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.

Stack of salted caramel cookie dough bars

THESE CARAMEL COOKIE DOUGH BARS ARE

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
  • healthy
  • decadent
  • flavorful
  • chewy
  • made with peanut butter and almond flour
  • topped with dark chocolate
  • naturally sweetened with maple syrup
  • simple
  • easy to make
  • so delicious
  • perfect as a snack or dessert

Chocolate chip cookie dough bars

WHAT YOU NEED TO MAKE SALTED CARAMEL COOKIE DOUGH BARS

You need the following ingredients to make these vegan no-bake caramel cookie dough bars (the exact measurements are in the recipe card below):

  • Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). It is used both in the cookie dough and in the caramel. You can substitute for cashew or almond butter.
  • Maple syrup – perfect sweetener for the cookie dough. The combination of peanut butter and maple syrup makes easy and simple gooey caramel.
  • Sea salt – brings out the sweetness.
  • Almond flour – adds moist, delicate texture to the cookie dough. Use fine almond flour for the best results. Oat flour should work as well.
  • Chocolate chips – add as many chocolate chips to the cookie dough as you like. You can also use a chopped chocolate bar.
  • Chocolate bar – For the topping, use good-quality vegan dark chocolate, about 60-80%.
  • Coconut oil – improves the consistency of the chocolate and makes it easier to slice when the chocolate sets.

Equipment you need:

  • Loaf pan – ideally 10×5 inches (25x13cm)
  • Parchment paper
  • 3 medium-size mixing bowl – for melting the chocolate, it should be a glass bowl
  • Fork
  • A small pot
Ingredients for gluten-free vegan cookie dough
Ingredients for the cookie dough

HOW TO MAKE NO-BAKE CARAMEL COOKIE DOUGH BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Prepare the loaf pan

Line loaf pan (10×5 inches/25×13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

Loaf pan lined with parchment paper

2. Step: Make 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 it 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.

Peanut butter chocolate chip cookie dough in mixing bowl

3. Step: Make the 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.

Salted peanut butter caramel in a mixing bowl

4. Step: Melt the chocolate, spread it over the caramel layer, and let it set in the fridge

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).

Process of layering

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE COOKIE DOUGH BARS?

Store the bars in an airtight container in the fridge.

HOW LONG DO CARAMEL COOKIE DOUGH BARS LAST?

You can store the cookie dough bars for up to 2 weeks in the fridge.

CAN I FREEZE NO-BAKE COOKIE DOUGH BARS?

Yes, you can freeze the no-bake cookie dough bars for up to 3-5 months. Store them in an airtight container or zip-lock bag. Before serving, let them thaw at room temperature or in the fridge overnight.

Close up of no-bake peanut butter bar

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

 

Stack of salted caramel cookie dough bars

NO-BAKE CARAMEL COOKIE DOUGH BARS

Plantiful Bakery
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.
Prep Time: 10 mins
Chilling Time: 30 mins
Total Time: 40 mins
Course: Dessert, Snack
Cuisine: American
Servings: 8 bars
Calories Per Serving: 423 kcal

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.
Keyword almond flour, chocolate chips, coconut oil, maple syrup, no-bake, peanut butter, sea salt, white chocolate

Nutrition Facts

Serving: 1 bar / Calories: 423kcal / Total Fat: 29,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 33,7g / Fiber: 5,2g / Sugar: 22,7g / Protein: 10,8g / Sodium: 172mg / Potassium: 423mg / Iron: 2,0mg

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