If you grew up eating chocolate crunch bars, then you’re going to obsess over these cookie dough chocolate crunch bars. A layer of edible cookie dough is topped with a crunchy chocolate topping for an absolutely delectable dessert.
About these bars
These bars pair an edible cookie dough base with a chocolate crunch topping. They’re beyond easy to make and require just ten ingredients!
Ingredients
Edible Cookie Dough
- vegan butter
- light brown sugar
- nondairy milk
- pure vanilla extract
- all-purpose flour
- salt
- vegan mini chocolate chips
Chocolate Crunch Topping
- vegan chocolate chips
- refined coconut oil
- vegan crispy rice cereal
How to make these bars
Start by heat treating your flour: spread it on a baking sheet and bake for 5 minutes at 350°F, then allow to cool completely.
Next, make a batch of Edible Cookie Dough using your heat-treated flour. Press it into a parchment-lined pan of choice.
Finally, make the chocolate crunch topping by melting vegan chocolate chips with refined coconut oil and stirring in some crispy rice cereal. Spread this on top of the cookie dough.
Chill until the chocolate is firm, then slice into desired amount of pieces. Enjoy!
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Ingredients
Edible Cookie Dough
- 1 cup (125 g) all purpose flour (spooned-and-leveled or weighed)
- 1/2 cup (113 g) vegan butter
- 3/4 cup (165 g) packed light brown sugar
- 1 tbsp (15 ml) nondairy milk
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 cup (85 g) vegan mini chocolate chips
Chocolate Crunch Topping
- 1 cup (170 g) vegan chocolate chips
- 1 tbsp (14 g) refined coconut oil
- 3/4 cup (30 g) vegan crispy rice cereal
Instructions
Prepare the cookie dough
- Line a loaf pan, 8″x8″ pan, or similar-sized pan of choice with parchment paper.*
- Preheat the oven to 350°F. Spread the flour onto a baking sheet and bake for 5 minutes, then set aside to cool completely.
- Place the butter and brown sugar into a mixing bowl and beat until light and fluffy. Add the vanilla and milk and beat again until light and fluffy.
- Add the flour and salt and mix until combined.
- Stir in the chocolate chips.
- Press the cookie dough evenly into the bottom of the pan. Place in the freezer while you make the topping.
Make the topping
- Place the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the ganache is melted and smooth.*
- Stir in the cereal.
Assemble
- Remove the dough from the freezer and pour the topping over the top, spreading so that it covers the dough evenly.
- Refrigerate until the chocolate is firm.
- Cut into desired amount of pieces and enjoy! Store in an airtight container in the fridge or freezer.
Notes
- A loaf pan will yield thick bars, while an 8×8 pan will yield thinner bars.
- Be careful not to burn the chocolate. Once it is close to being completely melted, you may want to decrease to 15-second intervals.
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