Crazy Good Caramel Chocolate Bars Recipe

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 1 cup (225 g) packed brown sugar
• 2 teaspoons (10 ml) vanilla extract
• ¼ cup (60 ml) water
• Dash of salt
• 1¾ cups (220 g) Bob’s Red Mill white rice flour
• ¼ cup (60 g) Bob’s Red Mill tapioca flour
• 1 teaspoon (4.6 g) baking powder

• ¼ cup (50 g) Spectrum Organic Shortening
• ½ cup (115 g) packed dark brown sugar
• 1 tablespoon (15 ml) rice milk or safe milk alternative
• 2 teaspoons (10 ml) real maple syrup
• 1 cup (120 g) powdered sugar
• 2 cups (350 g) Enjoy Life semi-sweet chocolate chips

1. Preheat oven to 350°F (180°C, or gas mark 4).
To Make the Bars
2. In a medium saucepan, combine oil, brown sugar, vanilla, water, and salt. Cook over low heat until smooth, about 30 seconds. Combine remaining bar ingredients in a bowl. Add the brown sugar mixture and mix until smooth.
3. Spread into a greased 9 x 13-inch (23 x 33-cm) baking pan.
4. Bake 35 minutes, until sides are golden and center is soft to the touch. Let cool.
To Make the Topping
5. In a saucepan over medium-low heat, stir together the shortening, brown sugar, and rice milk. When mixture has dissolved (about 45 seconds), remove from heat. Stir in maple syrup. Add the powdered sugar, stirring constantly. Beat until smooth and of spreading consistency. If caramel becomes too stiff , stir in additional rice milk, 1 teaspoon (5 ml) at a time.
6. Spread caramel mixture over the crust. Generously sprinkle the chocolate chips over the caramel. Cool and cut into bars.