Using my salted double choc cookies in the base of these fudge bars makes this recipe extra special. A crunchy base filled with flavour and a soft, silky smooth filling… Effortless. You could store these in the freezer for weeks and they would still taste extra delicious, without taking up ample of space!
- 35 g coconut oil
- 3 tbsps maple syrup
- 170 g oat flour (you can just blend rolled oats, if you don’t have any flour to hand!)
- 1 tsp vanilla powder
- A pinch of salt
- 2 bags of Raw Bake Cookies (I used our salted double choc cookies)
- 140 g smooth peanut butter
- 150 g maple syrup
- 2 tbsp coconut oil
- A pinch of salt
- Line a loaf tin (20 cm x 10 cm) with baking parchment.
- To create the biscuit base, melt the coconut oil in a saucepan over a low heat until it becomes a liquid.
- Add the maple syrup to the saucepan and mix in with the coconut oil until well combined.
- Once the maple syrup has formed with the coconut oil, add in the oat flour, vanilla extract, salt and crumbled Raw Bake cookies until fully combined.
- Transfer the base mixture into your lined tin and press down firmly so it is even. Freeze the base, whilst you are creating the fudge filling!
- To make the fudge, combine the peanut butter, maple syrup, coconut oil and salt in a medium-sized pan and bring it all to the boil, make sure you are whisking the mixture constantly until it does boil!
- Once the fudge reaches a boil, keep whisking for about 3 minutes!
- Pour the fudge filling over the top of your base and place back into the freezer until solid! Remove from the freezer a good 30 minutes before slicing.
If you still haven’t got your Raw Bake fix, melt some chocolate and crumble more cookies over the top of the fudge.