Million Dollar Bars

We have a family night every week that includes a treat.  This is my kids favorite part, but my dad can have little to no sugar, so he usually doesn't eat the dessert.  I wanted to make him something that he could enjoy with everyone, so million dollar bars, done the processed free way, seemed the perfect answer.  I think he was near tears that he could actually have dessert with us.  Everyone loved these and they have been a regular request by all ever since!

Crust:
1 cup almond flour
1/4 tsp. salt
1/4 tsp. baking powder
2 Tbsp. melted butter
1 egg

Caramel sauce:
1/2 cup butter
1/4 cup pyure sweetener
1/4 tsp. salt
1/2 cup heavy cream
1/2 tsp. vanilla
1 tsp. caramel extract (optional)

Filling:
1-2 cups Lily's chocolate chips
1 cup unsweetened shredded coconut
1 cup chopped pecans

Preheat the oven to 300 degrees.  Make the crust by combining the almond flour, salt, baking powder, melted butter and egg.  Stir until combined.  Grease an 8X8 inch baking pan with coconut oil and press the crust into the bottom and edges with your fingers.  Try and make it even, but it doesn't have to be perfect.  Bake for 20 minutes.

While the crust is in the oven, make the caramel sauce by melting the butter, pyure sweetener, and salt in a small sauce pan.  Bring this to a boil, stirring continuously.  When it changes color from a yellow to brown, turn off the heat. This will take a few minutes.  Add the cream, vanilla, and if you have it, the caramel extract.  (These are perfectly good without the caramel extract.) This will bubble, then settle back down.  

Mix the chocolate chips, coconut, and pecans in a bowl until they are well combined.  Next, pour a small amount of the caramel onto the crust and then add all of the filling, spreading to make it even.  Top with the remaining sauce and return to the oven for 5 to 7 minutes. 

I prefer to let these cool before cutting and serving them.  In fact, I even make them ahead of time and put them in the refrigerator.  I think this makes for cleaner, more solid cuts, but if you prefer them warm and gooey, go for it!  I typically cut these into 16 pieces (4X4), but you can cut them into whatever size you want.