Caramel Almond Bars Recipes

SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY

Here's what you need: macadamia nut, coconut flakes, agave nectar, coconut oil, almond butter, pink himalayan salt, ground almonds, medjool date, coconut oil, filtered water, vanilla bean paste, pink himalayan salt, coconut oil, organic cacao powder, agave nectar, gluten-free pretzel

Provided by Mercedes Sandoval

Categories Desserts

Yield 12 bars

Number Of Ingredients 16

Salted-Caramel Pretzel, Almond And Cacao Bars Recipe by Tasty image

Steps:

Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
Pop the tray into the freezer and get on with the caramel layer.
Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
After the 2 hours, remove the tray from the freezer and place the toppings on.
Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
Place the bars onto a baking tray and back into the freezer while you make the coating.
Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 5 grams, Protein 4 grams, Sugar 26 grams

Ingredients

½ cup macadamia nut
½ cup coconut flakes
3 tablespoons agave nectar
3 tablespoons coconut oil
1 tablespoon almond butter, or peanut butter
1 pinch pink himalayan salt
1 ½ cups ground almonds
2 cups medjool date, pitted
2 tablespoons coconut oil
½ cup filtered water
1 teaspoon vanilla bean paste
¼ teaspoon pink himalayan salt
5 tablespoons coconut oil, melted
4 tablespoons organic cacao powder
2 tablespoons agave nectar
½ cup gluten-free pretzel, or flaked almonds for 100% raw

PEANUT BUTTER, CARAMEL AND ALMOND BARS

Graham cracker crumbs, peanut butter and almonds form the base for these yummy no-bake bar cookies that are topped with melted caramels and chocolate.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 36 servings

Number Of Ingredients 9

Peanut Butter, Caramel and Almond Bars image

Steps:

Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

Ingredients

4 cups powdered sugar
1-1/2 cups graham cracker crumbs
1-1/2 cups creamy peanut butter
1-1/2 cups slivered almonds, chopped, divided
3/4 cup butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. water
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter or margarine