Directions

1. Start with the cookie layer by combining cashew butter, honey, coconut flour and salt in a bowl.
2. Mix well until a thick batter is formed. Transfer the batter to a baking sheet lined with parchment paper, and use your hands to form a rectangular shape, about 1/2-inch thick. Place the pan in the freezer to set while you prepare the caramel filling.
3. In a blender or food processor, combine the caramel filling ingredients and blend until well combined. Remove the cookie layer from the freezer, and top with the caramel filling.
4. Place the caramel topped cookie layer back in the freezer to firm up for at least 20 minutes.
5. To prepare the chocolate coating, combine the dark chocolate chips and coconut oil and melt or liquefy in the microwave, stovetop or oven.
6. Remove the caramel topped cookie from the freezer, and use a large knife to cut the cookie layer into 10 thin bars.
7. Use a spatula to spread the melted chocolate over the top, sides and bottoms of each bar, then return the chocolate coated bars to the parchment lined pan to set. Once all of the bars have been coated, place the pan back in the freezer for at least 20 minutes before serving.
8. Keep bars cool when serving to help them maintain their shape and texture. I like to place an ice pack under the plate I’m serving them on to help keep cool, and place out of direct sun or lamp light.  Usually they are gobbled up so fast that they don’t have time to melt!