Description
These Easy Cookie Dough Bars are a delicious no-bake treat combining a smooth cashew butter cookie dough base with a luscious caramel layer and a rich vegan chocolate topping. Perfect for satisfying your sweet tooth without turning on the oven, these bars are layered, chilled, and sliced for a delightful snack or dessert.
Ingredients
Scale
Cookie Dough Base
- 220 g rolled oats
- 1 teaspoon sea salt
- 200 g cashew butter (or almond butter without added oil)
- 100 ml pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 120 g vegan chocolate chips
Caramel Layer
- 250 g cashew butter (or almond butter)
- 160 ml pure maple syrup
- 65 g coconut oil (solid)
- ½ teaspoon sea salt
Chocolate Coating
- 200 g vegan chocolate
- 30 g cashew butter (or almond butter)
- Flaky sea salt (for garnish)
Instructions
- Prepare: Lightly grease the base and sides of a square 8″ pan with some oil, then line with parchment paper to prevent sticking from the bars.
- Blend: Blitz the rolled oats in a food processor until finely ground. Add cashew butter, pure maple syrup, vanilla bean paste, and sea salt, then blend again until the mixture is fully combined and smooth.
- Add chocolate chips: Transfer the blended cookie dough to a mixing bowl and fold in the vegan chocolate chips gently using your hands or a spatula to evenly distribute.
- Press the cookie dough into a pan: Press the cookie dough evenly into the bottom of the lined pan using the back of a spoon or spatula to create a uniform base layer.
- Make the caramel: In a heatproof bowl, combine maple syrup, cashew butter, solid coconut oil, and sea salt. Melt the mixture over a double boiler (bain-marie), stirring continuously until smooth and well combined.
- Assemble and set: Spread the warm caramel evenly over the cookie dough base using a spatula. Place the pan in the refrigerator for about 3 hours to allow the caramel to harden and set firmly.
- Chocolate coating: Melt the vegan chocolate with cashew butter together over a double boiler, stirring until smooth. Pour this chocolate mixture on top of the set caramel layer and spread evenly. Refrigerate again for 30 minutes to allow the chocolate to firm up.
- Serving: To slice the bars, heat a sharp knife by dipping it into boiling water, wipe it dry, and gently cut through the bars. The heated knife helps to create clean slices. Garnish with flaky sea salt before serving.
- Storage: Store the cookie dough bars in an airtight container in the refrigerator; they will keep fresh for up to 5 days. Alternatively, freeze any extra portions and thaw overnight in the fridge as needed.
Notes
- Use a lined pan to easily remove bars once set and to prevent sticking.
- Be sure to melt mixtures gently over a double boiler to avoid overheating and seizing the chocolate or caramel.
- Heating the knife before slicing helps achieve clean, neat bars without crumbling.
- Store bars properly refrigerated or frozen to maintain freshness and texture.
- Feel free to substitute almond butter for cashew butter depending on your preference.
- Adjust the amount of sea salt garnish to balance the sweetness if desired.
