serves
16
prep time
40 minutes
cooking time
20 minutes
protein
9g
fat
7g
carbs
15g
calories
143
| Base Layer | |
|---|---|
| 250g | Macro Mike Choc Chip Cookie Baking Mix |
| 120ml | Milk of Choice |
| Caramel Layer | |
|---|---|
| 40g | White Chocolate (can use DF) |
| 4 tbsp | Almond butter |
| 1 tbsp | Monkfruit Golden Malt Syrup |
| 1/4 cup | Condensed Milk (can use plant based) |
| Top Layer | |
|---|---|
| 100g | Chocolate Melts (can use DF) |
| 1 tsp | Coconut Oil |
- Preheat oven to 180 degrees. Combine cookie baking mix with milk and then press into a small silicone baking dish. Bake for 8 minutes.
- Melt white chocolate and almond butter until smooth, stir in golden malt syrup and condensed milk. Spread over cookie base and then return the slice to the oven for a further 12 minutes. Allow slice to cool.
- Melt chocolate and coconut oil. Spread chocolate over slice. Refrigerate for 4 hours or until set.
- Slice into 16 bars and enjoy!
Featured in this recipe
Choc Chip Cookie Baking Mix (250g Bag)
Sale price$20.95
Caramelised White Choc
