This dessert comes with a warning. Cookie monsters, chocolate lovers and caramel addicts beware, this dessert is sinfully delicious and has been known to cause addiction. One bite and you can’t stop until the whole morsel of luscious sweetness has been devoured.
There are many caramel slices and millionaires shortbread recipes out there, but I wanted something more. I wanted to unite my love of chocolate chip cookies, raw cookie dough, caramel, and chocolate all in one, so this sexy slice was born.
I had some friends coming over for dinner, and I wanted to serve them a something a bit different and that wouldn’t take me too long to make. After all, prepping a meal and dessert can sometimes be quite time consuming.
These chocolate cookie dough caramel slices are super simple to make, and since they don’t require baking it means they’re pretty near impossible to mess up. I love this kind of fool-proof recipe, and it also means you can prep in advance, leave in the fridge, and get on with your life.
Add all of the cookie layer ingredients, except the chocolate chips, into a food processor and blitz until combined. Mixture should be sticky and crumbly.
Stir in chocolate chips then tip the contents into a baking tray lined with baking paper. Press down with your hands to make the dough even and compact.
Place in the freezer.
Using the same food processor (I don’t bother cleaning it), add all the caramel ingredients and again blend until smooth and creamy, scraping down the sides if necessary.
Pour the caramel layer over the cookie layer, smoothing out the top, and return to the freezer while you make the last layer.
Place a heatproof bowl over a pan with boiling water - the bottom of the bowl should not touch the water. Break your chocolate into pieces and melt in the bowl. Whisk in the almond milk.
Pour the final layer over the caramel layer, tap the tray to even it out, sprinkle the sea salt, and place back in the freezer for 15 minutes to set.
Once completely set, cut into slices and store in the fridge or freezer - simply thaw for 10-15 minutes if frozen. To make it easier to cut, you might find it easier to use a sharp knife and dunk it in hot water. Wipe off excess water with a kitchen towel, and the heat from the knife should help cut through the chocolate.
NUT FREE - you could make this recipe nut free by using tahini and sunflower butter, subbing the almond flour for coconut flour, almond milk for rice or coconut milk, and the cashews for sunflower seeds.
Keep stored in a sealed container in the fridge or freezer.
Join our newsletter, subscribe to Sprinkle of Green
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!