These 6-ingredient No-Bake Salted Caramel Chocolate Chip Cookie Bars are decadent and rich, yet healthy and easy to make! These 2-layer vegan bars are perfect for breakfast, snack, or dessert!
Add the coconut flour and combine using your hands into a dough-like mixture.
Feel free to add a tiny bit of non-dairy milk (1 teasp at a time) to the mixture until you get a good dough-like consistency. If the mixture is too dry, add non-dairy milk, if the mixture is too wet, add a tiny bit more coconut flour.
Add the mini chocolate chips and combine using your hands.
Line a small square or rectangular tray with parchment paper.
Spread and press the coconut flour mixture into the bottom of the pan into an even layer (about at least 1 inch thick, more is fine).
Place in the fridge to set while you prepare the second layer.
Second Layer:
Add the dark chocolate chips and coconut oil in a glass bowl and microwave in 30 second increments, mixing in between, until all the chocolate chips are fully melted. Alternatively use a double broiler to melt the chocolate chips.
Remove the first layer from the fridge. Pour over the melted chocolate chips on the first layer and gently tap or spread with a spoon to create a uniform layer of chocolate. It should cover the entire first layer.
Quickly add dollops of salted caramel cashew butter on top, and drag a small butter knife through the layer horizontally and vertically to create a marbled pattern.
Place in the fridge until the chocolate layer solidifies, cut into squares, and serve! Store leftovers in an air-tight container in the fridge!
Notes
I have only tested this recipe using coconut flour.For the first layer, you should form a dough-like mixture. If the mixture is too loose, add a tiny bit of coconut flour at a time. If the mixture is too dry and crumbly, add a tiny bit of non-dairy milk at a time until you get the right consistency. For the non-dairy milk, I used unsweetened almond milk.