Chocolate Caramel Cookie Bars

Layers of Caramel + Chocolate

I’ve had a jar of vegan caramel in my cabinets for a while and was looking for a recipe to make with it. These cookie bars ended up being the result of that.

They are not overly sweet and have the perfect texture. The combination of caramel and chocolate can’t be beat. If you love either of those, you must try these cookie bars.

I like leaving them as is, however, you could also top them with frosting to take it to the next level.

Vegan egg substitute: I used the brand “neat egg” for this recipe. Any vegan egg substitute will work such as a flax or chia egg. If you aren’t vegan, normal eggs should work as well.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Oil: I used avocado oil in this recipe. I recommend using a neutral oil like avocado, vegetable, or canola. You can substitute the oil for applesauce or vegan yogurt.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate: any chocolate chips will work.

Vegan caramel: I used the brand “sweet laurel” for my vegan caramel. You can use whatever brand you want or make your own caramel. Alternatively, if you aren’t vegan normal caramel would also work.

 Ingredients:

• Vegan egg substitute

• Nondairy milk

• Sugar

• Vegan butter

• Oil

• Baking powder

• All-purpose flour

• Chocolate chips

• Vegan caramel

Recipe:

• 2 vegan eggs

• 1/3 cup nondairy milk

• 1/3 cup sugar

• ¼ cup vegan butter

• 2 tablespoons oil

• 2 teaspoons baking powder

• 1 cup all-purpose flour

• 1 cup chocolate chips

• About 1/3 cup caramel

Directions:

1.    Preheat oven to 350 degrees Fahrenheit. Line a baking pan (I used a loaf pan) with parchment paper or spray with cooking spray. Set aside.

2.    In a small bowl combine the ingredients for your vegan egg substitute. Set aside until fully formed.

3.    In a large bowl melt the butter. Once melted add in the nondairy milk, sugar, vegan egg mixture, and oil. Stir to combine.

4.    Add in the baking powder and all-purpose flour. Stir until well combined.

5.    Fold in the chocolate chips. Transfer half the mixture to the baking pan. Add a layer of caramel on top. Add the other half of the mixture to the baking pan.

6.    Top with more caramel and chocolate chips.

7.    Bake for 25 minutes or until a toothpick comes out clean.

Be sure to store the bars in an airtight container in the refrigerator. The bars should last up to one week. You can store in the freezer to last longer.

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