Coconut and caramel? Oh yeah!
I warn you, you are going to be addicted to this recipe! These coconut caramel squares are the perfect tea time treat and are absolutely amazing!
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I’m back with another dessert recipe!
I must confess that sweet treats are my favorite recipes to develop, especially if they are simple and don’t involve it being necessary to mimic gluten as much as in baked goods like cookies and cakes.
This recipe is definitely simple and fuss free, but boy, it isn’t lacking in caramely deliciousness when it comes to flavor!
The crust has peanut flour!
Guess what my surprise ingredient in the crust for these squares is? Peanut flour!
As you may know from my Salted Caramel Peanut Butter Crunch Bars, my Salted Caramel Pecan Nut Butter, my Salted Caramel Peanut Butter Protein Bites, my Sugar Free Peanut Butter Frosting, my Peanut Butter Cheesecake Bars and my Salted Caramel Popcorn, I maybe, just maybe love this combo.
Whew, I didn’t realize I had that many recipes with this flavor. Lol.
Anyway, I love that adding peanut flour to recipes helps lighten them up, while still delivering big flavor! Peanut flour adds to that caramel taste very well.
These squares make a 9×13 pan!
I kind love when a recipe gives me a 9×13 pan size. If I’m gonna bake, might as well go to town!
I imagine it is even more handy if you have a large family, but I had no problem eating this whole pan by myself. Not in one sitting of course. It went in the freezer for a day or two.
I’M KIDDING!
Well, not kidding that I ate the whole pan, with the exception of a couple pieces, but kidding as in it took me closer to a week. Ha. I told you these are good. And they are thin slices. So if they are going to disappear so fast, the pan needs to be as big as possible!
What if I don’t like coconut?
The original recipe that I adapted these from used slivered almonds. I had every intention of using almonds myself, except there were none in the cupboard lol.
So I substituted coconut and it was so delicious I’ll probably always do that. However, not everyone likes coconut so feel free to try slivered or sliced almonds instead.
Coconut Caramel Squares Recipe:
Ingredients:
For the crust:
1/2 cup butter
2 tablespoons Gentle Sweet
1 1/2 cups almond flour
1/2 cup peanut flour
1/4 teaspoon sea salt
For the topping:
¼ cup salted butter
½ cup Gentle Sweet
½ cup whipping cream
1 teaspoon vanilla extract
1 teaspoon caramel extract
1 teaspoon molasses
1 cup unsweetened shredded coconut OR 1 cup slivered or sliced almonds
Instructions:
- Melt together the butter and 2 tablespoons Gentle Sweet in a medium sized saucepan. Stir in the almond flour, peanut flour and salt. Press evenly into a 9×13 pan and bake at 350 degrees Fahrenheit for 15-18 minutes or until lightly golden around the edge.
- Meanwhile, add all topping ingredients, except the coconut or almonds, to a medium sized saucepan. Bring to a boil, and then simmer over medium heat for 3 minutes, stirring constantly.
- Remove from the heat and stir in the coconut or almonds. Pour over the crust and bake another 12-15 minutes, until bubbly and the coconut is turning golden.
- Let cool before cutting into squares. If they seem crumbly, the squares will become completely firm if put in the fridge. I store mine in the freezer.
Print this recipe here:
Coconut Caramel Squares
Ingredients
For the crust:
- 1/2 cup butter
- 2 tablespoons Gentle Sweet
- 1 1/2 cups almond flour
- 1/2 cup peanut flour
- 1/4 teaspoon sea salt
For the topping:
- ¼ cup salted butter
- ½ cup Gentle Sweet
- ½ cup whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon caramel extract
- 1 teaspoon molasses
- 1 cup unsweetened shredded coconut OR 1 cup slivered or sliced almonds
Instructions
- Melt together the butter and 2 tablespoons Gentle Sweet in a medium sized saucepan. Stir in the almond flour, peanut flour and salt. Press evenly into a 9×13 pan and bake at 350 degrees Fahrenheit for 15-18 minutes or until lightly golden around the edge.
- Meanwhile, add all topping ingredients, except the coconut or almonds, to a medium sized saucepan. Bring to a boil, and then simmer over medium heat for 3 minutes, stirring constantly.
- Remove from the heat and stir in the coconut or almonds. Pour over the crust and bake another 12-15 minutes, until bubbly and the coconut is turning golden.
- Let cool before cutting into squares. If they seem crumbly, the squares will become completely firm if put in the fridge. I store mine in the freezer.
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Do you have the carb count and nutritional information on these?
I generally don’t do the carb count on naturally low carb recipes since I eat the Trim Healthy Mama way which avoids getting caught up in counting numbers and focuses on the quality of the food! I only include the carb count for E recipes, which are the ones with healthy carbs so that people know how much they can eat without going over the THM limit of 45 grams of carbs in a meal to avoid spiking blood sugar.😊
Could you replace some of the almond flour for THM Baking Bkend?
Yes you could! It may just be a bit drier so you’ll have to see if you need more butter. I don’t use Baking Blemd in some of my recipes just for the people who have a harder time finding it, like where I live, or people like my grandpa who have a major sensitivity to oats.
Would this work with all almond flour for the crust (leaving out the peanut flour due to allergy)?
Yes it would!
Will this work with super sweet/Pyure?
Super Sweet is 3x as sweet as Gentle Sweet so you would use 1/3 of the amount. I’m just not sure if you would get as much caramel sauce, so it covers the pan, it also might be a little strong boiled down…..But you could try!