My cookbook is here! 
These no bake healthier caramel cookie bars are easy to make, delicious, gluten free and use better for you ingredients!
If you’re craving a sweet treat without turning on the oven, these no bake healthier cookie bars are about to become your new favorite obsession. Easy to whip up and naturally gluten free, they pack all the comfort of classic cookie dough using simple, better for you ingredients.
Taking these bars to the next level is a silky, naturally sweetened date caramel layer that sits right on top of the cookie dough base. Made by simply blending softened dates with creamy peanut butter, this dreamy center creates a rich, sticky caramel texture without any refined sugar or complicated cooking.
It brings that perfect sweet and salty depth while keeping every bite wholesome and nourishing. To finish, a smooth layer of melted chocolate is spread across the top before the pan goes into the fridge or freezer to set.
If you like this recipe, you will also love my No Bake Brownie Bars or my Viral Dubai Chocolate Bar.
Thank you for stopping by Hungry Happens! If you create this recipe or any other, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
No Bake Healthier Caramel Cookie Bars
Ingredients
Cookie Layer:
- 1½ cups (170 g) almond flour
- 1/4 cup (65 g) all natural peanut butter
- 1/4 cup (60 ml) maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbs milk, of choice
- 1/3 cup (60 g) mini chocolate chips
Date Caramel Layer:
- 1 cup packed (150 g) Medjool dates, pitted
- 2 tbs all natural peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Layer:
- 3/4 cup (135 g) chocolate chips, melted
- 2 tsp coconut oil, or olive oil
- flakey sea salt
Instructions
Cookie Layer:
- Line an 8×8 inch square baking dish or pan with parchment paper.
- In a large bowl, add in almond flour, peanut butter, syrup, vanilla, salt, milk and mix together until combined. Fold in the chocolate chips. Transfer mixture to the baking pan and spread out evenly. Place in the freezer for 15 minutes.
Date Caramel Layer:
- Soak your dates in warm water for 20 minutes.
- In a mini food processor pulse together the drained dates, peanut butter, vanilla and salt until mostly smooth. Transfer the mixture on top of the cookie layer and spread out evenly. Place back in the freezer for 30 minutes.
Chocolate Layer:
- In a small pot melt your chocolate chips and coconut oil on low heat, stirring constantly until smooth and melted. Transfer melted chocolate on top of caramel mixture and spread out evenly. Sprinkle with flaky sea salt and freeze for 1 hour or until chocolate is hard.
Notes
- Store leftovers in an airtight container in your freezer for up to 4 days.
- You can use any nut butter you prefer instead of peanut butter.
- You can use honey instead of maple syrup.
- I used 11 dates.