Cookie Dough Bars Recipe
These Cookie Dough Bars are a delightful treat that combines the rich, nutty flavor of almond flour and creamy nut butter with the sweetness of maple syrup and chocolate. Perfectly balanced and easy to make, they’re no-bake bars refrigerated until firm, making them ideal for a quick indulgence or a homemade gift.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough Base
- 2 ¼ cups almond flour, or blanched almond meal
- ½ teaspoon kosher salt
- 1 cup cashew butter, peanut butter, or almond butter*
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
Chocolate Topping
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon nut butter
Ingredient Details to Know
- *If the oil has separated, stir it back into the nut butter for an even consistency before measuring.
Instructions
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper, allowing extra overhang on the sides to easily lift out the bars later. Set aside.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour and kosher salt, stirring well to blend.
- Mix Wet Ingredients: In a separate bowl, stir together the nut butter, maple syrup, and vanilla extract until the mixture is smooth and thick.
- Combine Dough: Add the dry almond flour mixture into the nut butter mixture. Stir until fully combined — the dough should be thick, moist, and crumbly. If it feels too dry, add 2 teaspoons of warm water to loosen slightly.
- Add Chocolate Chips: Fold in ½ cup of semi-sweet or dark chocolate chips evenly into the dough mixture.
- Press Dough: Transfer the cookie dough mixture into the prepared pan and press firmly and evenly to create a compressed base layer.
- Make Chocolate Topping: Place 1 cup chocolate chips and 1 tablespoon nut butter in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the chocolate is fully melted and silky smooth. Alternatively, melt using a double boiler.
- Apply Topping: Pour the melted chocolate mixture over the cookie dough base and spread evenly with the back of a spoon or spatula.
- Chill: Refrigerate the pan for at least 2 hours or until the bars are firmly set.
- Serve: Lift the bars out using the parchment overhang, transfer to a cutting board, and cut into 16 squares. Serve immediately or store in the refrigerator for up to one week, or freeze for up to three months.
Notes
- If your nut butter is stiff, soften it by microwaving for 30 seconds before mixing with the vanilla and maple syrup.
- Cashew butter offers the most authentic cookie dough flavor, but peanut butter is a tasty, budget-friendly swap.
- Bars can be stored in the fridge for one week or frozen for long-term storage up to three months.
- To remove bars cleanly, use the parchment paper overhang to lift the whole slab from the pan before slicing.
Find it online: https://yumntasty.com/cookie-dough-bars-recipe/
