Salted Chocolate Caramel Cookie Dough Bars
Here is the Full Recipe for those *Salted Chocolate Caramel Cookie Dough Bars* from your photo – No-Bake, 3 layers!
*Makes: 16 bars (8×8 inch pan)*
*LAYER 1 – Edible Cookie Dough Base (bottom light layer with choco chips):*
– 1 cup almond flour (or 1 & 1/4 cup all-purpose flour heat-treated_)
– 1/2 cup butter, soft
– 1/2 cup brown sugar
– 1/4 cup white sugar
– 2 tbsp milk
– 1 tsp vanilla
– 1/2 cup mini chocolate chips
– Pinch of salt
_To heat-treat flour: Microwave flour 1 min or bake at 175°C for 5 mins so it’s safe to eat raw.
*LAYER 2 – Salted Caramel / Peanut Butter Center (middle golden layer):*
– 1 cup smooth peanut butter OR thick dulce de leche / caramel sauce
– 1/4 cup honey or maple syrup (like in your top photo)
– 2 tbsp coconut oil or butter, melted
– Pinch of salt
*LAYER 3 – Chocolate Topping (dark shiny layer with sea salt):*
– 1 & 1/2 cups dark chocolate chips (like in your top bowl)
– 2 tbsp coconut oil OR 3 tbsp honey/maple syrup + 2 tbsp butter – this gives that glossy melt in photo
– Flaky sea salt for topping
*Method:*
*1. Cookie Dough Base:*
Beat butter + both sugars until creamy. Add milk, vanilla, salt. Add almond flour (or heat-treated flour), mix. Fold in chocolate chips.
Press firmly into parchment-lined 8×8 inch pan. Freeze 20 mins.
*2. Caramel Middle:*
Mix peanut butter + honey/maple + melted coconut oil until smooth and thick like in bottom photo. Spread evenly over cookie dough base. Freeze again 15 mins.
*3. Chocolate Top :*
In a glass bowl, add chocolate chips + coconut oil (or honey + butter). Microwave 30 sec intervals, stir until glossy and melted – exactly like your top photo with spoon.
Pour over caramel layer, spread fast. Sprinkle flaky sea salt immediately.
*4. Set & Cut:*
Refrigerate 2 hours or freeze 1 hour until firm. Lift with parchment and cut into squares – you will get those perfect 3 layers .
*Store:* In fridge up to 1 week, freezer up to 1 month. Best served slightly chilled.
*Tip:* Use mini chips in base so it cuts clean, and don’t skip sea salt on top – it balances the sweet caramel perfectly!