Salted Caramel Millionaire Bars

Written by Kajsa IngelssonMarch 22, 2020

Honey bees, how many of you are quarantined in your house these days? Personally, i’m practicing social distancing and staying within my compound grounds as much as possible. It’s a very strange time to be alive.. But you know what ALWAYS makes me feel better? Yep, B A K I N G. Here’s something I recently whipped up in the kitchen that made me feel like happy as a, well, millionaire 😉

Salted Caramel Millionaire Bars

For the base:

  • 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

For the salted tahini caramel:

  • 1/2 cup (1.2 dl) tahini
  • 1/3 cup (1/2 dl) pure maple syrup
  • 1/3 cup (1/2 dl) coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

For the chocolate layer:

  • 3/4 cup (1.5 dl) palm oil free chocolate chips
  • 1 tablespoon coconut oil
  • Fancy sea salt, for sprinkling on top


  • Preheat oven to 350°F (176°C). Line an 8×8 inch square pan with parchment paper.
  • In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
  • Next make the 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, stirring frequently. Pour over the slightly cooled crust.
  • Place in fridge for at least 30 minutes-1 hour to harden the caramel. It shouldn’t take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
  • After 30 minutes, make the chocolate layer: Add chocolate chips and coconut oil to a bowl and place in a water bath. Stir occasionally while it’s melted. 
  • Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for an hour until chocolate is completely hardened and bars are cooled.
  • Remove bars from pan, sprinkle with fancy sea salt and cut into squares. Enjoy and if there’s any left, they should be kept covered in the fridge!