MAPLE PECAN CARAMEL SQUARES

These squares require no baking and come together quite easily. Each layer is very simple, but when combined makes a chewy, gooey, irresistible bite.

INGREDIENTS

Makes 12-15 squares (if using a 8x8-inch pan, double amounts)

INSTRUCTIONS 

1. Line a 9x5-inch pan with parchment paper and set aside.
2. In a food processor, combine all the crust ingredients: almond flour, maple syrup, coconut oil, vanilla extract, salt, and cinnamon. Pulse until the mixture forms a moist, sticky dough that holds together when pressed between your fingers.
3. Transfer the crust mixture to the prepared pan and press it firmly into an even layer.
4. In a small bowl, whisk together the Pecan Maple Butter, maple syrup, and plant-based milk. Spread this pecan caramel mixture evenly over the crust. Place the pan in the freezer while you prepare the chocolate topping.
5. Melt the chocolate and coconut oil in a double boiler (or in a heatproof bowl placed over a pot of simmering water), stirring occasionally until smooth. Remove from heat once fully melted.
6. Take the pan out of the freezer and pour the melted chocolate over the pecan layer. Gently tilt the pan from side to side to help the chocolate spread evenly. If you’d like, place a few pecan halves on top for decoration.
7. Transfer the pan to the fridge for 15 minutes. Once the chocolate has started to set, sprinkle with flaky sea salt. Let the bars chill completely in the fridge for at least 2–3 hours.
8. Before slicing, let the bars sit at room temperature for 10–15 minutes. To avoid cracking the chocolate or squeezing out the filling, use a sharp knife to gently score the chocolate layer first. Once you've cut through the chocolate, press down firmly to slice through the rest.
9. Store the bars in an airtight container in the fridge for up to 1–2 weeks, or in the freezer if you prefer a firmer, crunchier texture.