Walnut Fudge Caramel Bars‼️ 🌰🍫

Walnut Fudge Caramel Bars‼️ 🌰🍫 The soft, thick fudge with bits of walnut studded throughout make these three layer bars absolutely addictive. 🤤 🙌🏽 #fudge #walnut #caramel ❤

💥INGREDIENTS💥
➡️CRUST:
- 1 cup raw walnuts
- ½ cup flour
- 1 tbsp butter or sub coconut oil
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
➡️CARAMEL:
- ¾ cup coconut cream
- ¼ cup maple syrup
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- ¼ tsp salt
➡️CHOCOLATE WALNUT FUDGE:
- ⅓ cup coconut sugar
- 1 tbsp coconut oil
- 1 tbsp water
- ¼ cup coconut cream
- ½ cup semi sweet chocolate chips
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup walnuts rough chopped
- *solidified part of a full fat can of coconut milk

✨INSTRUCTIONS✨
- Preheat the oven to 350F and line a 9” x 5” loaf pan with parchment paper.
- Prepare your crust – add all ingredients to a food processor and process for ~30 seconds, or until you have reached a crumbly, sand-like consistency. Pour into the parchment lined loaf pan. Use a spatula or your hands to press firmly down to compact the crust in a single even layer. Move to the oven and bake for 22-25 minutes, or until the edges have just started to brown. Set aside.
- Caramel – Add all ingredients to a small saucepan and bring to a boil. Once boiling, turn heat down to low / medium low and simmer for 15 minutes, whisking frequently to ensure caramel doesn’t burn. After 15 minutes, the vegan caramel should be thick enough to coat the back of a spoon. Pour on top of warm crust and move to the fridge to set for 20 minutes.
- Start on your Chocolate Walnut Fudge. To another small saucepan, add the coconut sugar, coconut oil and water. Bring to a boil then turn to medium low and simmer for 3 minutes. Stir in remaining ingredients. Add on top of the caramel layer and move to the fridge to the harden for at least 4 hours, ideally overnight.
- Remove bars from the pan and cut into slices. Store in the fridge and serve cold or at room temperature.
- ENJOY! 🤤