Easy No Bake Cookie Dough Fudge Bark
u003cstrongu003emacros per serving (2 pieces)u003c/strongu003e-break into about 20 piecesu003cbru003eu003cstrongu003eusing unsweetened chocolate chipsu003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~208u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~4.4 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~7.3 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~2.7 gu003cbru003eu003cstrongu003esugar:u003c/strongu003e ~2.6 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~17.8 g
Servings 10 servings
Calories 208kcal
Ingredients
- cookie dough layer 1/2 cup runny peanut butter 1/8 cup (2 tbsp) maple syrup 1 tsp vanilla extract 1/4 cup gluten-free oat flour 1/3 cup mini chocolate chips ganache layer 2 cups unsweetened or coconut-sugar-sweetened chocolate chips 1/3 cup full-fat coconut milk (shake can well before measuring)
Instructions
- prep the base line a small baking sheet, loaf pan, or 8x8 pan with parchment paper.
- make the cookie dough layer in a bowl, mix the peanut butter, maple syrup, vanilla extract, and oat flour until a thick cookie-dough texture forms. fold in the mini chocolate chips. press and flatten the mixture evenly into your lined pan.
- make the ganache add chocolate chips to a heat-safe bowl. warm the coconut milk in a small saucepan until just steaming (do not boil). pour the hot milk over the chocolate chips, let sit 2–3 minutes, then whisk until smooth and glossy.
- assemble pour the ganache over the cookie dough layer and spread evenly.
- freeze freeze for 1 hour for firm, sliceable fudge. if you want it very firm, freeze 75–90 minutes.
- slice + store lift out with parchment, cut into pieces, and store in the fridge (fudge-like) or freezer (firmer).