Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chocolate Caramel Bars.

Sometimes it can be difficult to get exciting flavours of dairy free chocolate – it is probably most easily found as a bar of dark chocolate.  I’m trying out making some of my own filled chocolate bars.

I’ve started with a caramel filling – think of a curly wurly but in the shape of a traditional chocolate bar.

For future experiments I’m thinking mint crunch, peanut butter, strawberry and honeycomb (not all in the same bar).

What would be your favourite chocolate bar?

choc caramel bars

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If you like this recipe for Gluten and Dairy Free Chocolate Caramel Bars then you might like to try one of my other bits & pieces recipes:

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Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year



  1. Grease a chocolate  mould tray (I used one that makes 4 small to medium sized bars) and set aside
  2. Place the brown sugar, coconut oil, honey and condensed coconut milk in a pan over a medium heat
  3. Bring to the boil  and then reduce the heat until it is simmering
  4. Simmer for 10 minutes while stirring gently with a balloon whisk
  5. Remove from the heat and pour into the chocolate mould so each bar is about 2/3 full
  6. You can leave for a few hours to set or place in the fridge and it will set within the hour
  7. Remove from the mould and set aside
  8. Spread half the chocolate into the base of the mould
  9. Press the caramel layer back into the mould and then cover the top of the bars with the remaining chocolate
  10. Return to the fridge to set
  11. Remove from the mould and wrap the bars in foil
  12. If you keep in the fridge you will get a chewier toffee centre and a more fudgey centre if you take the bars out of the fridge
Keywords: caramel
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