CARAMEL LAYER COOKIE BARS
No such thing as too many cookies…so here ya’ go.
These were created to use with Cinnamon Bliss…one of my favorite things on earth. You can find it in this link at Amazon.com and a little goes a long way, so the jug will last awhile. If you can’t find it or don’t want to have that much hanging around, my Gold Caramel Sauce or a good-quality store-bought sugar-free sauce would be wonderful in these.
(Using the commercial stuff, these are fairly full of sugar alcohols – which I’m not fond of. Whey Low doesn’t contain any, so using that and the recipe for Caramel Sauce would be best if you are sensitive to SA’s.)
Vegetable cooking spray
1/2 cup almond flour
1/2 cup all-purpose flour
1 cup quick oatmeal (not instant)
1/2 cup Whey Low granular, Maltitol crystals, or Splenda Granular
1 tablespoon sugar-free maple syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
Preaheat oven to 325 degrees. Spray a 9-inch baking pan with vegetable cooking spray and set aside.
Stir together almond flour, flour, oatmeal, Nature Sweet crystals or Splenda, baking soda, salt, and cinnamon. Add melted butter and mix until crumbly. Reserve 1/2 cup for the topping. Pat remainder into the pan. Bake for 10-12 minutes or until starting to become golden on the edges.
2/3 cup Cinnamon Bliss OR Gold Caramel Sauce – recipe link above (or store-bought SF)
2/3 cup chopped pecans, walnuts, or almonds
Bring sauce and nuts to boil and, stirring constantly, boil for 2 minutes. Pour over baked crust. (If using Gold Caramel Sauce, just heat through…don’t boil or it will be TOO chewy!)
4 ounces sugar free Dark or Milk chocolate, chopped
1/2 cup reserved crumbs
Sprinkle chopped chocolate over caramel layer. Sprinkle reserved crumbs over chocolate. Return to oven and bake for 15-20 minutes or until caramel is bubbly on edges and top crumbs are slightly golden. Cool in pan and cut into 16 pieces. Makes 16 servings.
Per servings: Calories 207; Protein 4 g; Fat 15 g; Carbs 15 g; Sugar 1 g; Sodium 83 mg