Cookie Dough Bars

 By Joy Bauer These no-bake treats taste like cookie dough heaven! Rich, chewy, chocolatey, and made with simple feel-good ingredients... perfect to stash in your fridge or freezer for whenever a craving hits. I used peanut butter and dark chocolate chips.

• 2 ¼ cups blanched almond flour, make sure it's made from peeled almonds, with no skins
• ▢½ teaspoon kosher salt
• ▢1 cup cashew butter, peanut butter, or almond butter*
• ▢⅓ cup maple syrup
• ▢1 teaspoon vanilla extract
• ▢½ cup semi-sweet or dark chocolate chips

Chocolate top

• ▢1 cup semi-sweet or dark chocolate chips
• ▢1 tablespoon nut butter

• Prep the pan: Line an 8x8-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal.
• Mix the dry ingredients: In a medium bowl, stir together the almond flour and salt.
• Make the dough: In a separate bowl, stir together the nut butter, maple syrup, and vanilla extract until smooth and thick. Add the almond flour mixture and stir until fully combined. The mixture will be thick, moist, and slightly crumbly. If it feels too dry, mix in 2 teaspoons warm water. Fold in the chocolate chips.
• Press into the pan: Transfer the cookie dough mixture to the prepared baking pan and press it down firmly and evenly. Really pack it in so the bars hold together nicely.

To make the chocolate topping:

• Add the chocolate chips and 1 Tbsp nut butter to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and velvety smooth. You can also use a double boiler.
• • Top and chill: Pour the melted chocolate over the cookie dough base and spread it evenly with the back of a spoon or spatula. Refrigerate for at least 2 hours, or until firm. Lift the bars out using the parchment overhang, place on a cutting board, and slice into 16 squares. Enjoy chilled!