Possibly the best thing about this recipe is that there are no chickpeas involved. I don' t know about anyone else but every time I've tried a chickpea based cookie dough recipe, it always tastes just a little...off. Something about the savory flavor of garbanzo beans and the slightly unnatural texture makes me think about a sweet bean dip rather than dessert. And when I want dessert I want it to be sweet. SO, thankfully, these cookie dough bars are completely bean free.
I have to admit something though. I make new recipes all the time for my family, and I anxiously wait as they try each one. I say anxiously because lately, it's rare that anything actually tastes better than just "meh," and it honestly leaves me feeling a bit defeated in the kitchen. I'm always hoping for that aha moment where their eyes widen and they make that mhhhhhhmmmmm sound most people reflexively make in response to really good food. Come on, after putting all that effort in the kitchen who doesn't want that??? I mean, hellooo validation!
Well...this recipe got that. AND I can't even take credit for it!
What does that say about my cooking abilities? Not much. BUT, I can vouch for the fact that this is family tested and approved, and though, no, I did not come up with this, I did make a slight alteration that I think made it even better than the original.
This is Tess Begg's chocolate chip bar recipe, and it is amazing! Check out the link to Tess's recipe video here for all the details.
And you know what's even better than a chocolate chip cookie dough bar made with creamy peanut butter and sweet maple syrup? One with raspberry jam, coconut chips, or almonds layered all over the top. Yupppppppp. It's delicious. I used the World of Chia raspberry jam but feel free to use whatever jam is your jam.
To edit her recipe:
1. Make the chocolate chip cookie dough base
2. Before adding the chocolate, I added 1/4th – 1/3rd cup of raspberry jam.
3. I put it in the freezer for about 30 minutes and then melted the chocolate for the top.
4. Once the chocolate was melted, I poured it over the top of the raspberry filling and smoothed it out.
5. Immediately after pouring the chocolate on, add the toppings. I used the remaining chocolate I had to drizzle over the toppings as well, just to make sure they stuck.
6. Freeze 1 - 2 hours or overnight before cutting into squares/bars.
This is also easily customizable, so you can change the flavor of the jam or the toppings to suit it more for you!
Because this is a no-bake, freezer friendly recipe it comes together with minimal equipment, making it easy to whip up a batch and have it available for days! These were always our first go-to choice for those after-dinner dessert cravings!
SO, I hope you enjoy this recipe that's not really my recipe. I know we did!
With love from Austin