Aeverie’s Sea Salt and Caramel Blondie Bars

Recipe courtesy of Stephanie Labile. Visit her Instagram at: @sweetorganicliving


1 pkg Namaste Foods Blondie Mix, prepared as directed, cooled
Caramel Topping
5 tablespoons coconut oil
1/2 cup coconut cream (she used So Delicious Culinary coconut cream. DO NOT USE LIGHT)
1-1/2 teaspoons vanilla extract
1 cup cane sugar (she used organic)
1/4 cup brown rice syrup ( she used Coconut Nectar from Coconut Secret)
2 tablespoons water
Chocolate Topping
1 cup gluten free semi-sweet chocolate chips
1 teaspoon coconut oil or other oil of your choice


  1. Prepare Blondie Mix as directed and cool completely.
  2. Combine caramel topping ingredients in medium saucepan and cook on low for 20 minutes without stirring. Increase heat to medium low and when starts to bubble stir and cook for an additional 8-10 minutes.
  3. Finished sauce should be thick. Cool completely. Place in refrigerator in an air tight container (Mason Jar) to keep for about 2 months.
  4. For chocolate layer combine ingredients in double boiler; stir and melt. Let cool for 5-8 minutes.
  5. Once Blondie Bars are cooled put as much caramel as desired and top with melted chocolate sprinkle with sea salt as desire, place in refrigerator to harden top layer of chocolate about 30 minutes. Remove from refrigerator and cut into small squares! ENJOY!!! They stay fresh for about 10 days in refrigerator in a container once cut, but don’t usually last that long due to their deliciousness.