Keto Samoa Bars {THM:S, Low Carb, Ketogenic, Sugar-Free}

Instructions

Grease a 9×9 pan with coconut oil cooking spray. Cut your Joseph’s Lavash to size, then lay it in the pan to make the crust. Brush with melted butter and set aside.

Make the caramel: Melt the butter in a medium saucepan on your stovetop using medium-low heat. Stir in the Lakanto Golden Granulated Sweetener and vanilla extract. Continue stirring, turning the heat up to medium-high, until the caramel thickens and turns an amber color. Stir in the coconut flakes, then pour over the prepared crust.

While the bars cool, melt the chocolate bar in a double boiler over medium heat. Drizzle over the cooling bars. Allow the bars to cool on the counter for 3-4 hours until firm, before placing in the refrigerator. Cut into 9 or 16 bars, depending on the size you desire.