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- 1 ½ cups digestive biscuits, crushed - ½ cup unsweetened cocoa powder - ½ cup melted coconut oil - 1 cup pitted dates, blended into a paste - ½ cup maple syrup - 1 cup smooth peanut butter or almond butter - 1 cup dark chocolate chips (dairy-free if needed) - 2 tablespoons coconut milk Gathering the right ingredients is key. Each item plays a role in the flavor and texture of your Chocolate Caramel Slice Bars. The digestive biscuits form a crunchy base. The cocoa powder adds a rich flavor. Melted coconut oil binds everything together. Dates provide natural sweetness, while maple syrup enhances the caramel taste. Peanut butter or almond butter gives a creamy layer. Dark chocolate chips melt into a smooth topping. Finally, coconut milk helps blend the chocolate nicely. Be sure to use quality ingredients. They can make a big difference. For a vegan option, choose dairy-free chocolate chips. If you need gluten-free, look for gluten-free biscuits. Each choice you make will impact your final treat. Enjoy the process of gathering everything. It sets the stage for a delicious treat! 1. Start by taking your crushed digestive biscuits and putting them in a big bowl. 2. Add the unsweetened cocoa powder. Mix them well with a spoon until combined. 3. Pour in the melted coconut oil. Stir until it feels like wet sand. 4. Take an 8x8 inch baking dish and press the mixture firmly into the bottom. Use a measuring cup to pack it down evenly. 1. In another bowl, blend the pitted dates into a smooth paste. 2. Add the maple syrup and nut butter to the date paste. Mix until smooth and creamy. 3. Spread this caramel mixture evenly over the biscuit base. Use a spatula to cover every inch. 1. Now, take your dark chocolate chips and coconut milk. Melt them in the microwave or a double boiler. 2. Stir often to avoid burning. You want it smooth and glossy. 3. Once melted, pour the chocolate over the caramel layer. Spread it evenly with a spatula. 1. Place the dish in the refrigerator. Let it chill for at least 2-3 hours. 2. Once set, lift the bars out using the baking paper edges. 3. Use a sharp knife to cut the bars into squares or rectangles. Enjoy your delicious creation! Keeping the coconut oil melted is key. If it cools, the mix can clump. I suggest checking the oil before you pour it in. It should feel warm and liquid. For the layers, the caramel layer should be smooth and creamy. When spreading, make sure it covers the base evenly. The chocolate should be glossy and pourable. To prevent the chocolate from burning, melt it slowly. Use the microwave in short bursts. Stir after every 30 seconds. This keeps the heat even. When you press the base mix, use a firm hand. It should feel solid, not crumbly. A good press helps the bars hold their shape. For added spice, try a pinch of cinnamon or a drop of vanilla. Both can boost the taste of the chocolate. You can also use different nut butters. Almond butter gives a nutty flavor, while sunflower seed butter is great for allergies. Each choice can change the taste in fun ways. {{image_2}} You can easily adapt this recipe to fit different diets. First, to make it gluten-free, switch out regular digestive biscuits for gluten-free ones. Many brands offer tasty gluten-free options that work well in this recipe. If you want to cut down on sugar, you can use sugar-free sweeteners. Look for sugar-free maple syrup or a similar syrup. You can also blend in more dates to keep the caramel layer sweet and sticky without added sugar. For a fun twist, try adding peppermint extract. Just a few drops can give your bars a fresh, festive flavor. This is great for holidays or special occasions. You can also mix in nuts or dried fruits. Chopped walnuts, almonds, or dried cranberries add a nice crunch and flavor. Just sprinkle them on top of the caramel layer before adding the chocolate. This gives your bars extra texture and a pop of color. Pair your chocolate caramel slice bars with a scoop of ice cream. Vanilla or coconut ice cream complements the rich flavors well. You can also serve them with fresh fruit, like berries or banana slices, for a bright contrast. When you present these bars at gatherings, think about creative ways to showcase them. You can cut them into fun shapes or stack them in a clear jar. Adding a sprinkle of sea salt on top before serving makes them look fancy and adds a tasty contrast. To keep your chocolate caramel slice bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. Place a piece of parchment paper between layers if you stack them. This helps maintain their shape and keeps the layers intact. If you want to freeze the slices, wrap each bar in plastic wrap. Then place them in a freezer bag or an airtight container. This method prevents freezer burn and keeps them tasty. When you're ready to enjoy, let them thaw in the fridge for a few hours. In the fridge, these bars last about one week. You can enjoy their rich flavors for days! If you freeze them, they can stay good for up to three months. Just remember to label your container with the date. This way, you can track how long they’ve been stored. Yes, you can use other biscuits. Try graham crackers or gingersnap cookies. They both add unique flavors. If you want a gluten-free option, use gluten-free biscuits or almond flour. Each choice changes the taste and texture. To make this recipe vegan, swap honey with maple syrup. For the dairy ingredients, use dairy-free chocolate chips. You can also use nut butter made from nuts only. This keeps it creamy and delicious. Yes, you can. Use other oils like vegetable or canola oil. You could also try nut butter, which adds flavor and binds well. Just ensure the fat is liquid when mixed. Use a sharp knife for clean cuts. Warm the knife under hot water for easier slicing. Always cut when the bars are cold to keep them firm. Cut them into squares or rectangles based on your preference. Absolutely! Get creative with toppings. Chopped nuts, sprinkles, or sea salt work great. You can even add shredded coconut or crushed candy for extra fun. Just sprinkle them on the chocolate before it hardens. This blog post guides you through making delicious chocolate bars. We shared the key ingredients and detailed steps for each layer. You learned tips to get the best texture and avoid common mistakes. Variations allow you to customize for different diets or flavors. Proper storage tips help keep your bars fresh and tasty. Try making these bars at home. You’ll impress your friends and family with your skills. Remember, the fun lies in experimenting with flavors and textures. Enjoy your baking journey!

Chocolate Caramel Slice Bars (No Bake)

Indulge in these irresistible Chocolate Caramel Slice Bars that are simple to make and utterly delicious! With layers of crushed biscuits, creamy caramel made from dates and peanut butter, and a rich chocolate topping, these bars are perfect for any occasion. Ready in just 20 minutes (plus chilling time), they’re a sweet treat everyone will love! Click to discover the full recipe and satisfy your cravings today! #ChocolateBars #HealthyDesserts #NoBakeTreats #CaramelDelight
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Ingredients
  

1 ½ cups digestive biscuits, crushed

½ cup unsweetened cocoa powder

½ cup melted coconut oil

1 cup pitted dates, blended into a paste

½ cup maple syrup

1 cup smooth peanut butter or almond butter

1 cup dark chocolate chips (dairy-free if needed)

2 tablespoons coconut milk

Instructions
 

In a large mixing bowl, combine the crushed digestive biscuits and cocoa powder. Mix them well until fully integrated.

    Pour the melted coconut oil into the biscuit mixture and stir until it resembles wet sand.

      Press the biscuit mixture firmly into the bottom of an 8x8 inch (20x20 cm) square baking dish to form a base layer. Use the back of a measuring cup to pack it down evenly.

        In a separate bowl, mix the blended date paste, maple syrup, and peanut butter until it's a smooth and creamy consistency.

          Spread the caramel layer over the biscuit base evenly with a spatula.

            Melt the dark chocolate chips and coconut milk together in a microwave or a double boiler until smooth, stirring frequently to avoid burning.

              Pour the melted chocolate over the caramel layer and spread it out evenly, making sure to cover the entire surface.

                Place the bars in the refrigerator for at least 2-3 hours to set completely.

                  Once set, lift the bars out by holding the edges of the baking paper. Cut into squares or rectangles with a sharp knife.

                    Prep Time, Total Time, Servings: 20 minutes | 3 hours | 12 bars