Crust Ingredients:

1/2 C. Sliced Almonds
1 ½ C. Almond Flour
4 T. Melted Butter
¼ C. Swerve Confections
1/4 t. Salt

Caramel Ingredients:

½ C. Swerve Brown
5 T. Butter
¼ C. Allulose
½ C. Heavy Whipping Cream
1 t. Vanilla
½ t. Xanthan Gum
¼ t. Salt

Topping Ingredients:

2 C. Lily Dark Chocolate Chips (No Sugar Added)

Easy Directions:

Line a 9×9 inch baking pan with parchment paper and set aside. In small bowl, combine the almond flour, almonds, Swerve Confections, and salt. Add in melted butter and make into crumbling mixture. Press into pan and bake at 325 for 20 minutes. Set aside and let cool completely.

In medium sauce pan, bring to a rolling boil the Swerve brown, butter and Allulose. Let it boil for 5 minutes—stirring constantly. Remove from heat and add in the cream, vanilla and xanthan gum. Whisk in the salt. Bring back to the heat and bring to a boil for another 3-4 minutes. Remove from heat and let caramel cool for at least 15 minutes. You want the caramel to be thickened, but spreadable. Pour onto the cooled crust and set pan in freezer for 3 hours, minimum.

When ready, melt the chocolate chips. Spread onto caramel bars and set in refrigerator overnight. Slice and enjoy!

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