Mediterranean Butterfinger Caramel Crunch Bars

These Mediterranean Butterfinger Caramel Crunch Bars have delicious layers. We prepare these bars with almond flour, oat flour, butter, natural peanut butter, honey, crispy rice cereal, roasted peanuts, Medjool dates, almond butter, heavy cream, vanilla extract, dark chocolate chips, coconut oil, and flaky sea salt. These bars contain approximately 18 g net carbs and 295 calories. We make these Mediterranean Butterfinger Caramel Crunch Bars in just 32 minutes. These bars stay fresh in the refrigerator for up to 7 days and can be frozen for up to 3 months, making them ideal for meal prep. You can serve these bars with Greek Yogurt with Fresh Berries, Fresh Fruit Salad, Vanilla Frozen Yogurt, Espresso or Coffee, or Mint Tea.

STATS:

• Course: Dessert, Snack
• Calories: 295 kcal
• Diet: Mediterranean
• Prep Time: 20 minutes
• Servings: 12 bars
• Cook Time: 12 minutes
• Cuisine: Mediterranean
• Total Time: 32 minutes
• Serving Size: 1 bar

INGREDIENTS:

CRUST:

• 1½ cups almond flour
• ¼ cup oat flour
• ¼ cup butter
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• ¼ teaspoon sea salt

PEANUT BUTTER LAYER:

• ¾ cup peanut butter
• ¼ cup honey
• 1 cup rice cereal
• ¼ cup peanuts

CARAMEL LAYER:

• ½ cup Medjool dates
• 2 tablespoons almond butter
• 2 tablespoons heavy cream
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Sea salt

CHOCOLATE TOPPING:

• 1 cup dark chocolate chips
• 1 tablespoon coconut oil
• 2 tablespoons peanuts
• Flaky sea salt

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ALMOND FLOUR:

• We use almond flour to make a soft, buttery, and nutty crust. You can also use cashew flour, hazelnut flour, or oat flour.

OAT FLOUR:

• Oat flour helps give the crust structure and a tender texture. Instead, you can use whole wheat pastry flour or additional almond flour.

MEDJOOL DATES:

• Medjool dates create a naturally sweet and smooth caramel layer. Instead, you can use dried figs or soft prunes.

CRISPY RICE CEREAL:

• We use crispy rice cereal to add a light and crunchy texture. You can replace it with puffed brown rice, puffed quinoa, or crushed cornflakes.

INSTRUCTIONS:

1. Warm the oven to 175°Celcius and coat a dish with baking paper.
2. Stir the salt, almond flour, vanilla, oat flour, honey, and melted butter.
3. Firmly blend the mixture in a pan.
4. Bake till it gets golden for almost twelve minutes.
5. Heat the honey and peanut butter till smooth.
6. Mix in the chopped peanuts and crispy rice cereal.
7. Equally distribute the peanut butter mixture on the cooled crust.
8. Combine the salt, dates, vanilla, almond butter, honey, and heavy cream.
9. Distribute the caramel uniformly across the peanut butter layer.
10. Warm the dark chocolate with coconut oil till smooth.
11. Spread the melted chocolate equally on the caramel.
12. Garnish with flaky sea salt and chopped peanuts.
13. Chill for almost two hours.
14. Make twelve bars by slicing and then serve them.

TIPS:

• Refrigerate all the layers and then include them, so the slices will be clean.
• We utilize soft Medjool dates to get a smooth caramel.
• You can toast the peanuts for additional flavor.

STORAGE INFORMATION:

FRIDGE:

• Put these bars in a tight box and stock them for approximately seven days.

FREEZER:

• Store these bars for approximately two to three months.

FAQs:

May we utilize crunchy peanut butter?

• Yes, you can use peanut butter, as it will give additional crunch.

Will we prepare these bars non-gluten?

• Yes, you can use crispy rice cereal and certified oat flour without gluten.

NUTRITIONAL FACTS:

Calories: 295 kcal

Sodium: 105 mg

Total Carbs: 22 g

Net Carbs: 18 g

Fiber: 4 g

Sugar: 13 g

Fat: 22 g

Protein: 8 g

Serving Size: 1 bar