Growing up, I LOVED sugar. I never at any point appeared to feel sick of it. I couldn't want anything more than to disclose to you that eating Keto and Trim Healthy Mama has totally changed my preferences and I don't need sugar any longer, however that wouldn't be valid. I have an unashamed sweet tooth, so throughout the years I've gotten exceptionally imaginative with making up new plans to mimick a portion of my old, sugar-loaded top choices.
What's more, that is the thing that I need to impart to you today! Enchantment Cookie Bars were something I used to make with my auntie for unique events. They were an old Betty Crocker Recipe that included beginning with a graham saltine outside, finishing off it with chocolate and butterscotch chips, walnuts, and coconut, and afterward sprinkling improved consolidated milk over the entire thing and heating it. Everything dissolved together and turned into a pastry that I envisioned about.
They're very simple to make, even the outside is straightforward – it takes 35 minutes to prepare – however the Caramel sauce is the most effortless one I've at any point made. Since the time doing the change to Swerve I've been discovering heating much more pleasant and simpler than any other time in recent memory.
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INGREDIENTS
For the Cracker Base:
- 1 cup Almond Flour
- ¼ tsp Salt
- ¼ tsp Baking Powder
- 1 Egg
- 2 T Grass-Fed Salted Butter, melted
Caramel Sauce:
- ½ cup Swerve Sweetener
- ½ cup Butter
- ½ cup Heavy Cream
- 1 tsp Caramel Extract
- ½ tsp Vanilla Extract
- ¼ tsp Salt
Toppings:
- 2 cups Lily's Chocolate Chips
- 1 cup Chopped Pecans
- 1 cup Shredded Coconut
INSTRUCTIONS
First, make the Crackers:
- Preheat oven to 300F.
- Whisk together almond Flour, salt, and baking powder in a medium bowl. Beat the egg and stir in along with melted butter.
- Turn the dough out onto a large piece of parchment paper or silicone baking mat, pat into a rough square, then place another piece of parchment paper on top. Roll out until it forms a square ⅛" thick. Remove the top parchment paper.
- Place the parchment on a large baking pan and bake for 35 minutes until they start to brown. Remove from the oven and let cool.
To Assemble the Bars:
- Increase oven temp to 375.
Make the caramel sauce:
- Melt the ½ cup butter in a medium saucepan over medium heat, then add in Swerve and whisk until well combined. Boil for 5-7 minutes, stirring constantly, until the mixture starts to darken in color. Remove from the heat and whisk in the cream, caramel extract, and vanilla.
- The sauce will bubble furiously, but mix it and it will settle down.
- Take the cooked cracker base off the parchment paper and move it into a square pan. You may have to break some of the edges.
- Top the cooled cracker base with ½ of the caramel sauce.
- Then, layer on the Chocolate chips, pecans, and coconut.. Drizzle the other half of the caramel sauce on top.
- Bake at 375 for 5 minutes.
- I like to cut these into square while they're still warm, but you can also wait until they're cooled to cut them.
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