Best Caramel Chai Bars Recipes

CARAMEL APPLE CHAI BARS

Steps:

• These were just incredible and got rave reviews from everyone. Perfect anytime of the year, but especially fall! This recipe could be easily adapted to be raw too! -
• Preheat the oven to 350 degrees. Line a 9X3 loaf pan with parchment paper. In a small bowl combine the dates and enough warm water to cover them; leave and let soak for 20 minutes.
• Make the crust: In a small food processor or blender pulse the pecan pieces until they form a coarse crumb. Add in the coconut oil, honey, coconut flour and pulse again until combined. Pour the crust mixture into the lined pan; press it down into the bottom of the pan and then bake for 15 minutes.
• Leave the skin on the apples and slice them into 1/8" thick half-moon slices. Heat a frying pan over medium heat and add enough water to just cover the bottom. Place the apple slices in a single layer in the pan and cook/steam them for about 3 minutes per side, until just softened (you will need to do several batches; keep adding more water to you as you need it.) Allow the apples to cool slightly.
• Drain the water from the dates and place them in the food processor or blender and pulse until broken down; add the coconut milk, chai tea, and cinnamon and blend for several minutes until a smooth paste is formed.
• To assemble the bars: layer the apples onto the cooked and slightly cooled crust and then lightly press them down. Pour the spiced caramel mixture over the apples and smooth it out. Cover and refrigerate for at least two hours. To serve, use the parchment paper to lift the bars out and then cut with a sharp knife.

CARAMEL CHAI BARS

Steps:

• Heat oven to 350°F. In large bowl, knead cookie dough and dry chai mix until well blended.2Break up 3/4 of the chai dough in ungreased 8-inch square pan. Press dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 12 to 17 minutes or until light golden brown.3Meanwhile, in small bowl, mix caramel syrup and flour. In another small bowl, knead remaining 1/4 of chai dough and the walnuts.4Gently drizzle caramel mixture evenly over partially baked crust. Crumble walnut chai dough evenly over caramel.5Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows.High Altitude (3500-6500 ft)1In step 2, bake 15 to 20 minutes. In step 5, bake 29 to 32 minutes.Bake-Off is a registered trademark of General Mills ©2008Fisher and Chef's Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820