Gluten Free & Allergy Friendly Chocolate Caramel Cups

In Australia, these are known as "caramel slice," but wherever in the world you go, you can call them "amazingly delicious"!
Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: enough for a 8" x 8" square baking pan, or about 16 small bars


For the cookie base:

1/2 cup plus 1 tablespoon brown sugar
1/4 cup dried coconut
1/2 cup plus 1 tablespoon melted coconut oil
For the coconut caramel:
1 can coconut milk
1/3 cup maple syrup
1/4 cup brown sugar
1/2 teaspoon salt
For the chocolate layer:
1 cup allergy friendly bittersweet chocolate chips
1 teaspoon oil of choice (we like rice bran, but any will do)

How To

For the cookie base: Preheat your oven to 350°. In a bowl, combine the brown sugar, flour, coconut, and melted coconut oil. Mix until well combined. Press firmly on the bottom of your pan, or separate into well-greased muffin tins or silicon molds, and bake until golden brown (the time will vary based on the mold you use, but will take at least six minutes).

For the caramel: Combine all ingredients in a small saucepan and stir well. Bring to a boil, and boil for 3 minutes. Reduce the heat to a simmer, and cook down until the volume is reduced by half.

For the chocolate: Melt the chocolate and the oil together, whisking to combine.

To assemble: Pour the caramel in an even layer on top of the cookie layer. Chill until firm, then pour the chocolate on top in an even layer. Chill again, until completely set. Slice as desired, and serve.