Pistachio Caramel Bars
Homemade chocolate candy bars are one of my favorite treats make and keep in our freezer. I always have a pantry full of nut butters and gluten-free flours, so I love coming up with different variations of them to recipe test. These pistachio caramel bars are a delicious twist on my classic Vegan Caramel Candy Bars (Vegan Twix), made with a homemade pistachio butter caramel layered over a simple gluten-free shortbread crust.
These bars come together in just a few simple steps, and are made with some of my pantry staples like pistachios, almond flour, coconut oil and maple syrup.
The homemade pistachio butter is so easy to make, but a store-bought one will work just as well to save time.
These bars are sweet, salty and the perfect little sweet treat.
Ingredients you’ll need for pistachio caramel bars
These bars are made with a gluten-free shortbread crust layer, creamy pistachio caramel layer and a chocolate shell. Here’s what you’ll need-
For the crust:
- Almond flour
- Coconut, cassava or tapioca flour
- Coconut oil– you can use a refined coconut oil for less of a coconut flavor
For the pistachio caramel:
- Pistachio butter, either homemade or store-bought
- Maple syrup
- Coconut oil
- Vanilla extract
- Cinnamon
Chocolate layer:
- Chocolate chips, dark or semi-sweet
- Coconut oil
- Flakey salt and crushed pistachios to top
- You’ll start by preparing the shortbread crust by combining the almond flour, coconut flour, coconut oil and salt together to form a crumble. Flatten it into an 8 x 8 parchment lined pan and bake on 350 for 12-15 minutes
- Blend your pistachios together to form the pistachio butter. It’ll take about 10 minutes to get that smooth texture so be patient when blending
- Add the homemade pistachio butter to a bowl and whisk it with the coconut oil, maple syrup, vanilla extract and cinnamon
- Pour the pistachio caramel over the shortbread crust
- Melt the chocolate chips with a little coconut oil until smooth, then evenly pour over the caramel layer. Top with crushed pistachios
- Freeze for 1 hour before slicing. Slice into 24 smaller bars and top with flakey salt
Homemade Pistachio Butter
The homemade pistachio butter will start off as a crumble, then thicker paste, then smoothen out to a nut butter- pictured below-
Tips for the perfect slice
When slicing the bars, I always use a sharp chef’s knife. I like to run the knife under boiling water, then wipe it clean before slicing. This will help prevent the chocolate layer from cracking when cutting the frozen bars.
How to store the bars
These bars are best stored in the fridge for optimal texture. I like to keep some stored in a smaller container in the fridge for up to 2 weeks for a softer caramel texture, then freeze the rest for up to 3 months and transfer them as needed.
I can’t wait for you guys to try this recipe. You can tag me on Instagram if you do!
Other homemade candy bars you’ll love:
Date and Nut Candy Bars
Peanut Butter Shortbread Bars
Homemade Peanut Butter Eggs
Pistachio Caramel Bars
Ingredients
Shortbread Crust
- 3/4 cup almond flour
- 2 tbsp cassava flour coconut flour or tapioca flour
- 3 tbsp softened coconut oil use refined for a neutral flavor
- Pinch of salt
Homemade Pistachio Butter
- 6 oz bag roasted pistachios, salted or lightly salted
Pistachio Caramel
- 1/2 cup pistachio butter, homemade or storebought
- 1/3 cup maple syrup or honey
- 1/3 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Chocolate Shell
- 3/4 cups dark chocolate chips
- 1 tbsp coconut oil
- Flakey salt, to top
- Crushed pistachios, to top
Directions
- Preheat oven to 350 F
- For the crust, mix together the almond flour, coconut flour, coconut oil and pinch of salt to form a crumble- I like using a fork to mix. Flatten into an 8 x 8 baking dish lined with parchment paper.
- Bake the crust for 12-15 minutes, until it starts to brown around the edges. Remove from oven and let cool for 5 minutes before topping with the caramel.
- While the crust bakes, prepare the pistachio butter if you're making your own. Add the pistachios to a high-speed food processor and blend together in 2 minute increments, scraping down the sides in between blends. This will take about 10 minutes total to reach a creamy consistency. The pistachios will start as a crumble, then thicker paste, then smoothen out into a butter. See photos below for reference.
- Once your pistachio butter is ready, add it to a bowl with the maple syrup, melted coconut oil, vanilla and cinnamon. Whisk together until a smooth caramel-like mixture forms.
- Pour the caramel layer over the baked crust and spread evenly using a rubber spatula.
- Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. Gently pour over the caramel layer and tilt the pan around to cover all corners. Top with a sprinkle of crushed pistachios
- Freeze the bars for at least 1 hour before slicing.
- For smoother slicing, use a large chef’s knife and run it under boiling water then pat it dry before slicing.
- Cut into 24 smaller bars and top with flakey salt. Keep refrigerated for up to 2 weeks, or frozen for up to 3 months.
Hi Kiki, the crust doesn’t need to be too thick, and should look more like a crumble when you flatten it down. Did you make any flour substitutions?