Caramel Crumb Bar

See the Recipe Below



Photo Credit

Caramel Crumb Bar
Ingredients
Caramel Sauce:
• 1 cup water
• ¾ cup Swerve Sweetener or other erythritol
• ¼ cup xylitol
• 2 tsp molasses or honey
• ½ cup whipping cream
• 2 tbsp butter
• ½ tsp kosher salt
• ½ tsp xanthan gum
Bars:
• 2½ cups almond flour
• 2 tbsp coconut flour
• ½ cup Swerve Sweetener or other erythritol
• ½ tsp salt
• 12 tbsp butter, chilled and cut into ¼ inch pieces
• ½ tsp vanilla extract
• 20 drops stevia extract
• 1, 3.5-oz bar 85% cacao chocolate, chopped into small pieces (or use 3.5 ounces of your favourite sugar-free chocolate chips).
• ½ tsp kosher salt
Instructions
1. For the caramel sauce, combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat. Stir until Swerve and xylitol dissolve.
2. Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly. Stir in molasses or honey.
3. Remove from heat and stir in whipping cream, butter and kosher salt. Mixture will bubble vigorously.
4. Sprinkle with xanthan gum and whisk in quickly to combine (if you get any lumps, use a hand blender to smooth them out).
5. Set caramel sauce aside.
6. For the bars, preheat oven to 325F.
7. Combine almond flour, coconut flour, Swerve Sweetener and salt in the bowl of a food processor. Sprinkle butter, vanilla and stevia over and pulse until mixture resembles coarse crumbs.
8. Spread half of crumb mixture in 9x13-inch pan and lightly press to bottom. Bake 8 minutes.
9. Remove from oven and pour caramel sauce evenly over top (if your caramel has started to harden, heat gently to make it easier to pour).
10. Sprinkle surface with chopped chocolate and kosher salt. Top with remaining crumb mixture, pressing lightly to adhere.
11. Bake 12 minutes, until edges are just golden brown. Remove from oven and let cool completely.
12. Cut into 25 squares.
 
Adapted From http://alldayidreamaboutfood.com/2013/04/salted-caramel-crumb-bars-low-carb-and-gluten-free.html