• Line an 8x8 or 7x11 pan with parchment paper.
• Preheat oven to 350 degrees if choosing the baked crust version.

Shortbread Layer

• In large mixing bowl, add the almond flour, sweetener, and coconut oil. Rub the coconut oil into flour and powdered sweetener until it forms a dough. If using maple syrup, add that after the coconut oil and flour are crumbled and combined with each other.
• Press dough into the pan evenly. Either place in fridge to chill for 20-30 minutes for the No Bake Version, or for a crispier cookie base, bake in 350 degree oven for 10 minutes or until lightly browned.

Caramel Layer

• Add the sweetener to a saucepan and heat over low-medium heat until it melts and turn darker brown. Add condensed milk and coconut oil.
• Add a small amount of water to the arrowroot and stir to make a slurry.
• Add the arrowroot mixture to the saucepan.
• Stir with a whisk and simmer for 10 minutes.
• Once thickened almost to desired consistency, remove from stove and cool to room temperature. The mixture will thicken more as it cools.
• After cooled, pour over the cookie layer and put it into the fridge or a freezer and let chill.

Alternative Caramel Recipe

• Put all ingredients in a small saucepan. Heat over medium heat until bubbling.
• Let cool slightly and pour over cooled crust.

Chocolate Layer / Coating

• Melt the chocolate and coconut oil in the top of a double boiler.
• Top the chilled layers with the melted chocolate (reserving a little for drizzling, if desired). Chill, and when set, cut into desired bar size using a large sharp knife on a cutting board, then drizzle with additional melted chocolate and a sprinkle of flaky sea salt if desired.

Dipped Bar Version

• If you wish to dip each individual bar, remove the 2-layered bars from the pan, peel back the parchment, and cut the bars.
• Dip each bar completely into the melted chocolate, followed by more chocolate drizzle and sea salt as desired.
• Stir with a spatula and bring mixture to a boil.