5 minutes. After 5 minutes, drain the dates and transfer them to a food processor.
  • Add the soaked dated, almond butter, vanilla, and salt to the food processor. Blend on high until smooth.
  • Spread the caramel layer evenly over the base, then return the pan to the freezer to set while you make the chocolate layer.

Chocolate Layer

  • Melt the dark chocolate over a double broiler. Spread the melted chocolate over the caramel layer, sprinkle with sea salt and then return to the freezer for a final freeze.
  • Freeze the bars overnight or for at least one hour before slicing. Store the bars in a container in the fridge for up to 5 days.

Notes

*To make a nut-free version of this recipe the almond butter and be replaced by any seed butter.