You don't like the taste of maca powder? This recipe might change your mind! These Maca Cookie Dough Caramel Bars are made of chocolate, caramel, and cookie dough. Sounds great, right? You'll know it is!
In a food processor, add all base ingredients. Blend them together until smooth. They should be able to stick together when pressed between your fingers.
Transfer the mixture to the prepared pan. Use a silken spatula or spoon to press the mixture down to form a base.
Place the pan in the freezer while we make the caramel layer.
To make the caramel:
Drain out the water from the pitted dates. Save 1 Tbsp and add it with the soaked dates to the same food processor. (You don't need to wash it.)
Add peanut butter and melted cacao butter. Blend them all together until smooth (as shown in the picture above). You might need to stop and scrape down the sides as needed.
Take the pan out from the freezer. Transfer the caramel mixture into the pan and spread it out evenly to cover the base.
Sprinkle the cacao nibs on top of the caramel layer. Return the pan to the freezer for 4~6 hours until the caramel layer is set.
To make the chocolate topping:
Add the chocolate and cacao butter to a heat-resistant bowl. Use a double boiler (bain-marie) to melt them together until nice and smooth.
Remove the pan from the freezer. Pour the melted chocolate on top of the caramel layer. Wiggle the pan to let the melted chocolate evenly cover the caramel layer.
Let it sit for 1 minute to let the chocolate harden. Then cut into 8 squares and enjoy!
Notes
Storage: Store in a container in the fridge for 3 days or 2 weeks in the freezer.
*Maca powder: Maca powder from different brands will have a different taste. You can try different ones to find the one that suits you best! I personally like this.
*Cacao butter: You can also use melted coconut oil.