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Caramel Crunch Bars [Gluten Free and Refined Sugar Free]

Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 12
Author: Molly


  • Brownie Layer:
  • 1/2 cups + 2 tbsp coconut oil
  • 1 1/4 cups coconut sugar
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • 1/2 cup almond flour
  • Caramel Layer:
  • 1/2 cup creamy almond butter or cashew butter
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 1/2 tsp salt
  • Crisp Layer:
  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tbsp maple syrup
  • 1/2 tsp slat
  • 1 cup rice cereal


  • Brownie Layer: Preheat oven to 325. Line an 8x8 pan with parchment paper and set aside. Place the coconut oil, coconut sugar, cocoa powder and salt in microwave safe bowl and heat for 30 seconds. Stir mixture and place back in the oven for another 30 seconds until completely melted. Whisk thoroughly until sugar is dissolved. Add the vanilla, and eggs and stir until combined, about 30 seconds. Add the almond flour and stir until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes or until toothpick in center come out clean. Set on cooling rack and allow to cool completely.
  • Caramel Layer: Combine all ingredients in a medium sauce pan over medium high heat. Stir the mixture constantly until all ingredients are melted and combined. Pour the caramel layer over brownie layer. Place in the refrigerator for 30 minutes to cool completely.
  • Crisp Layer: Combine coconut oil, cocoa powder, maple syrup and salt in a microwave safe bowl. Melt on high heat for 30 seconds. Stir and place back in the microwave for another 30 seconds if needed. Stir together until smooth. Add rice cereal or rice puffs and mix with a rubber spatula until well combined. Spread over cooled caramel layer. Cool completely and cut into squares.
  • Note: The bars are easiest cut if you put them in the freezer for about 15 minutes.