NO-BAKE KITCHEN SINK COOKIE DOUGH BARS

Gluten-Free Kitchen Sink Bars - Olivia Adriance

5 from 1 vote

NO-BAKE KITCHEN SINK COOKIE DOUGH BARS

One (big) bite of these no-bake bars and you’ll be hooked. Guaranteed! Feel free to customize to your liking — chocolate-covered gluten-free pretzels or extra salty chips would be great additions!

Prep Time20

Total Time20

Course: Desserts

Cuisine: American

Keyword: Gluten-free bars, Gluten-free desserts, Kitchen sink bars, No bake, No bake desserts, No-bake bars

Servings:

Author: Olivia Adriance

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