Thursday, 8 November 2012

Caramel Cookie Bar

This is sooooo yummy! We took it to a birthday party on the weekend and the hosts just loved it. I must say that it's an Awde favorite now. Make a double batch - you will be thankful.


Caramel Topping:
1 cup coconut cream (try to use the thick cream only)
2 Tbs Cornflour
1/2 cup Rapadura sugar
Pinch of Celtic Salt
1 tsp Vanilla extract (optional)
  •  Preheat oven to 180 degrees. Line a small square pan with baking paper.
  • In a saucepan whisk together the coconut cream and cornflour until well combined then add the other topping ingredients. Whisk frequently until it just starts to boil and is thick and take off heat. Let the topping cool while preparing the base.

1 1/2 cups Spelt flour
1/2 cup Dessicated Coconut
Pinch of Celtic Salt
3 Tbs liquid sweetener (honey, agave)
2 Tbs Coconut Oil, at room temperature
  • In a bowl combine the dry ingredients well and then add the sweetener and oil and mix together with your fingers until the mixture is just holding together when squeezed.
  • Press evenly into the bottom of the pan.
  • When topping has cooled a little, spread over the base.

1/2 cup Carob Buttons
1/3 cup roughly chopped Walnuts or Pecans
1/3 cup dessicated coconut
Few pinches of Celtic Salt
  • Sprinkle the toppings over the caramel and let it bake for 20 minutes.
  • Let the slice cool completely and them place in the fridge to let the caramel harden up. 
  • Slice into bars and try not to eat it all in one go ;o)
"God is LOVE"

Posted by Melissa Awde


  1. this looks amazing i cannot wait to try this one!

  2. I made this slice yesterday and it was incredible. Thank you for these amazing desserts! please keep them coming!

  3. Hi Melissa,

    Where do you buy your carob buttons from? What brand are they?



  4. Hi Anca,

    I purchase Soy No Added Sugar Carob buttons from the local health food store. I hope that you can find them in your area.



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