Chocolate Caramel Cups

Allergy Friendly + Gluten Free + Vegan

Makes:  enough for a 8" x 8" square baking pan or about 16 small bars
Prep Time:  1 hour 20 minutes
Cook Time:  40 minutes
Difficulty:  medium

enough for a 8" x 8" square baking pan or about 16 small bars

Ingredients

For the Cookie Base

 

1 cup + 2 tablespoons Hungry Harry's All-Purpose Flour Blend

1/2 cup + 1 tablespoon brown sugar

1/4 cup dried coconut

1/2 cup + 1 tablespoon melted coconut oil

 

For the Coconut Caramel

 

1 8oz can coconut milk

1/3 cup maple syrup

1/4 cup brown sugar, packed

1/2 teaspoon salt

 

For the chocolate layer

 

1 cup allergy-friendly bittersweet chocolate chips

1 teaspoon oil of choice. Rice bran oil works well for these.

 

How To:

For the cookie base: Preheat your oven to 350°F. Grease a muffin pan or silicone mold.
In a large bowl, combine the brown sugar, flour, coconut, and melted coconut oil. Mix until well combined.
Using a 3/4 inch cookie scoop, portion dough into each muffin cup, then press firmly into the bottom.
Bake on the center rack of the oven until the edges are golden brown. The time will vary based on the mold you use, roughly 6 minutes.
Allow the cookies to cool before removing from the pan. Use the tip of a knife to carefully pop each cookie out of its cup.
For the caramel: Combine all ingredients in a small saucepan and stir well.
Bring the combines ingredients to a boil, then boil for 3 minutes, stirring frequently. Reduce the heat to a simmer. Cook down until the volume is reduced by half, then remove from heat.
For the chocolate: Melt the chocolate and the oil together in the microwave. Stir frequently. Once the chocolate is melted, whisk to combine.
To assemble: Pour a layer of caramel evenly over the top of each cookie.
Chill in the refrigerator until the caramel is firm.
Then, remove from the fridge and pour a layer of chocolate on top of the caramel.
Chill again until completely set. You're ready to serve and enjoy!