Caramel Bites

This recipe combines all the yummy things into one delicious bite.

Gluten Free & Dairy Free Caramel Bites

Preheat oven to 350 degrees and line a 9×11 pan with tinfoil (sprayed) and parchment paper.

For The Crust:

1 Box of S’Moreables Gluten Free Graham Style Crackers

6 Tablespoons of Dairy Free Butter, melted

1/3 Cup Coconut Sugar

1/2 teaspoon of Ground Cinnamon

For The Topping:

1/2 Cup of Dairy Free Butter

3/4 Cup of Packed Brown Sugar

1 teaspoon of Ground Cinnamon

1 teaspoon of Pure Vanilla Extract

2 1/2 Cups of Miniature Marshmallows

3/4 Cup of Sliced Almonds

1 Cup of Unsweetened Flaked Coconut (I used Let’s Do Organic)

Pulse the graham crackers in a food processor until they turn into fine crumbs. Add the 6 Tablespoons of melted butter, the sugar, and the cinnamon and pulse until it all comes together.

Press the crust tightly into the pan (I used my fingers and then went over it with the bottom of a glass), sprinkle the marshmallows, almonds, and coconut over and set aside.

In a medium sauce pan melt the 1/2 cup of butter, the brown sugar, and the cinnamon over medium heat. Whisk until the butter and sugar are melted, it is ready when the mixture is thoroughly combined (no butter floating on top) and the sugar is no longer grainy. Remove from heat and whisk in the vanilla. Drizzle over the top of the marshmallows, almonds, and coconut.

Bake for 20 minutes until the top is lightly golden. Cool completely. When ready to slice, remove the mixture from the pan with the tin foil. Fold down the sides of the foil and parchment and cut into bite sized pieces with a sharp knife.

These bars are very rich and I often mail them and deliver them to friends in goodie boxes so after cutting them, I like to place them on a couple of paper towels for 30 minutes (no more than 30 minutes though because they’ll stick) before boxing. It helps remove any extra butter that may transfer in the packaging.