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Easy Cookie Dough Bars (No-Bake)

Easy Cookie Dough Bars (No-Bake) - featured image
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Indulge in these delightful no-bake bars featuring a chewy oat cookie dough base, a luscious maple-cashew caramel, and a rich chocolate topping.

Ingredients

Scale
  • 220 g (2¾ cups) rolled oats
  • 1 teaspoon sea salt
  • 200 g (¾ cup) cashew butter or almond butter without added oil
  • 100 ml (⅖ cup) pure maple syrup
  • 1 tablespoon (10 ml) vanilla bean paste or vanilla extract
  • 120 g (⅔ cup) vegan chocolate chips
  • 250 g (1 cup) cashew butter or almond butter
  • 160 ml (⅔ cup) pure maple syrup
  • 65 g (⅓ cup) coconut oil solid
  • 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
  • ½ teaspoon sea salt
  • 200 g (7 oz) vegan chocolate
  • 30 g (2 tbsp) cashew butter or almond butter
  • flaky sea salt for garnish

Instructions

  1. Lightly grease the base and sides of a square 8" pan with some oil.
  2. Line the pan with parchment paper, leaving an overhang on the sides.
  3. Add the rolled oats to a food processor.
  4. Blitz the oats until they are finely ground.
  5. Add 200g cashew butter, 100ml maple syrup, 1 tablespoon vanilla, and 1 teaspoon sea salt to the food processor.
  6. Blend again until all ingredients are combined and form a dough.
  7. Transfer the cookie dough to a bowl.
  8. Mix in the 120g vegan chocolate chips with your hands or a spatula until evenly distributed.
  9. Press the cookie dough firmly into the base of the prepared pan.
  10. Use the back of a spoon or spatula to smooth the cookie dough into an even layer.
  11. Combine 250g cashew butter, 160ml maple syrup, 65g solid coconut oil, 1 teaspoon vanilla, and ½ teaspoon sea salt in a heatproof bowl.
  12. Place the bowl over a double boiler (bain-marie) with simmering water.
  13. Stir continuously until the caramel mixture is smooth and melted.
  14. Spread the caramel evenly on top of the cookie dough base using a spatula.
  15. Place the pan in the fridge for 3 hours, allowing the caramel to harden and set.
  16. Melt 200g vegan chocolate with 30g cashew butter over a double boiler.
  17. Stir until the chocolate topping is smooth.
  18. Pour the melted chocolate mixture on top of the set caramel layer.
  19. Allow the chocolate topping to firm up in the fridge for 30 minutes.
  20. To slice, heat a sharp knife in a jug of boiling water.
  21. Wipe the knife dry.
  22. Gently cut the bars, allowing the heat from the knife to melt through the layers.
  23. Garnish with flaky sea salt before serving.

Notes

Ensure your coconut oil is solid for the caramel layer to set properly.
For the cleanest cuts, heat your knife with boiling water and wipe it dry between each slice.
Do not overheat the chocolate topping when melting, as it can seize.
Store bars in an airtight container in the fridge to maintain their texture.

Find it online: https://sweetcraftrecipes.com/easy-cookie-dough-bars-no-bake/