(NC) Chewy, chocolate-flecked cookie dough stars in this five-ingredient dessert that’s as delicious as it is simple. The best part? From crust to crumble topping, it’s totally vegan.
We’ve swapped out the butter normally found in streusel for peanut butter (and the sugar for maple syrup), so you can actually feel good while indulging over the holidays.
“When lining a cake pan, first mist it with cooking spray so the parchment adheres to the pan,” recommends Michelle Pennock, executive chef for the PC test kitchen.
Chocolate Chip Cookie Bars with Peanut Butter Streusel
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 20 Bars
- 1 pkg (500 g) frozen PC plant-based chocolate chip cookie dough rounds
- 1½ cups (375 mL) quick-cooking (not instant) rolled oats
- ½ cup (125 mL) smooth peanut butter
- ¼ cup (60 mL) maple syrup
- Pinch (0.5 mL) salt
- Preheat oven to 375°F (190°C).
- Line 9-inch (2.5 L) square cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on two opposite sides. Arrange 16 frozen cookie dough rounds, ½ inch (1 cm) apart, in bottom of prepared pan. Bake until crust covers bottom of pan in even layer; 10 to 12 minutes. Remove from oven.
- Meanwhile, chop remaining four frozen cookie dough rounds. Mix together oats, peanut butter, maple syrup and salt using wooden spoon until combined. Stir in chopped cookie dough using wooden spoon.
- Sprinkle oat mixture over hot crust. Firmly press topping into dough using back of spoon to adhere and smooth top. Bake until edges are golden; 10 to 12 minutes.
- Let cool completely in pan on rack, about 1 hour. Lifting with parchment paper, transfer to cutting board; cut into bars.
Nutritional information per serving: calories 190, fat 9 g (3 g of which is saturated), sodium 110 mg, carbohydrates 25 g, fibre 1 g, sugars 13 g, protein 4 g.