Gluten-free, Peanut Butter Date Caramel Shortbread Bars
Talk about addicting… these bars satisfy all your cravings in one bite.. they’re sweet, salty, chocolatey, creamy, and crunchy! Also, did I mention they’re gluten-free?
Ingredients:
For the crust:
15 tbsp (1 stick + 7tbsp) unsalted butter, softened
1/4 cup granulated sugar
1 tsp kosher salt
2 cups +1 tbs cup for cup gluten-free flour mix- I use King Authur’s brand (you also could use regular flour)
For the filling:
12 oz (typically one container) of dates
1/3 c 100% peanut PB (one without any additives) my favorite linked here!!
a big pinch of kosher salt
1 tsp vanilla extract
1/2 cup hot water
For the topping:
6 oz. chocolate (I use 64% cacao), chopped
1.5 tbsp coconut oil
flakey salt
What you’ll need:
8.5 x 11 baking sheet
parchment paper
a high-speed blender or food processor
Notes:
feel free to sub peanut butter with any other nut butter you like— I want to try making them with tahini next!
Method:
For the crust:
Preheat the oven to 350 degrees
Combine the butter, sugar, vanilla, and salt in a bowl and mix by hand until combined (no need for a mixer!)
Add the flour and mix until the dough comes together
Line the pan with 2 sheets of parchment, one lying vertically and one lying horizontally (you don’t want any of the filling getting stuck to the sides of the pan later)
Press the dough into an even layer
Bake the crust for about 20 minutes until the edge is lightly golden brown, and then let the crust cool completely
For the filling:
Add the dates to a heat-safe bowl, cover them with the hot water, and let them soak for about 5 minutes
Transfer the dates to a blender with about half of the water, do not get rid of the extra water!
Add the peanut butter, vanilla, and salt, and blend on high until extremely smooth, add more water as needed to help with blending
Once the crust has cooled, pour the caramel on top of the crust and smooth it into one even layer
Melt your chocolate in a microwave (or over a double boiler) with the coconut oil at intervals of 30 seconds until smooth
Pour the chocolate on top of the caramel and lift and tilt the pan to help spread the chocolate into one thin, and even layer
Sprinkle the top liberally with flakey salt, and transfer the pan into the freezer and freeze for at least 4 hours, or preferably over-night
Once frozen, remove the parchment from the sides and cut into squares to enjoy!
FYI— the caramel does not fully freeze when frozen, it stays soft, chewy, and in place when you bite in. Transfer them into a freezer-safe bag and keep them in there for a sweet treat whenever you need one!