How do I ensure my gluten-free shortbread crust bakes properly?

Combine all crust ingredients well, press into a greased or parchment-lined baking dish, and bake at 390 degreesF for about 20 minutes until golden.

What's the key to making the caramel filling thick and creamy?

Combine coconut blossom sugar, coconut milk, coconut oil, and optional vanilla in a saucepan over medium heat, stirring constantly until it reaches a thick, creamy consistency, which takes about 5-10 minutes of slow boiling.

Is 70 percent dark chocolate essential for the topping?

The recipe specifically calls for 3 1/2 ounces of vegan 70 percent dark chocolate to create the topping, which provides a rich, intense flavor profile for these bars.

How do I ensure the caramel and chocolate layers set properly?

After pouring the melted chocolate over the caramel, place the entire pan in the refrigerator to cool completely before slicing and serving.

What is coconut blossom sugar and why is it used in this recipe?

Coconut blossom sugar is a natural sweetener derived from coconut palm sap. In this recipe, it's used in both the gluten-free shortbread crust and the caramel filling to provide a distinct, rich sweetness.

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Caramel Chocolate Shortbread Cookie Bars
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Sliced vegan gluten-free caramel chocolate shortbread cookie bars, showing distinct layers of golden crust, creamy caramel, and dark chocolate.

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Caramel Chocolate Shortbread Cookie Bars [Vegan, Gluten-Free]

These mouthwatering cookie bars begin with a shortbread cookie base that's baked in the oven until golden. The first layer is then topped with a layer of rich caramel, which is finished off with a rich topping of dark chocolate. These simple cookie bars are the perfect thing to bring... Read More

Ingredients You Need for Caramel Chocolate Shortbread Cookie Bars [Vegan, Gluten-Free]

For the Crust:

2 cups gluten-free flour
3 tablespoons coconut blossom sugar
1/3 cup coconut oil
2/3 cup water
2 teaspoon aluminum-free baking powder

For the Caramel Filling:

3/4 cup coconut blossom sugar
1 14-ounce can coconut milk
3 tablespoons coconut oil
2 teaspoons vanilla (optional)

For the Topping:

3 1/2 ounces vegan 70 percent dark chocolate

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How to Prepare Caramel Chocolate Shortbread Cookie Bars [Vegan, Gluten-Free]

To prepare the crust, preheat the oven to 390°F.
Combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil. Bake this for about 20 minutes.
After 10 minutes of baking the crust, combine all the ingredients for the caramel layer in a saucepan over medium head. Bring the caramel ingredients to a slow boil, stirring constantly, until the mixture is thick and creamy, about 5-10 minutes. Pour the caramel over the baked crust.
While the caramel is setting, melt the chocolate in a microwave, and pour it over the caramel.
Place the pan in the refrigerator to cool, then slice the bars, and serve.