Description

These thick, chewy cookie bars are packed with rich chocolate and a perfectly gooey peanut butter caramel center. By swapping in a few low-carb alternatives, you get all the epic indulgence of a classic layered dessert while keeping the carb count much lower.

Ingredients

Scale

Caramel Filling

14 oz sugar-free soft caramels
5 oz evaporated milk
½ cup peanut butter

Dry Base

3 cups blanched almond flour (≈ 288g)
1 teaspoon baking soda
1 teaspoon kosher salt

Wet Dough & Mix-Ins

1 cup unsalted butter, softened (≈ 227g)
¾ cup granulated monk fruit sweetener
½ cup + 2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 ¾ cups semi-sweet chocolate chips

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Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal.
Melt the caramel filling: In a double boiler over medium-low heat, combine the sugar-free caramels, evaporated milk, and peanut butter. Stir frequently for about 5 to 7 minutes, until the mixture smells sweet and nutty—it is done when it is completely smooth and falls off the spatula in a thick ribbon. Remove from heat and set aside.
Combine the dry ingredients: In a medium bowl, whisk together the blanched almond flour, baking soda, and kosher salt until evenly combined.
Cream the butter and sugars: In a large bowl using a hand mixer, beat the softened butter, monk fruit sweetener, brown sugar, and vanilla extract until light and fluffy. Add the eggs one at a time, beating well until fully incorporated.
Form the dough: Gradually mix the dry almond flour mixture into the wet ingredients just until no dry spots remain. Gently fold in the chocolate chips.
Bake the bottom layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Bake for 8 to 10 minutes, until the edges just start to puff and look slightly dry. Remove from the oven.
Assemble and finish baking: Pour the warm caramel sauce evenly over the baked cookie base. Drop the remaining cookie dough by spoonfuls over the caramel layer. Return the pan to the oven and bake for 15 to 20 minutes, until the top dough dollops are golden brown and feel set to the touch. Let the bars cool completely in the pan before slicing.

Notes

Why It Works

Blanched almond flour provides a tender crumb that perfectly mimics traditional cookie bars while keeping the base structure sturdy.
Melting the caramels with evaporated milk and peanut butter creates a rich, pliable center that stays soft and gooey even after the bars have cooled.

Common Pitfalls to Avoid

Don’t slice while hot: Almond flour baked goods need time to set and firm up. Slicing too early will cause the warm caramel and tender crust to fall apart.
Watch the oven: Almond flour browns faster than regular all-purpose flour. If the top dollops are getting too dark before the 15-minute mark, loosely tent the pan with aluminum foil.

Variations

Swap the semi-sweet chocolate chips for dark chocolate chunks for a more intense, slightly less sweet flavor profile.
Sprinkle a pinch of flaky sea salt over the warm caramel layer before adding the top dollops of dough to enhance the sweet and salty contrast.

Allergy Alert

This recipe contains nuts (almonds, peanuts), dairy, and eggs. Substitute as needed.

Nutrition (per serving — estimates)

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

Nutrition

Serving Size: 1 bar
Calories: 359
Sugar: 16g
Sodium: 227mg
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 35g
Fiber: 4g
Protein: 7g