Salted caramel biscuit bars

Salted caramel biscuit bars

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(9 ratings)

Prep: 45 mins Cook: 15 mins plus setting

More effort

makes 18

A healthier take on one of our favourite chocolate bars, these biscuits are packed with wholesome ingredients, and free from refined sugar and dairy

Nutrition and extra info

  • Dairy-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal137
  • fat8g
  • saturates5g
  • carbs13g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.1g
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    For the biscuit base

    • 80g porridge oats
    • 20g ground almonds
    • 50ml maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 3 tbsp coconut oil, melted

    For the caramel filling

    • 125g medjool dates, pitted
    • 1 ½ tbsp smooth peanut butter or almond butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 2 tbsp coconut oil, melted
    • ½ tbsp almond milk
    • generous pinch of salt

    For the topping

    • 150g dairy-free dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


    1. Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.

    2. For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together. Scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake for about 10 mins until lightly golden at the edges, then leave to cool.

    3. Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.

    4. Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).

    5. Melt the chocolate in a heatproof bowl set over a pan of simmering water – make sure the water doesn’t touch the bowl (otherwise, it might seize and go grainy). Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.

    6. Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.

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    Comments, questions and tips

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    Sunsetsleep's picture
    14th May, 2020
    Great biscuits. Best to cook in one big tray and then cut into squares once they are cool. Lot's of my family aren't big fans of dates but you couldn't tell they were there! Will make again
    Michelle Urry's picture
    Michelle Urry
    1st May, 2020
    Really tasty! Made it in one tin, like a millionaire's shortbread instead of separate bars and was not fiddly at all. I think the base amount could be doubled next time, but overall great little treat!
    28th Feb, 2018
    This is a tasty recipe but it doesn’t quite work as described. The base is too mushy to roll . I pressed it into a 7” square tin and baked it for 15 mins. I then spread the date topping on top and melted 100g of chocolate and spread that on top. Cut into 20 small squares before the chocolate quite set. Would make again but for the faff it takes I think I would double ingredients and make a larger amount/slightly thicker biscuits. Probably one the nicest dairy free bakes I’ve made.
    31st May, 2017
    This is a delicious recipe. I followed the recipe, the only change I made was to put it in a Swiss roll tin instead of making separate bars. I also only used half the chocolate and just covered the top. Then I cut into squares. All the family loved them. Would definitely make again.
    1st May, 2017
    We followed the recipe exactly, and were surprised at how oily the date mixture was - the excess we squeezed out with our hands. The base didn't take that long to cool at all - we also added some flour to the mixture as it was quite liquidy. The end result was tasty, more fruity than caramel!
    21st Jan, 2017
    I've started them but there is no way I can roll out the Base as it is liquid! I've checked and rechecked the amounuts and Iveg got them right.
    24th Jan, 2017
    So I doubled up on the dry ingredients and got the right consistency. Pressed it in to a 7" square tin, baked it, topped with the 'caramel', cut in to 16 bars and dipped them in chocolate. Way less faff. Nice chocolate bar but not getting salted caramel.
    7th Jan, 2017
    Fiddly to make but not difficult. Very tasty.
    21st Jan, 2020
    Wish I'd read the reviews first. I can't understand how the biscuit recipe can work so wet. I've blitzed more oats and will try in one tin as the other reviewers suggest. Please Good Food will you check this recipe!
    CassieBest's picture
    22nd Jan, 2020
    Hi rachelburch, Thank you for bringing this recipe to our attention, we've added it to our testing schedule to double check the quantities. We'll report back with our findings! Cassie (Senior Food Editor, BBC Good Food)
    22nd Mar, 2017
    Really yummy! I recommend flattening the biscuit base into one large rectangle - using the back of a spoon means you can smooth it out without the base breaking up. Then cut the cooked base into individual pieces after covering it with the caramel mixture. A bit less fiddly!
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