No Bake Cookie Dough Bars

I’ve received a number of requests from readers to turn them into cookie dough bars. Because there are so many recipes available online for those, I had to make mine a little different, which means adding a layer of thick, gooey caramel.

You still get the cookie dough base with crisp chocolate topping, but between the two, there’s a caramel surprise. I ran a few taste tests using both homemade and store-bought caramel and identified a few combinations that worked well (so you have options!).

Key Ingredients

Here’s what goes into my cookie dough bars, along with kitchen notes. Full measurements are in the recipe card below.

• Almond flour. I used blanched almond flour. You can also use almond meal, but the shortbread will be darker.
• Maple syrup. Provides sweetness and helps bind the shortbread base. I tested this with honey and found it a little overpowering. Agave is a good alternative if you don’t want maple.
• Coconut oil. Most cookie dough bar recipes call for butter, but I find that coconut oil has a more neutral flavor and doesn’t make the bars heavy or greasy. Opt for refined coconut
• Sea salt. To bring out the sweetness. 
• Chocolate chips. If you can find mini chocolate chips, opt for that. They distribute more evenly in the mixture, so there’s a little in every bite.
• Topping. I melt chocolate with a touch of coconut oil, so when you bite into them, it still remains intact.
• Caramel. As mentioned earlier, store-bought caramel (canned or jarred) works really well, or my homemade vegan caramel. Please do not use caramel syrup (sometimes labelled as caramel pancake syrup) or ice cream toppings, as they lack the viscosity to firm up when chilled and also contain excess water.

How to make cookie dough bars

Step 1- Prep. Line a square baking dish with parchment paper and grease it with nonstick cooking spray.

Step 2- Melt the wet ingredients. Melt the maple syrup and coconut oil in a microwave-safe bowl or saucepan over medium heat. 

Step 3- Add the dry ingredients. Add the almond flour and salt and stir until a thick dough forms. Fold in the chocolate chips. Transfer to the lined pan and press into place. 

Step 4- Add caramel. Pour the caramel over the cookie dough base and refrigerate for 30 minutes. 

Step 5- Add chocolate. Melt the remaining chocolate chips with coconut oil. Pour over the caramel layer and refrigerate until firm. Slice the bars and sprinkle with salt.

Storage instructions

To store: Leftover cookie dough bars can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to one month. Saying that, they rarely last more than two days in my house!

To freeze: Wrap each bar in foil, store in an airtight container, and freeze for up to 6 months.