Edible cookie dough, caramel and dark chocolate…how could you go wrong!? These cookie dough caramel bars are the perfect sweet treat for the Halloween season.
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Cookie Dough Caramel Candy Bars
Halloween 2020. Like many other things this year, Halloween is going to look a lot different. Why not make it a bit special with some homemade Halloween candy? It’s a great activity to do with the kids and their hard work is rewarded with a delicious treat made from healthier ingredients.
Last year was my first time trying my hand at homemade candy and they were so fun to create. This year I decided to make a few new candy bars and share them in a Homemade Halloween Candy Series on my Instagram.
My favorite (and what appears to be everyone else’s, too) were these cookie dough caramel candy bars. You layer delicious edible cookie dough with a 2 ingredient caramel and coat everything in rich dark chocolate. Seriously, how could you go wrong?
Why You’ll Love These Cookie Dough Caramel Bars
- Soft cookie dough, gooey caramel and dark chocolate
- They’re vegan and gluten free
- No bake recipe
- Contain less than 10 ingredients
- Kids love to make them (and eat them!)
More Cookie Dough Recipes
If you’ve been following me for even just a little bit, then you know I LOVE edible cookie dough!
What you need to make cookie dough caramel candy bars
- Mixing bowl
- Small saucepan
- Loaf pan
- Measuring cups and spoons
- Wooden spoon or rubber spatula
- Sharp knife and cutting board
- Microwave safe bowl
- Oat flour: This can be purchased at the store or you can make your own by blending oats in a blender until you reach a flour consistency
- Almond flour
- Cashew butter: The cashew butter from Trader Joe’s and Aldi’s are the most affordable options
- Maple syrup: Maple syrup will be used in the cookie dough layer and caramel layer
- Sea salt
- Almond butter
- Dark chocolate chips: The chocolate chips will be used in the cookie dough layer as well as melted for the chocolate coating
How to make cookie dough caramel candy bars
First, combine the oat flour, almond four, cashew butter, maple syrup, vanilla and salt in a mixing bowl and mix well until a dough forms. Fold in the mini dark chocolate chips.
Press cookie dough into a parchment lined loaf pan. Place loaf pan into the freezer while you make the caramel.
Combine almond butter and maple syrup in a small sauce pan over medium-low heat, stirring constantly. Bring to a boil, boil for one minute and then remove pan from the heat and allow to cool 5 minutes.
Pour caramel on top of cookie dough layer and smooth out into an even layer. Place pan in the freezer for at least 2 hours.
Combine dark chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring in between intervals, until chocolate has melted. Remove candy from the loaf pan and cut into 8-9 bars.
Use two forks to dunk bars into melted chocolate. Allow the excess chocolate to drip off the candy bar. Alternatively, you can dunk the bottom of the candy bars into chocolate and drizzle the top of the candy bar with chocolate.
Place bars onto a parchment lined baking sheet or plate. Freeze bars to harden chocolate. Store candy bars in an airtight container in the freezer.
- Nut Butter: Any nut butter can be used in the caramel and the cookie dough layer
- Chocolate: Milk chocolate can be used in place of dark chocolate
- Maple Syrup: Honey can be used in place of maple syrup in the cookie dough layer. It cannot be replaced in the caramel layer
More Dessert Recipes:
- Mini Apple Cinnamon Cheesecakes
- Apple Pie Pop Tarts
- Almond Coconut No Bake Bars
- Apple Oat Crumble Bars
- No Bake Salted Caramel Pretzel Cups
- Pumpkin Pie Pop Tarts
As always, if you make this recipe please let me know by commenting/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
Cookie Dough Caramel Candy Bars
- Cookie dough
- 1 cup oat flour
- 1/2 cup almond flour
- 3/4 cup cashew butter
- 3 tbsp maple syrup
- 1 1/2 tsp vanilla
- Pinch sea salt
- 1/4 cup mini dark chocolate chips
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 12 oz dark chocolate
- 1 tsp coconut oil
- In a mixing bowl, combine oat flour, almond flour, cashew butter, maple syrup, vanilla and sea salt. Fold in dark chocolate chips.
- Press cookie dough into a parchment lined loaf pan into an even layer. Place in the freezer while you make caramel.
- In a small saucepan over medium-low heat, add maple syrup and almond butter. Bring to a boil, stirring constantly. Boil for 1 minute, remove from heat and allow caramel to cool 5 minutes. Pour caramel over cookie dough layer. Smooth into an even layer. Freeze bars for at least 2 hours.
- Combine dark chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals until melted. Take loaf pan out of the freezer and cut candy into 8 bars. Using two forks, dip bars into melted chocolate. Coat all sides, allow excess chocolate to drip off, then place on a parchment lined baking sheet or plate. Freeze bars to harden chocolate. Store candy bars in an air tight container in the freezer.