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  • Writer's pictureCaitlin Berenson

white chocolate peppermint cookie dough bars

vegan, gluten-free

 

HIIIIII it’s been a min!! I’ve been so busy with senior year and college stuff but it was all worth it because I’m going to my dream school and nutrition program, Syracuse University!🍊 Lots of dietetics student content will be coming your way in the fall :) ⁣⁣

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There’s been a box of Thrive Market candy canes sitting in my kitchen since Thanksgiving…it was about time I open it and make these WHITE CHOCOLATE PEPPERMINT COOKIE DOUGH BARS🤍❤️ Hoping to squeeze in at least 1 or 2 more holidayish recipes this week before Christmas is over😫⁣⁣

INGREDIENTS:

Cookie dough layer:

• 3/4 cup oats⁣⁣

• 1/3 cup peanut butter⁣⁣

• 3 tbsps maple syrup⁣⁣


White chocolate layer:

• 1/2 cup vegan white chocolate chips⁣⁣

• 1 tbsp coconut oil⁣⁣

• 1 candy cane, crushed⁣⁣


DIRECTIONS:

  1. Line an 8x8 pan with parchment paper.

  2. In a small bowl, mix all the ingredients for the cookie dough.

  3. Spread dough into a thin layer in the pan.

  4. Freeze for 30 minutes.

  5. Melt the white chocolate and coconut oil. Pour over the frozen cookie dough layer and spread evenly.

  6. Sprinkle with crushed candy cane.

  7. Freeze for at least 20 more minutes and cut into bars!

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