Dessert

No Bake Chocolate Caramel Bars Recipe

ByElla Hart June 27, 2026June 27, 2026

Introduction

These no bake chocolate caramel bars combine a buttery almond flour base with a smooth, creamy caramel layer and a rich dark chocolate topping. Perfect for a simple yet indulgent dessert, they require no oven and come together in just a few easy steps.

The image shows a close-up of two stacked dessert bars with three visible layers each. The bottom layer is thick and crumbly in a light beige color, resembling a shortbread crust. The middle layer is a smooth, caramel-like filling with a rich golden brown color and creamy texture. The top layer is a thick, matte dark chocolate layer with a slightly rough texture, sprinkled with coarse white sea salt flakes. The bars rest on a white marbled surface, highlighting their contrasting layers and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups almond flour
2 tbsp coconut oil, melted
2 tbsp maple syrup
½ tsp vanilla extract
¼ tsp salt
½ cup creamy almond butter
3 tbsp maple syrup
2 tbsp coconut oil, melted
¼ tsp salt
1 cup dark chocolate chips
1 tsp coconut oil
Flaky sea salt for topping (optional)

Instructions

Step 1: Line an 8×8-inch pan with parchment paper to prepare for the base.
Step 2: In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until a soft dough forms.
Step 3: Press the mixture evenly into the bottom of the prepared pan and chill for 20 minutes until firm.
Step 4: In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth.
Step 5: Spread the caramel layer evenly over the chilled base. Refrigerate for 30–40 minutes until set.
Step 6: Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
Step 7: Pour the melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky sea salt if desired.
Step 8: Refrigerate for at least 1 hour until fully set. Slice into bars or squares using a sharp knife.

Tips & Variations

Use creamy almond butter for a smooth caramel layer, or substitute with cashew butter for a slightly different flavor.
Add a pinch of cinnamon or espresso powder to the chocolate layer for a subtle depth of flavor.
For a nut-free version, try sunflower seed butter instead of almond butter and use a seed flour for the base.
Press the base layer firmly to ensure it holds together well when cutting into bars.
Store in the refrigerator to keep the bars firm and delicious.

Storage

Store these bars in an airtight container in the refrigerator for up to one week. To enjoy softer bars, allow them to sit at room temperature for 10 minutes before serving. They can also be frozen for up to 3 months; thaw in the fridge before slicing and serving.

How to Serve

A close-up image of two stacked dessert bars on a white marbled surface, showing three clear layers in each bar. The bottom layer is dense and crumbly with a light beige color. The middle layer is smooth and caramel brown, slightly softer than the bottom. The top layer is thick, dark chocolate with a matte finish, sprinkled with coarse white salt crystals. The texture of the chocolate looks firm but not shiny, with some slight unevenness on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter instead of almond butter?

Yes, peanut butter can be used as a substitute, but it will alter the flavor slightly. Choose a creamy peanut butter for the best texture.

Do I have to use coconut oil?

Coconut oil helps the layers set and adds richness, but you can substitute with another light-tasting oil such as vegetable or avocado oil if preferred.