A thick layer of vegan soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection… does it get any better? Transform your blondie baking mix into delicious chocolate chip cookies so easily with this recipe! Adding coconut soft caramel only takes it to the next level…. so, let’s get baking!

Caramel Stuffed Chocolate Chip Cookie Bars

A thick layer of vegan soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection... does it get any better?

We are a little obsessed over our discovery of making simple soft caramel from coconut condensed milk. It reminds us of the soft caramel candies you had when you were a kid. It's delicious, versatile and SO SIMPLE to make. We buy this coconut condensed milk, but you likely can buy it at your local natural food store. We try to now use it in EVERYTHING, so get used to this because you'll be seeing many more recipes with this simple caramel!

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This recipe is also an example of how versatile our baking mixes are. Our blondie mix, which is typically a "brownie" bar like treat can be easily transformed into an oatmeal chocolate chip cookie. Surprisingly, it tastes just like a cookie rather than a blondie just with the addition of oats. The next step is to take these blondies and make them into rounded cookies- any guesses on how to do this? Let us know your creative hypothesis below!

Print Recipe
Caramel Stuffed Chocolate Chip Cookie Bars
A thick layer of vegan dairy free soft caramel is stuffed between two oatmeal chocolate chip cookies, baked to a soft and moist gluten free perfection... does it get any better?
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Prep Time 20 minutes
Cook Time 30 minutes
Servings
bars
Instructions
  1. Preheat oven to 350°F. Line a 9x9" baking pan with parchment paper or grease with coconut oil. Set aside.
  2. Prepare baking mix as directed on back of package. Stir in rolled oats to prepared batter. Set aside
  3. Set up your caramel making tools: place a small sauce pan on one of your stove burners. Open can of coconut condensed milk and pour entire contents into the pot.
  4. Press approximately half of the batter into the bottom of the pan (this layer can be fairly thin). Pour a liberal amount of chocolate chips on top. Take remaining batter, place it on a sheet of parchment paper and press it in to a thin layer that is approximately the size of the 9x9" pan. Set aside
  5. Place the pan into preheated oven for 10 minutes. Immediatley turn on stovetop burner to high heat and begin to boil coconut milk.
  6. Boil coconut milk for 7-8 minutes and stir occassionally using a spatula. You will know the caramel is ready when you can scrape the caramel off the side of the pot and it seems "sticky" and "stringy", the bubbles are large and do not pop as quickly as they did at first, and the colour of the milk is a darker caramel colour. Once it reaches this stage, pull your blondies out of the oven and turn off the burner.
  7. Pour the entirety of the caramel on top of the blondies in the pan. Spread as best as you can to cover the edges of the pan.
  8. Carefully "flip" or place the second thin layer of blondie on top of the caramel. If it breaks, this is okay. Be very careful when spreading the batter, as the caramel is incredibly hot.
  9. Place the pan into the oven and bake for another 20 minutes.
  10. Let baked blondies cool completely, as the caramel is extremely hot. Cut, serve and enjoy!
Recipe Notes

STORAGE

Blondies can be stored in an airtight container at room temperature for up to 48 hours. Blondies can be stored in the fridge up to 5 days and in the freezer for up to 4 months.

DON'T FORGET TO PIN IT FOR LATER

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