Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Missy J’s
At Missy J’s we understand that everyone is on a different health journey and we all have different eating habits and restrictions. This is a recipe that you should be able to cater to your dietary needs. See the recipe notes to see how you can tweak it to suit your taste. These are quick, easy, and oh so delicious. We hope you give them a try and enjoy the 100% yummy with 0% regret.
Ingredients
4 oz cream cheese
1/4 cup granulated sweetener of choice
-
2 tbsp peanut butter
-
1 tsp vanilla extract
1/2 cup heavy cream
1 ½ cups oat flour
¾ cup granulated sweetener of choice
-
½ tsp sea salt
½ cup unsalted butter, melted
-
1 tsp vanilla extract
-
½ cup carob chips, plus more for sprinkling on top
CAROB COOKIE DOUGH BARS
Peanut Butter Whipped Topping(Optional if dairy free)
Cookie Dough Bars
Directions
CAROB COOKIE DOUGH BARS
If making the peanut butter fluff, using a hand mixer or stand mixer, whip the cream cheese, peanut butter, sweetener, and vanilla until smooth and creamy.
Add the heavy cream and whip until stiff peaks form. Put in the fridge for later use.
Line a square pan or two bread pans with parchment paper.
Melt the butter and set aside.
Add oat flour, sweetener, and sea salt and stir to combine.
Pour the melted butter and vanilla over the dry mixture and stir until just combined. If it seems too dry you can add water a tbsp at a time until it comes together.
Mix in the carob chips.
Pat the mixture into the bottom of your parchment lined pan/pans.
If using the peanut butter fluff, spread it on top of the cookie dough bars, sprinkle with carob chips and place in the freezer for 30 minutes. If you are not planning on eating them right away, you can just put the tray in the fridge.
Remove from the freezer, cut into squares and enjoy. Store them in the fridge, in an airtight container, keeping in mind that the fluff will stay soft and is a little messy, but very delicious.
Recipe Note
- To make vegan, leave off the peanut butter fluff and sub the butter for coconut oil.
- If you are gluten intolerant, make sure you use certified gluten free oat flour.
- Keep this sugar free by using allulose or monk fruit, sugar free peanut butter, and or unsweetened carob chips.
- Make Keto friendly by subbing the oat flour for a keto friendly flour mix and use one of the sugar free sweeteners mentioned above.
