SuperCali Sea Salt Chocolate Caramel Crispy Bars

SuperCali Sea Salt Chocolate Caramel Crispy Bars, say that 3 times fast! I was going to keep them as SuperCali Krispie Bars but that isn’t very descriptive. While we were in California we had to stop at Bouchon Bakery. It’s only a few blocks from our favorite hotel we were staying in and I had to go back there again this time. On our first trip to Yountville (Napa) the first stop we made was Bouchon Bakery because we hadn’t had breakfast and it was my birthday, it was amazing! I even had my cute Kate Spade Eat Cake For Breakfast tee on which was my favorite at the time but has since seen it’s better days. On our trip just over a week ago we weren’t feeling the best so although we got to our hotel in Yountville on Sunday we didn’t go to Bouchon Bakery until a few days later on my birthday. Most mornings were slow and by the time we got going we had an appointment to get to and we didn’t have breakfast most morning or we grabbed a bar or macaroon we had sitting around. I know crazy and something we normally don’t do as breakfast is not optional. Well things happen. So on my birthday I threw on my new favorite fun shirt, a “YOU HAD ME AT MERLOT” sweatshirt I had made that’s the same as our pizza and donut shirts I’ve posted only dark gray with black sequins, and we walked (ok I slowly walked, maybe hobbled) down to Bouchon Bakery. I thought I knew what I wanted although I knew my tummy wouldn’t but I got it anyways, a Uh-Ho Roll, a couple macaroons and Caramel Almond Milk Latte. Well my tummy wasn’t a fan, ate a couple bites of my roll (huge ho-ho like roll but way better) but it was too sweet, decided to take my macaroons with me for later, and the latte well I had a couple sips but way to sweet. Man how things have changed with my taste buds! I did enjoy the macaroons my hubby and I shared for breakfast in bed the next morning with a nice cup of plain coffee the next morning.

So Friday before we had to head to the airport I had to head back to Bouchon Bakery to pick up 1 clover cookie (shamrock) for A as she saw in my photos and macaroons to bring back for the girls. The line was much longer that morning and as we were checking out my husband spied the Fuhgeddaboudit bars. Yep I remember those, rice crispy treat with a layer of caramel and dipped in milk chocolate. They are huge too and wrapped in pretty gold foil. Since it was gone before the girls got to try it I knew it was one of the first things I would be making, my way, that following week. As soon as I got a moment with everything going on (won’t go into detail as I already have in other posts) I would need some serious kitchen stress relief therapy. I’ve made these before but I didn’t want them over the top like that or the Fuhgeddaboudit. Don’t get me wrong these still a sweet treat only I put a nice layer of caramel on top, maybe a little more than the Fuhgeddaboudit, but less chocolate, only a layer on top not each bar completely covered in chocolate, and I added a sprinkle of flake sea salt to balance them out. Best part is they are gluten free, dairy free, and vegan so everyone can enjoy them! Oh and trust me these will fully be enjoyed.

They are an indulging treat and perfect for any get together, like upcoming Easter if you are looking for a sweet treat for your brunch or dinner. I debated on making them with a healthier caramel but I feel there are things that aren’t fully enjoyed as much when you try to make them too healthy if that makes sense. These are a treat, you will fully enjoy one, and I feel that is balance. Of course 3 and a half weeks of not working out (other than my attempt Sunday which I did it but it wasn’t pretty, and a little light yoga yesterday) my body is craving a way to burn off this energy, if only my body also got the memo that it needs heal and physically be able to workout. Pair that with a week of illness where I ate pretty much nothing (pretzels, crackers, water, water, a smoothie, and a couple REBBL drinks). Followed by a week that started off ok but turned into lots of good food, lots of wine, treats and desserts. Then getting home and eating out/take-out 5 out of 7 nights and still enjoying our wine, balanced is not something I am right now. The last 5 days have been a lot better though, getting in lots of veggies and healthy whole foods, but still wine and fresh homemade pasta. While I like my treats my body craves balance and when it isn’t balanced by activity it makes things harder.

The good news, these bars disappear if you share them because everyone loves them! So whip up a batch, enjoy one, and share them with family and friends they’ll thank you!

SuperCali Sea Salt Chocolate Caramel Crispy Bars
9×9 pan, 16-25 bars*
10oz bag mini marshmallows (Dandie’s Mini Marshmallows)
4 TBSP coconut oil, divided
1 TBSP butter (Earth Balance)
5-6c puffed rice cereal
3/4-1c caramel sauce (used my homemade dairy free/vegan caramel sauce, recipe below)
1c mini chocolate chips (Enjoy Life Chocolate Mini Chips)
1-2 tsp flake sea salt

*These can be made into a 9×13 pan but will be much thinner and you will want to use a little more than a cup of caramel and increase the mini chocolate chips to 1 1/3 cup and add an extra scant 2 teaspoons of coconut oil.

Prepare a 9×9 pan lining it with parchment paper, set aside. In a large microwave safe bowl melt marshmallows, 2 tablespoons of coconut oil, and butter in 30 second intervals, stirring in between, until melted. Once melted stir in rice cereal until mixed well coated. Press mixture into prepared pan. Smooth and press with a non stick coated spatula. Spread a layer of caramel sauce over the bars. You want a nice layer so you can’t see the bars but not too much as it will squeeze out the sides when you cut them. Set in the refrigerator for 30 minutes to set. Melt chocolate chips and remaining 2 tablespoon of coconut oil in a microwave-safe bowl. Heat in the microwave in 30 second intervals, stirring between each one, until melted and smooth. Spread chocolate over the caramel layer and sprinkle with flake sea salt. Place back in the refrigerator for 30 minutes to set. Using a sharp knife carefully cut the bars. If we aren’t going to eat them all within and hour or two we store them in the fridge, removing bars 10 to 20 minutes or so before we want to eat them as they are hard directly out of the refrigerator. Although that hasn’t stopped my family from grabbing them from the fridge and eating them. Enjoy!

Caramel Sauce
1c plus 2 TBSP coconut cream, refrigerated (So Delicious Culinary Coconut Milk, Original)*
1/2c cane sugar
1c coconut palm sugar
1 TBSP coconut oil, or butter sub
1 vanilla bean

*Refrigerate canned/boxed coconut milk overnight and use only the thick cream part as some have more water and liquid. I always have a box of So Delicious Culinary Coconut Milk in refrigerator and know it is all thick cream but if using another brand or canned you only use the thick cream part not the watery liquid.

Heat cane sugar and 1/2c water over medium heat a rolling boil, 3-5 minutes slowly whisk in half of the coconut palm sugar. Once mixed in add remaining. Carefully bring the mixture to 115C (soft ball) stirring frequently until rich amber color. Whisk in butter in coconut oil/ butter. Reduce to medium-low and whisk in coconut cream. Return to medium and cook while continuing to scrap down the sides and stir until the mixture reaches 107C, will take about 5-10 minutes. It will bubble up but then reduce back down. You want it to be a thick amber color and if you drop a drop on a plate it would not run but hold a drop shape. Remove from heat and let cool at room temp for atleast 1 hour before using. If not using right away store in an airtight container in the refrigerator.

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