Ingredients
- 1 1/2 cups Dark Chocolate
- 2 tsp Coconut Oil
- 1 1/2 cups Brown Rice Crisps
Caramel filling
- 2/3 cup Creamy Peanut Butter Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Melted
- 2 whole Collagen Scoops (See notes)
- 1 tsp Pure Vanilla Extract
Instructions
- Melt chocolate with coconut oil, then mix in brown rice crisps
- Pour the chocolate into an 8x8 pan lined with parchment paper, or an 8 slot silicone candy bar mold
- Place in the freezer
- Make caramel by mixing everything together until smooth
- When chocolate is hard, pour caramel overtop and place back in the freezer for an hour
- Remove bars from mold, or slice into bars from your 8x8 pan, and drizzle the crispy chocolate overtop to coat remaining caramel
- Place finished bars on parchment paper and place in the fridge until chocolate is hardened
- Slice and enjoy
Notes
Can omit the collagen if you'd like. It adds a bit to the gooeyness of the caramel but the taste will be fine without it