Salted Tahini Caramel Millionaire Bars

When I have a friend/friends coming over to our place for lunch or dinner – that’s always my great excuse to prepare something new, easy and tasty recipe – this time around, I am making dessert 😋

Again, I have mentioned this on my previous post – I am always looking for a recipe that’s something healthier yet tasty and easy to make but also, depending on the type of guest(s) that I am expecting – they might want to have familiar meals/dishes instead of something new 😉. Of course, it’s important to me as well to make sure that when guests left our place, not only they enjoy the bonding but they also left with a happy and full tummy.

Okay, that’s enough for me to share you my sort of cooking/baking inspiration 😅

Before we start, let’s talk about the health benefits of the main ingredients :

• Whole Wheat Flour – rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour. Why Organic? So, no chemicals and good not only to us but also to our nature 😉.
  
• Coconut Oil – stimulates metabolism and provides an immediate source of energy. Power 💥!
  
• Tahini – you might be shocked and saying that “Tahini, you can use it as well for dessert!?! Isn’t that only for hummus?!?. Hmm, yes, it’s widely used in many dishes! Actually, it’s my alternative for peanut butter 😉. So health benefits – rich in antioxidants and helps to protect liver and kidney function.
  
• Maple Syrup – reduces inflammation and another product rich in antioxidants.
  
• Last but not least, Dark Chocolate – also well known for its rich in antioxidants and reduces developing heart disease (with the right amount or portion)
  
• Another great health benefit of this dessert is – it’s vegan

P.S. – you don’t have to buy organic ones like what I’ve on the photo below, the original recipe doesn’t state that it has to be organic — it’s a preference 👩‍🍳

Now, let’s begin…

Salted Tahini Caramel Millionaire Bars
Inspired by Ambitious Kitchen

Ingredients

Shortbread base:

• 1 ½ cups Whole Wheat Flour (I used Bob’s Red Mill – you can use the Almond Flour, from the original recipe or any other alternatives)
• 3 tablespoons melted coconut oil
• 2 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Salted Tahini Caramel

• 1/2 cup tahini (you can replace it with Unsalted or less salt Smooth Peanut Butter measurement should be lesser like 1/2 cup, I always recommend to use Pic’s Peanut Butter) Or you can mix both like how I did it on my second attempt (check it out in the video) 😋
  
• 1/3 cup pure maple syrup (You can also replace it with Pure Honey instead)
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon of sea salt

Chocolate Layer

• 3/4 cup Dark Chocolate droplets (can use any shape of dark chocolates, and if you want to indulge – you can use milk chocolate to 2/3 cup)
• 1 tablespoon coconut oil
• Sea salt, for sprinkling on top (I would say it’s optional, coz it might already too salty since the shortbread and caramel already have enough salt. If not, just very little amount sea salt to sprinkle on top)

Instructions

1. Preheat oven to 350 degrees F or 177 degrees C. Line an 8×8 inch square pan with parchment paper. It’s advisable to use an 8×8 inch pan, but if you don’t have other pans would work, just that the texture from the shortbread to caramel and dark chocolate layers might not be the same as how it is shown in the photo.
   
2. In a medium bowl, add the whole wheat flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a thick crumb texture. Add to pan and use your fingers to press down into the pan evenly.
   
3. Bake for 10 minutes. Let it sit for 10-15 minutes before adding caramel.
   
4. Salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes (or till all ingredients melted together), stir it frequently.
   
5. Pour over to the crust. Tilt the pan to make sure that you have the caramel evenly in the pan.
   
6. Place in the fridge for at least 45 minutes-1 hour to harden the caramel. Or else if you’re in a rush – can let it sit in the fridge up to 45 minutes.
   
7. After 45 minutes, time for chocolate layer: Add dark chocolate droplets or your preferred dark chocolate shape and coconut oil to a microwave-safe bowl and microwave on high in 30-second increments, stirring in between until chocolate is completely melted. Or melt the chocolate and coconut oil in a small saucepan over low heat.
   
8. Pour over the chocolate layer and tilt pan side-to-side to distribute the melted chocolate evenly. Please put it back to the fridge and let it sit for 1 hour to 1hr 1/2.
   
9. Remove bars from pan, Optional to sprinkle with sea salt, and cut into 16 squares.
   Keep it covered in the fridge until ready to serve.
   
   NOTE: You can reduce the amount of coconut oil so it won’t be that heavy when you have it as a snack or dessert.

Salted Tahini Caramel Millionaire Bars

CINDYMARIE.NET

Not your ordinary sweets/desserts to have. Make sure to pin and try to make this yummy bars!

Print Recipe Pin Recipe

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Snack

Servings 16 pcs

Ingredients

  

Shortbread Base

• 1 1/2 cup Whole Wheat Flour (I used Bob’s Red Mill – you can use the Almond Flour, from the original recipe or any other alternatives)
• 3 tbsp Melted coconut oil
• 2 tbsp Pure maple syrup
• 1/2 tsp Vanilla extract

Salted Tahini Caramel

• 1/2 cup Tahini (you can replace it with Unsalted Smooth Peanut Butter)
• 1/3 cup Pure maple syrup (you can replace it with Pure Honey as well)
• 1/3 cup Coconut oil
• 1 tsp Vanilla extract
• 1/2 tsp Sea salt

Chocolate Layer

• 3/4 cup Dark Chocolate droplets (can use any shape of dark chocolates, and if you want to indulge – you can use milk chocolate to 2/3 cup)
• 1 tbsp Coconut oil
• Sea Salt, for sprinkling on top (I would say it’s optional, coz it might already too salty since the shortbread and caramel already have enough salt. If not, just very little amount sea salt to sprinkle on top)

Instructions

 

• Preheat oven to 350 degrees F or 177 degrees C. Line an 8×8 inch square pan with parchment paper. It’s advisable to use 8×8 inch pan, but if you really don’t have other pans would work, just that the texture from the shortbread to caramel and dark chocolate layers might not be the same as how it is shown in the photo.
• In a medium bowl add the whole wheat flour, coconut oil, maple syrup, vanilla extract, and salt. Mix together with a fork until it forms a thick crumb texture. Add to pan and use your fingers to evenly press down into the pan.
• Bake for 10 minutes. Let it sit for 10-15 minutes before adding caramel.
• Salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes (or till all ingredients melted together), stir it frequently.
• Pour over the Tahini Caramel to the crust. Tilt the pan to make sure that you have the caramel evenly in the pan.
• Place in the fridge for at least 45 minutes-1 hour to harden the caramel. Or else if you’re in a rush – can let it sit in the fridge up to 45 minutes
• After 45 minutes, time for chocolate layer: Add dark chocolate droplets or your preferred dark chocolate shape and coconut oil to a microwave-safe bowl and microwave on high in 30-second increments, stirring in between until chocolate is completely melted. Or melt the chocolate and coconut oil in a small saucepan over low heat.
• Pour over the chocolate layer and tilt pan side-to-side to evenly distribute the melted chocolate. Put it back to the fridge and let it sit for 1 hour to 1hr 1/2.
• Remove bars from pan, Optional to sprinkle with sea salt and cut into 16 squares.Keep it covered in the fridge until ready to serve.

Video

Keyword bars, chocolatebars, chocolatedessert, chocolatesnacks, easydessert, easyrecipe, snacks, tahini

And that’s pretty much how you make this yummy mid-snack or dessert that you don’t mind to indulge. 😋👩‍🍳😍

Excited to try or have tried it before?!? Well, let me know! 😋😍

Do follow me as well on my social media where I post my favorite traveling experiences, Empower Your Life segment clips or videos, my new music covers, and of course, my cooking clips. 
– Instagram, Pinterest, Facebook, Youtube, and  Twitter

Photographs
All photos and videos taken by me and only using my iPhone. Primary filter used and portrait mode – to enhance the quality of the subject.