NO-BAKE KITCHEN SINK COOKIE DOUGH BARS
on Jun 15, 2025, Updated Jul 28, 2025
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A little bit salty, a little bit sweet, and a whole lotta deliciousness! No-bake bars filled with gluten-free pretzels, crunchy potato chips, and dairy-free chocolate chips are the best use of the odds and ends of snacky foods from your pantry.
When you can’t decide between a salty and sweet treat, these No-Bake Kitchen Sink Cookie Dough Bars will do the trick! Packed – and I mean PACKED – full of goodness.
Gluten-free pretzels are pulverized in a food processor with potato chips, some Medjool dates, and coconut oil for a quick and easy base.
A nut butter filling made with creamy cashew butter along with gluten-free flours, maple syrup, chocolate chips, some dates, and lots (and lots) of crushed pretzels and potato chips ensures that each bite is a totally unique experience.
This no-bake treat is great for those who may be intimidated by baking, or simply refuse to turn the oven on in the hot months of summer.
With no-bake desserts, you don’t need to be as finicky with the measurements.
Combine everything to your heart’s content until it reaches a sticky, pliable consistency.
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To take it a step further, top with melted chocolate and a sprinkle of sea salt with some more crushed pretzels and potato chips.
Can’t wait for you to give these deliciously loaded bars a try. Enjoy!
Ingredients for Kitchen Sink Bars
Raid your pantry because these “kitchen sink bars” are full of your favorite snack foods. Pretzels, chips, and chocolate chips all make an appearance here. Choose your favorite varieties, you really can’t do it wrong!
- Gluten-Free Pretzels: I used @fitjoy gluten-free pretzels. If you’re not concerned about gluten or can’t find gluten-free pretzels, feel free to use regular ones.
- Potato Chips: I used @sietefoods salt and vinegar chips for a slightly tangy, super salty finish. Any type of gluten-free potato chips will do!
- Medjool Dates: Medjool dates are plump, juicy, and caramel-like in taste. These help bind the no-bake crust ingredients together and add natural sweetness to the filling.
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Pin It- Coconut Oil: This healthy oil is a great substitute for refined oils and butter in baked goods. If you aren’t a huge fan of coconut, I’d suggest buying refined coconut oil, which has a much milder taste.
- Creamy Cashew Butter: Smooth, creamy cashew butter is one of my FAVE nut butters! It’s slightly nutty with a rich taste and texture. Feel free to swap in another nut butter, such as peanut or almond, if you prefer. For a nut-free version, tahini would be a good choice too.
- Almond Flour: Nutty almond flour adds a lightness to the filling while giving it a bit of body and texture.
- Coconut Flour: This can be a finicky type of flour, so I don’t recommend swapping it for any other gluten-free flour. Coconut flour is quite dense and helps absorb excess moisture.
- Maple Syrup: This natural sweetener adds a caramel-like flavor that pairs so well with the crunchy pretzels and potato chips.
- Dairy-Free Chocolate Chips: If you know me, you know I’m a huge fan of @hukitchen! Clean, refined sugar-free, and dairy-free chocolate that actually tastes amazing — you can’t go wrong with Hu!
How to Make Kitchen Sink Bars
Make the crust
Add the crust ingredients (gluten-free pretzels, potato chips, dates, coconut oil, and salt) to a food processor and pulse until a dense sandy mixture forms and there are no large chunks.
Pour the crust mixture into the bottom of a parchment-lined 8”x 8” pan, gently spread out until an even layer forms. Firmly tamp the crust down.
Recipe Tip
To keep the parchment paper in place, I like to clamp it down on both sides with chip clips!
Make the filling
Add the cashew butter, almond flour, coconut flour, coconut oil, maple syrup, vanilla extract, salt, chocolate chips, and dates to a mixing bowl and stir until a thick dough forms.
Gently fold in the pretzels and potato chips.
Press the cookie dough mixture into an even layer over the crust.
Top with melted chocolate, more crushed pretzels and potato chips, and flaky salt. Refrigerate for 1 hour.
Remove from the refrigerator, slice, and enjoy!
More No-Bake Desserts:
- No-Bake Chocolate Peanut Butter Pretzel Bars (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Dairy-Free No-Bake Strawberry Cheesecake Bars
- Giftable Stuffed Date “Chocolate” Box (Stuffed Dates 10 Ways!)
- Edible Cookie Dough Bars with Salted Chocolate Ganache
NO-BAKE KITCHEN SINK COOKIE DOUGH BARS
Ingredients
Pretzel Crust
- 1 cup gluten-free pretzels (I used Fit Joy)
- 1 cup potato chips (I used Siete Foods)
- 3 large Medjool dates, pitted
- ¼ cup melted coconut oil
- ½ teaspoon salt
Cookie Dough Layer:
- 1 ½ cups creamy cashew butter
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- 3 tablespoons coconut oil, melted
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 cup chocolate chips
- ½ cup Medjool dates, roughly chopped
- ⅓ cup crushed potato chips
- ⅓ cup crushed gluten-free pretzels
Topping:
- ½ cup dairy-free dark chocolate, melted (I used Hu)
- Crushed pretzels
- Crushed potato chips
- Flaky salt
Instructions
Make the crust:
- Add the crust ingredients (gluten-free pretzels, potato chips, dates, coconut oil, and salt) to a food processor and pulse until a dense sandy mixture forms and there are no large chunks.
- Pour the crust mixture into the bottom of a parchment-lined 8”x 8” pan, gently spread out until an even layer forms. Firmly tap the crust down.
Make the filling:
- Add the cashew butter, almond flour, coconut flour, coconut oil, maple syrup, vanilla extract, salt, chocolate chips, and dates to a mixing bowl and stir until a thick dough forms. Gently fold in the pretzels and potato chips.
- Press the cookie dough mixture into an even layer over the crust.
- Top with melted chocolate, more crushed pretzels and potato chips, and flaky salt. Refrigerate for 1 hour.
- Remove from the refrigerator, slice, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Can leftovers be stored frozen and if so, how long?
Thank you, Holly! I haven’t tried freezing them but I would think they would store for up to 3 months just fine.