From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/16
Million Bars
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Instructions
1
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First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
2
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In a mixing bowl, combine the shortbread base ingredients. Stir to combine.
3
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Press this mixture into one even layer in the prepared pan. Bake for 10 minutes.
4
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Meanwhile, make the caramel sauce. Combine the caramel ingredients in a small saucepan over low medium heat. Stir constantly, for up to 5 minutes, or until sauce has thickened slightly.
5
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Remove the shortbread crust from the oven. Pour the caramel sauce on top.
6
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Place in the freezer for 30 minutes.
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After 30 minutes, remove from the freezer. Make the chocolate topping. Melt the dark chocolate chips and coconut oil in 30 second increments in the microwave until creamy.
8
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Pour the melted chocolate mixture on top. Place the pan back in the freezer for one hour, or until the chocolate topping has solidified.
9
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Finally, when ready to serve, sprinkle with sea salt and slice.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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