Caramel Chai Cookie Bars

These cookie bars are a party for your mouth! Three decadent layers that all bring a little pizazz to the recipe! The bottom layer is a baked chocolate chip, chai-spiced cookie, followed up by a cashew butter caramel sauce, and topped with a chocolate shell.

Not a chai fan? You can totally just leave out the spices, just use the cinnamon, etc. Whatever you desire – these are so versatile (making them that much better!)

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Ingredients:

Cookie base:

- 1 cup almond flour

- ¼ cup tapioca flour

- 1 tsp baking powder

- 1 tsp vanilla

- 1 1/2 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, ¼ tsp nutmeg

- ½ cup melted coconut oil

- ¼ cup coconut sugar

- 3 tbsp maple syrup

- 2 scoops Indigo Marine Collagen

Caramel filling:

- ½ cup cashew or almond butter

- ¼ cup maple syrup

- ½ tsp cinnamon

- 2 tbsp melted coconut oil

Chocolate topping:

- 1 1/3 cup chocolate chips

- 1-2 tbsp coconut oil (if need to thin the chocolate)

Instructions:

- Preheat oven to 350F.
- Combine all the cookie base ingredients and spread evenly in a lined loaf pan.
- Bake for 12-15 minutes, or until golden. Let cool.
- Combine all of the caramel ingredients until smooth. Spread over the cookie base.
- Melt the chocolate until smooth. Pour evenly over the caramel layer.
- Place in the freezer until set. Cut into bars and enjoy!