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Copycat Chocolate Chip Cookie Larabars Recipe

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This recipe for Copycat Chocolate Chip Cookie Larabars is from Carlton Cooks! Innovation in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 Medjool dates, pitted
1 1/2 c. cashews
1/2 c. chocolate chips
1 tbsp. vanilla
1/2 tsp. sea salt
water
Directions:
Directions:
Soak dates and cashews in water for 15 minutes, then drain and press water out. Pour the cashews, dates and salt in the bowl of a food processor, and turn on. While the processor is running, add vanilla, if needed you can add 1 tsp. of water to make the consistency of dough. Stop the processor and check the mixture inside. If it sticks together when you smush it, then you have the right consistency. If it’s still crumbly, add more water. You don’t want to add too much water because the bites will be too sticky. When you have the right consistency, add the chocolate chips. Mix by hand (this may require a bit of elbow grease).

Press mixture into a parchment-lined 8" x 8" baking pan. Chill in the refrigerator about 30 minutes or until firm.

Use parchment flaps to lift the bars out of the pan. Cut into bars. Makes 8 bars, depending on what size you cut them.

Store in an airtight container in the refrigerator or freezer for a week or so, if they last that long.
Personal Notes:
Personal Notes:
We use raw cashews and the Enjoy Life brand of chocolate chips.

 

 

 

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