Brownies

1. Preheat the oven to 350F/180°C. Grease and line a 9-inch square pan with baking paper.
2. In a large mixing bowl, add the oat flour, cocoa powder, shredded coconut, baking powder and salt.
3. In a separate medium bowl, combine the coconut sugar, maple syrup, apple sauce, water and vanilla. Whisk until smooth and creamy.
4. Pour the wet preparation into the bowl of dry ingredients. Stir thoroughly until combined and you get a thick but even dough. At the end the dough must be dense and sticky. If you feel it’s too dry, add one more teaspoon of water and stir.
5. Add the brownies dough into the lined pan and press with your fingers to spread the dough in an even layer. Lightly wet your hands to avoid the dough to stick to your fingers.

Caramel

1. Add all the ingredients in a small saucepan. Cook over medium heat, stirring constantly, until it comes to a boil. Then reduce to low heat and continue to cook and stir for 2 minutes, until the mixture thickens.
2. Remove the saucepan from the heat and allow to cool down for a few minutes.
3. Drizzle about the 2/3 of the caramel sauce on top of the layer of brownies, and spread roughly with the back of a spoon. Keep the remaining caramel for later.

Assembly

1. Roughly crush the pretzels and biscoff biscuits, and put all the toppings (except the salt) in a mixing bowl.
2. Sprinkle the toppings evenly on top of the bars, and lightly press with your hand to push them into the caramel.
3. Bake for 10 minutes. Then cover the pan with a piece of aluminium foil to prevent the toppings to burn, and bake for 10 minutes more.
4. Remove from the oven and sprinkle flaky salt on top. Allow to cool down in the pan for 20 minutes.
5. Carefully remove the bars from the pan (they could still be fragile) and finish cooling on wire rack.
6. Drizzle with the remaining caramel sauce and cut into squares.