- Prep Time:
- 20 minutes
- Cook Time:
- 120 minutes
- Total Time:
- 140 minutes
- Total Yield:
- 16 bars
- 1 pint Chocolate Chip Cookie Dough Non-Dairy, divided
- 1/2 cup unsalted vegan butter, softened
- 1/3 cup light brown sugar, packed
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups oat flour
- 2 cups mini vegan chocolate chips, divided
- Vegan buttercream frosting and sprinkles (optional)
Line an 8” x 8” baking dish with parchment paper, allowing the sides to overhang slightly. Reserve 1/3 cup of Chocolate Chip Cookie Dough Non-Dairy with the dough chunks removed for the ganache topping. Set aside.
Combine the butter, brown sugar, and powdered sugar in a large bowl with a hand mixer until light and fluffy. Add the vanilla and mix until combined. Alternate adding the oat flour and remaining Non-Dairy, mixing until combined. Stir in 1 cup of the chocolate chips.
Spread the Non-Dairy mixture evenly in the prepared pan. Freeze while making the topping.
Melt remaining 1 cup of chocolate chips and 1/4 cup of Non-Dairy in 30-second increments in the microwave, stirring in between until melted completely. Spread the ganache evenly over the Non-Dairy mixture and freeze for 2 hours or until firm.
Remove from the pan and cut into 16 bars.
Decorate with vegan buttercream frosting and sprinkles if desired, and enjoy!
RECIPE: Chocolate Peanut Butter Ice Cream Slices
A slice of heaven for peanut butter lovers! Whip up this recipe for Chocolate Peanut Butter Ice Cream Slices and impress your whole crew.
3 Easy, Dorm-Friendly Recipes
Now that you've moved in and met the new roommate, it's time to start perfecting those late-night munchables. Luckily we have 3 that you're going to be making on repeat this semester.
Chocolate Chip Cookie Ice Cream Pie
Epic dessert alert! Two of our favorite treats are joining forces to make an epic masterpiece. Wow your taste buds — and a crowd! — with the Chocolate Chip Cookie Ice Cream Pie.