9-16 bars, depending on how you cut them
1/3 cup melted coconut oil
2 tablespoons water
3/4 cup coconut sugar or light brown sugar
1 (14 oz) can full-fat coconut milk
1/2 cup coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
2 pinches flaky sea salt
1/2 cup shredded coconut
1/2 chopped corn flakes or puffed rice cereal
1 cup (6 oz) dark chocolate
1 teaspoon coconut oil
Sprinkle of sea salt to taste
Heat oven to 350 degrees F. Line a 9”x9” pan with parchment paper.
Using a stand or hand mixer, combine melted coconut oil, water, and cake mix on medium speed for about 1-2 minutes or until evenly combined and crumbly (see photo).
Use hands to press dough into an even layer in the bottom of the pan. Bake for 15-18 minutes, or until crust is firm to the touch.
Coconut Caramel + Chocolate Topping
Place a medium-size pot over medium heat. Add sugar, coconut milk, coconut oil, and maple syrup. Stir mixture and bring to a boil over medium heat. Let sit without stirring until a candy or meat thermometer reads 240F (About 20-30 minutes – the temperature will “stall” at around 215-220F for several minutes before somewhat quickly rising to 240F. Make sure to keep an eye on the thermometer as the caramel will get too hard if it goes above 250F). Remove pot from heat and immediately whisk in vanilla, sea salt, coconut, and cereal. Pour over crust and let cool completely.
Place chocolate in double boiler over gently simmering water. Add in coconut oil and gently stir until melted.
Pour melted chocolate over cereal layer and spread into an even layer. Sprinkle with more sea salt, if desired.
Place finished bars in the fridge to chill for 5-10 minutes before serving. Cut with a hot, clean chef’s knife for perfect squares.