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These maple oat caramel bars feature what is most likely the world’s easiest caramel. Unlike traditional caramel, no stove top is required to create this maple and tahini based sauce. Sweet and nutty, this caramel would be a perfect sauce to dip fresh slices of apple into! Substitutions are also welcomed. If you prefer the taste of almond butter, use that in place of the tahini. Whip this treat up for an easy dessert or whenever you need a salty-chocolate snack.

Serves

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Prep time

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Cook time

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INGREDIENTS

FOR THE OAT BASE:​

  • 1 cup old fashioned oats​
  • 1/2 cup whole wheat flour​
  • 1/2 cup oat flour​
  • 1/2 teaspoon cinnamon​
  • 1/4 teaspoon salt​
  • 1/4 cup applesauce​
  • 1/4 cup Dark Robust maple syrup​
  • 2 tablespoons oat milk​
  • 1 teaspoon baking powder​

FOR THE MAPLE CARAMEL:​

  • 1/4 cup coconut oil, melted​
  • 1/3 cup Dark Robust maple syrup​
  • 1/4 cup + 2 tablespoons tahini​
  • 2 tablespoons pure maple butter​
  • Salt, to taste​

FOR THE CHOCOLATE:​

  • 8 oz semi-sweet chocolate, chopped​
  • 1 tablespoon coconut oil​

INSTRUCTIONS

  1. Preheat the oven to 350°F. Fit a 8x8x2 baking dish with parchment paper, allowing some parchment paper to hang over. This will make transferring the bars to a cutting board much easier!
  2. In a large bowl, combine the oats, whole wheat flour, oat flour, cinnamon, and salt. In a small bowl, stir together the applesauce, maple syrup, oat milk and baking powder. Pour the applesauce mixture into the oat mixture and stir to combine. The dough should be hydrated, and no dry spots should remain. You may need to mix a bit with your hands!
  3. Press the oat dough into the prepared dish, pressing to create an even layer. Bake for 15 minutes. Allow the layer to cool.
  4. Once the oat base has cooled, make the maple caramel! In a small mixing bowl, combine the coconut oil, maple syrup, tahini and maple butter. Stir until the mixture comes together and thickens. It should fall off a spoon in thick ribbons. If it looks a little too runny, add a bit more maple butter until a thick consistency forms.
  5. In a microwavable bowl, combine the chocolate and coconut oil. Microwave for 1 minute, stir together and microwave for 1 minute more. Stir until the ganache is smooth.
  6. Pour the maple caramel over the oat base, spreading to cover the entire square. Repeat with the chocolate ganache.
  7. Place in the fridge until the chocolate hardens, about 1 hour. Top with flakey sea salt, slice and enjoy!

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