Christmas crack cookie dough bark
Ingredients
Cookie Dough Base
- 1 1/2 cups almond flour
- 1/3 cup tapioca flour
- 1/2 cup monk fruit sugar or other granulated sweetener
- 1/4 cup melted refined coconut oil or non-hydrogenated palm shortening
- 3 tbsp full-fat coconut milk, or almond milk
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup maple syrup
- 1/3 –1/2 cup mini chocolate chips, folded in
Caramel/toffee Layer
- 2/3C cup Almond butter
- 1/2 cup Maple syrup
- 1/4 c Coconut milk, canned
- 1/4 C Refined coconut oil
- Pinch of salt
- Optional: 1/2–1 tsp vanilla after cooking
Chocolate Topping
- 1 cup chocolate chips, dairy-free or regular, melted
- Extra chocolate chips or holiday sprinkles for topping
Instructions
Make the cookie dough base
- In a mixing bowl, whisk the almond flour, tapioca flour, monk fruit sugar, and salt.
- Stir in the melted coconut oil, coconut milk, vanilla, and maple syrup.
- Mix until a soft dough forms. If crumbly, add 1–2 teaspoons extra coconut milk.
- Fold in the mini chocolate chips.
- Press the dough into a parchment-lined pan in a thin, even layer — about 1/4 inch thick.
- Freeze for 20–30 minutes until very firm.
Cook the toffee layer
- Add almond butter, refined coconut oil, maple syrup, coconut milk, and salt to a saucepan.
- Heat on medium until melted, then increase to medium-high.
- Let it boil for 2½–3 minutes without stirring, until thick, glossy, and deep amber.
- Remove from heat and stir in vanilla if using.
- Immediately pour the hot toffee over the frozen cookie dough and spread quickly.
Add the chocolate layer
- Sprinkle chocolate chips over the hot toffee so they melt, or pour melted chocolate on top.
- Spread evenly and add extra chips or sprinkles if desired.
Chill + break
- Chill in the fridge for 45 minutes, or freeze for 10–15 minutes, until solid.
- Lift out of the pan and break into rustic pieces.
- Store in the refrigerator (recommended) for 1 week, or freeze for 1 month.
Tried this recipe?Let us know how it was!