No-bake cookie dough crunch bars
These bars are a delicious mix of soft, chewy cookie dough and a crisp, chocolatey crunch on top. The oat and seed base has a naturally nutty flavour, gently sweetened with smooth caramel and vanilla. Hidden milk chocolate chips melt ever so slightly into the dough, adding little pockets of sweetness in every bite.
Equipment
Ingredients
- 150 g oats - regular porridge oats
- 2 tbsp sunflower seeds - or seeds of you choice
- 120 g caramel sauce - I’ve used Carnation
- 1 tsp vanilla extract
- 50 g milk chocolate chips
- To finish:
- 125 g jumbo chips
- 10 g puffed rice cereal Rice Krispies
Instructions
- Line a loaf tin with parchment paper, a similar sized lunchbox will do fine too.
- Blend the oats and seeds.
- Spoon in the caramel sauce and vanilla, blend again.
- Add the chocolate chips, blend briefly.
- Pour into the loaf tin, push down to flatten with the back of a spoon. Use an extra piece of parchment paper to get into the corners, and use your hand to smooth it out.
- To finish: Melt the jumbo chips in the microwave, but keep a close eye so it doesn’t burn, stir well and mix in the puffed rice. Spoon evenly on top of the cookie dough. Then pop it in the fridge for at least 30 minutes.
- When its set- cut into 8 bars approx
- Storage: Keep in the fridge for 5 days
- Freezer: Keep in the freezer for 3 months. Defrost in an airtight container.
Tried this recipe?Let us know how it was!