Posted on by Macro Mike

PB Caramel Cookie
Dough Bars

Created by: @emswanston

Just when you thought you'd seen it all! Time for some peanut butter caramel cookie dough bars that are so easy to make, and don't contain dates either so they're super low in sugar. As always our recipes are plant based, gluten free, and dairy free, but the bonus on these snack bars is you don't even have to bake them.



  • 1/2cup / Coconut flour
  • 1tbsp / Macro Mike Cookie Dough Protein Powder
  • 1/4cup / Coconut oil, melted
  • 1/4cup / Maple syrup (if keto try monk fruit based maple syrup)
  • 1tsp / Vanilla
  • Pinch of salt
  • 1tbsp / Cacao nibs PB



  • 1/4cup / Dark chocolate (double to coat entire bar)
  • 1tsp / Coffee, instant (optional, but highly recommended!)
  • 1tsp / Coconut oil
  • Pinch of salt (extra for serving)


Line a small rimmed baking dish or loaf pan with non-stick parchment paper and set aside.
Mix the base ingredients together and press into a smooth even layer in the bottom of the baking dish.
Set aside.
Place all ingredients for the peanut butter caramel in to a small bowl and stir until smooth, creamy and well combined.
Pour peanut butter caramel over your cookie dough base and smooth in to a nice, even layer.
Place in the freezer to set - should be ready in 20-30 minutes.
Melt together chocolate, coconut oil and espresso double broiler style, by placing the chocolate in to a bowl then sitting it on a small sauce pan filled with about 2 cm of water, let the water simmer, without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
Pour the chocolate over the bars before slicing if you only want the top layer to be chocolate, or slice first and then coat in chocolate.
Bars need to be kept refrigerated, best stored in an air tight container but can also be frozen.

goodies in this recipe!!

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