Okay, I know I am not a big sweet person…. now I did not say I am not a SWEET person hahah, but I am not that big into sweets. My whole family thinks I am extremely odd for that reason, possibly other reasons as well, but BESIDES the point here. Whenever you make these Salted Caramel Snickerdoodle bars, if you love sweets or are not the biggest fan, I promise you will be obsessing over them. I cannot stop eating.
They are the PERFECT little bite of goodness to aide any sweet tooth. Also they are made with amazing ingredients– ENJOY LIFE CHOCOLATE style & you make the caramel layer yourself, using much better ingredients for you then the questionable ones you cannot pronounce in some caramels. Also did I mention there are only 7 ingredients, no bake & they are extremely easy to make? Oh yes baby, this is your new quarantine recipe that will have you feeling very happy this Sunday. Enjoy my lovely friends!! Also please make this & then send me some… because I am almost out!
What Makes these Dairy Free?
- Dates ( this creates that caramel taste)
- Coconut cream ( NOT milk, CREAM. This is very important there are cans of coconut milk & cream in the store. You need it to be the cream)
- Vanilla extract
- Salt
- Enjoy life Snickerdoodle cookies
- Coconut oil
- Enjoy life chocolate minis
Salted Caramel Snickerdoodle Bars
Ingredients
- 8 large dates pitted
- 3 tbsp coconut cream NOT milk, CREAM. This is very important there are cans of coconut milk & cream in the store. You need it to be the cream
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 package of Enjoy life Snickerdoodle cookies
- 1 tbsp coconut oil + 1 tsp
- 1 package of enjoy lie chocolate minis
Instructions
- Grease an 8 X 8 baking dish (use coconut oil)
- In a high power blender add in the snicker doodle cookies & the 1 tbsp of coconut oil. Pulse/blend until the mixture is completely fine & crumbly. Then press down in your 8 X 8 baking dish, making the crust layer. Press down until it becomes a firm layer.
- In a small sauce pan. Add in 8 large pitted dates cut into 4ths & the 3 tbsp coconut cream. Mix to combine. Then turn on medium high heat. You will continue to smash down the dates into the coconut cream. Continue to stir & smash down the dates for about 5-6 minutes, occasionally staring & mashing until it becomes a thick caramel paste. At minute 5 add in the salt & vanilla extract. Continue to stir until there are no large date pieces & it is thick like caramel. Set aside on back burner & let cool for 2 minutes. Then spread over the snickerdoodle crust, cover & place in the freezer while you get the chocolate layer ready.
- In a small sauce pan add 1 1/2 cup water. Then in a microwave safe bowl that will cradle on the small sauce pan without touching the water, add in the chocolate chips to the bowl. Then place cradling on the sauce pan. Place it on the stove on high heat, add in the 1 tsp of coconut oil to the chocolate. Stir with a spatula until the chocolate is fully melted. Take the bowl off of the sauce pan & let cool for about 2 minutes, continue to stir & blow to cool.
- Take your dish out of the freezer & now pour the chocolate on top of the caramel & snicker doodle layers. Smooth out with a spatula & sprinkle a little bit more salt on top. Recover & freeze for 1 hour. Then take out of freezer, let it soften, then cut into bars, use a serving spatula to get out. Place in tubberware container & keep in fridge for 5-7 days or freezer for 2-3 weeks! ((( it will NOT last that long though hahah)))
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