Salted Caramel Bars



1 cup almond flour

2 x TBSP coconut oil

1 x TBSP maple syrup

Middle Layer:

1/2 cup Biscoff Spread (melted)

Top Layer:

Salted Caramel Cre&m Wafer x 5 fingers


4 x LoveRaw Salted Caramel M:lk Choc Bars


1. Mix together the base ingredients, using your hands if necessary to press the mixture into a small square/rectangular baking dish. Gently pierce the compact base all over with a fork, before baking it for 15 minutes at 175 ˚C until golden. 

2. Whilst the base is baking, in a bain-marie melt the Biscoff Spread until pourable.

3. In a separate bain-maie, melt the LoveRaw Salted Caramel chocolate.

4. Once the base is removed from the oven and cooled, pour over the Biscoff Spread, pressing the 4 x Salted Caramel Cre&m Wafer Bars into the Biscoff layer. Pop in the freezer for 10-15 minutes until solid.

5. Remove the baking dish from the freezer and cut the base into bars and place onto a cooling rack before covering each bar generously with the melted Salted Caramel chocolate. 

6. Optional: To decorate, feather some peanut butter through the melted chocolate, before popping the bars into the freezer/fridge, allowing the chocolate to solidify. 

Makes 5 bars. 

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