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Chocolate Caramel Bars (Gluten & Dairy Free)

choc caramel bars
Cooking Method
Difficulty Intermediate
Servings 4
Best Season Suitable throughout the year
  • 110 grams brown sugar
  • 50 grams coconut oil
  • 50 grams honey or maple syrup
  • 100 grams condensed coconut milk
  • 250 grams dairy free dark chocolate (melted)
  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