Cashew Chocolate Chip Cookie Caramel Bars landscape image

Cashew Chocolate Chip Cookie Caramel Bars (Vegan Gluten-Free)

These Cashew Chocolate Chip Cookie Caramel Bars are the ultimate no-bake chocolate chip cookie and caramel slice combination. With a no-bake chocolate chip cookie base, a cashew caramel filling topped with dark chocolate and cookies.

If you follow Nourishing Amy, you will know that I love no bake caramel slices. I have made quite a few already but these ones stand out for a few reasons. They are packed with chocolate chip cookie and they are made with cashew butter as opposed to my usual peanut butter, meaning they taste even sweeter and more like cookies.

9 squares of Cashew Chocolate Chip Cookie Caramel Bars
Cashew Chocolate Chip Cookie Caramel Bars

What makes these caramel bars so special?

These caramel delights are delicious, they are:

  • Thick, fudgy, gooey and rich
  • Chocolatey, sweet (but not too sweet) and salted
  • Nutty and caramel-y
  • Easy to make in a few steps
  • Quick to make as they are no-bake
  • Naturally vegan and gluten-free

If you already love the sound and look of these Cashew Chocolate Chip Cookie Caramel Bars then skip ahead to the recipe card below. Or, let’s firstly discuss the recipe in more detail.

Half eaten Cashew Chocolate Chip Cookie Caramel Bars
Cashew Chocolate Chip Cookie Caramel Bars

What ingredients do I need?

These bars are simple but effective and the ingredients are divided into three layers:

For the biscuit base:

  • Oats: make sure these are gluten-free where needed. These replicate flour for our biscuit layer.
  • Cashews: blitz up the cashews with the oats to form the flour.
  • Salt: for the flavour.
  • Cashew butter: to help bind the bars to a lovely sticky dough. Other nut/seed butters will work, see below.
  • Maple syrup: for sweetness and stickiness and other syrups like agave or vegan honey will also work.
  • Coconut oil: when the melted coconut oil sets and solidifies it helps to harden the base so they melt in the mouth but hold their shape.
  • Chocolate chips: to make the base taste like a chocolate chip cookie.

As for the cashew salted caramel middle:

  • Cashew butter: the runny, smooth cashew butter is best and I am obsessed with the one from KoRo (Nourishing5 is my discount code for 5% off and they ship globally).
  • Maple syrup: for the sweet stickiness that we all love about caramel. Other syrups can be used, too.
  • Coconut oil: this adds such a lovely texture that allows your teeth to sink in and will turn gooey when left at room temperature but also sets the caramel when they are in the fridge.
  • Salt: for the salted caramel element.
Close up of Cashew Chocolate Chip Cookie Caramel Bars
Cashew Chocolate Chip Cookie Caramel Bars

Finally onto the top layer:

  • Dark chocolate chips: or regular dark chocolate chopped small. You can use any dairy-free dark or milk chocolate for the top.
  • Coconut oil: this is important in the top as it means the chocolate is less likely to crack when you slice through.
  • Chocolate chip cookies: crush the cookies on top for the best finish to these Cashew Chocolate Chip Cookie Caramel Bars. I used the vegan and gluten-free cookies from KoRo but you can also make your own.

Can I substitute the cashew butter?

The cashew butter is important in making these Cashew Chocolate Chip Cookie Caramel Bars stand out from the other caramel slices as the taste is naturally mellow and sweet, and almost like cookie dough. You can swap this for another nut or seed butter (like almond or peanut butter or tahini or sunflower seed butter) but the taste will change. Similarly swap the cashews in the base for other nuts and/or seeds as needed.

How do I make these bars?

These are very simple to make and require no baking!

  • Make the base: blitz the oats and cashews and then stir the rest of the ingredients together to a sticky dough.
  • Press into a 6-inch square tin: to make an even base layer. Chill in the fridge while you make the other layers.
  • Stir together all the caramel ingredients: till smooth and pour over the base layer.
  • Allow to set for 1 hour: and firm to touch.
  • Melt the chocolate and coconut oil: and pour over the caramel.
  • Sprinkle over the crushed cookies: and leave to set for 1 hour more.
  • Use a sharp, hot knife to slice into bars: and sprinkle with flaky salt, if desired.
Two Cashew Chocolate Chip Cookie Caramel Bars
Cashew Chocolate Chip Cookie Caramel Bars

How long do these last?

These Cashew Chocolate Chip Cookie Caramel Bars will keep for up to 1 week in the fridge in a sealed container. You can eat them straight from the fridge or allow to chill at room temperature for 20 minutes. You can also freeze the bars for up to 1 month, wrapped well.

Are these Cashew Chocolate Chip Cookie Caramel Bars gluten-free and nut-free?

As mentioned above, if swapping the cashews and cashew butter, these bars will taste slightly different but still be delicious. To make these bars nut-free, swap the cashews in the base for seeds like sunflower or pumpkin seeds and swap the cashew butter for seed butter like tahini or sunflower seed butter. Also check that your cookies and chocolate and free from nuts. These bars are naturally gluten-free, just check that your oats and cookies are free from gluten.

A stack of three Cashew Chocolate Chip Cookie Caramel Bars
Cashew Chocolate Chip Cookie Caramel Bars

I love no bake recipes, what others can I make?

I hope you are going to love these Cashew Chocolate Chip Cookie Caramel Bars and for more ideas, how about my:

Cashew Chocolate Chip Cookie Caramel Bars (Vegan Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

These Cashew Chocolate Chip Cookie Caramel Bars are the ultimate no-bake chocolate chip cookie and caramel slice combination. With a no-bake chocolate chip cookie base, a cashew caramel filling topped with dark chocolate and cookies.

Ingredients

    For the base:
  • 100g oats
  • 100g cashews
  • A pinch of salt
  • 45g cashew butter
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 40g dark chocolate chips
  • For the caramel:
  • 100g cashew butter
  • 100ml maple syrup
  • 65g coconut oil, melted
  • ½ tsp vanilla extract
  • A pinch of salt
  • For the topping:
  • 100g dark chocolate chips
  • 1 tbsp coconut oil
  • 2-3 chocolate chip cookies, crushed
  • Flaky salt

Directions

  1. Line a 6-inch square dish with parchment paper.
  2. Make the base: blitz together the oats, cashews and salt to a fine flour texture. Stir the cashew butter, maple syrup and coconut oil together till smooth and then stir in the flour mix till sticky. Fold in the chocolate chips.
  3. Press the mixture into the dish and press down firmly. Place in the fridge while you make the caramel.
  4. For the caramel: stir together all the ingredients until silky smooth. Pour over the base and chill in the fridge for 1 hour or until set.
  5. For the topping: melt together the chocolate and coconut oil till smooth. Pour over the set caramel and add on some crushed cookies. Place back in the fridge for 1 hour or until firm.
  6. Lift out the dish and use a sharp, hot knife to slice into 9 squares. Sprinkle with flaky salt, if desired, and enjoy. Store the bars in the fridge in a sealed container for up to 1 week or in the freezer for up to 1 month.
Cashew Chocolate Chip Cookie Caramel Bars landscape image
Cashew Chocolate Chip Cookie Caramel Bars

I look forward to hearing what you think of these Cashew Chocolate Chip Cookie Caramel Bars so please let me know in the comments below. If you do make these bars, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With cashew caramel love x

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