Breckenridge Bars

There's a small eatery in Arizona that has the most amazing dessert ever, Salt River Bars, named after the summer river destination in AZ. I've only ever tried a Salt River Bar one time but easily remember the thick caramel cookie base and the salty and sweet chocolate layer. This cookie I tried one time nearly six years ago popped into my mind the other day and I instantly hit the kitchen to make something similar, but with cleaner, more health-friendly ingredients.


These bars have a similar thick cookie base with a chewy texture, a thick layer of creamy chocolate, and all topped with sea salt that perfectly ties it all together and nails that salty-and-sweet flavor. 

I call them Breckenridge Bars as an ode to my home here in Colorado just like Salt River Bars were a nod to my home state. I hope that wherever you are in the world, you can try these delicious bars and think of the magnificent mountains of Colorado.


Breckenridge Bars

For the crust
1.5 c blanched almond flour
1/4 c raw shredded coconut
2 T coconut flour
2 T coconut sugar
1 T ground flax
1 tsp cinnamon
1/4 c ghee or grass-fed butter, room temperature
2 pastured eggs

For the topping
1.5 c semi-sweet chocolate chips (I use allergen-friendly Enjoy Life)

1/4 c unsweetened almond butter
1 T ghee or grass-fed butter
Course sea salt for topping

Preheat oven to 400 degrees and grease 9x9 pan with coconut oil, ghee, or grass-fed butter. In a stand-up mixer or medium bowl with hand mixer, whisk dry ingredients for the crust. Add ghee or grass-fed butter and mix until crumbly, then add eggs one at a time until the dough is cohesive. Place in the greased baking dish and flatten until even, and use a fork to poke holes throughout the crust. Bake at 400 degrees for 15-17 minutes or until the edges are golden brown. Set aside to cool. In a double boiler or microwave-safe dish, melt the ghee, almond butter, and chocolate chips until smooth. Pour over the slightly cooled crust, top with sea salt, and place in the fridge for about 30 minutes to set. Slice and serve! You can store leftovers (as if!) in an airtight container in the fridge or freezer.

I hope you love Breckenridge Bars as much as I do! If you want to get really adventurous, swirl in some peanut butter to the top chocolate layer and indulge! If you make them, send me a picture or tag me on Instagram or Facebook!



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