NO-BAKE CARAMEL COOKIE DOUGH BARS
These No-Bake Caramel Cookie Dough Bars are made up of a chocolate chip cookie dough layer and a gooey salted caramel layer topped with dark chocolate. They are made with just 7 healthy ingredients and are gluten-free, vegan, and super delicious. It’s an easy and simple no-bake dessert recipe. Naturally sweetened with maple syrup.
Ingredients
Cookie Dough:
- 180 g (3/4 cup) smooth peanut butter, natural *
- 100 g (5 tbsp) maple syrup
- pinch sea salt
- 65 g (2/3 cup) almond flour, fine
- 55 g (1/3 cup) chocolate chips
Salted Caramel:
- 80 g (1/3 cup) smooth peanut butter, natural
- 80 g (4 tbsp) maple syrup
- ½ tsp sea salt
Chocolate Layer:
- 100 g (3,5oz) dark chocolate bar, 60-80%, chopped, (vegan)
- 15 g (1 tbsp) coconut oil
Instructions
- Line loaf pan (10x5 inches/25x13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.
Cookie dough
- To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer them to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.
Salted caramel
- In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.
Chocolate layer
- Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.
- Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).
Notes
* Peanut butter: You can substitute it for cashew or almond butter.
Storage:
Store the cookie dough bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3-5 months. Please read my blog post above for tips and helpful information.Nutrition
Calories: 423kcal
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