In a small bowl combine the Lily's chocolate chips and 1/2 tsp of coconut oil.
Microwave on high for 30 seconds at a time until the chips are melted. Be sure to stir in between each blast of 30 seconds because it may look as though the chips are still solid but will melt together once you stir them. It will be very important not to burn them. Once you overcook the chocolate it will not be useable. This process should only take a minute or so to fully melt the sugar free chips.
Use a spoon and drizzle just enough chocolate to line the bottom of the chocolate bar mold. Be sure to spread the chocolate evenly and tap the mold on the counter so it levels out.
Place the chocolate mold in the freezer for about 5 minutes or until the chocolate has hardened.
Place a layer of sugar free caramel sauce over the hardened chocolate layer. Then place that back in the freezer for another 5 minutes so it will set.
At this point, you might need to reheat the chocolate if it has hardened. 15 to 20 seconds might be enough for it to melt again. Don't overheat the chocolate.
Spread the final layer of melted chocolate over the caramel layer and just enough to fill the chocolate bar mold.
Optional: Sprinkle with Maldon Sea Salt Flakes to add more debt of flavor to the chocolate. It's so yummy!
Place the chocolate bars in the refrigerator for at least 30 minutes to harden or you can place them in the freezer for about 10 minutes to get them to harden and set fully.
Pop them out of the chocolate bar mold and enjoy!
Video
Notes
We didn't include the nutrition label for this recipe because it will depend on the type of chocolate chips you use and the type of caramel sauce you use.
Nutrition
Serving: 1bar | Calories: 11 | Fat: 0.6g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read ournutrition policy.