Shortbread Bars
Ingredients:
- blanched almond flour OR cashew flour - 2 cups
- organic coconut palm sugar - 1/2 cup
- egg - 1
- butter, soft OR coconut oil - 1/2 cup
- real sea salt - 1/4 t
- vanilla - 1 t
- butter - 3/4 cup
- raw honey - 1/4 cup plus 2 T
- mini dark chocolate chips - 1 cup
- coconut oil OR palm oil shortening - 2 T
Instructions:
Mix together flour, sugar, egg, butter, salt and vanilla. Spread mixture evenly in a un-greased 13 x 9 inch glass baking dish. Bake in preheated 300 degree oven for 40 minutes, until golden brown. Cool completely. (mixture will turn from soft to hard & crunchy)
Prepare caramel -- in a saucepan combine butter and honey, simmer on medium low until thick, about 30 minutes. Spread evenly over crust, place pan in refrigerator until caramel is solid.
In a saucepan melt chips and oil together over low heat, stir until smooth. Spread chocolate over caramel layer. Place in refrigerator for chocolate to set. Cut into bars, store in a airtight container in the refrigerator.
