If you read my last post about making homemade Laura Bars (and about saying my name right), then you know I happen to be very passionate about both of those things.
I loved my peanut butter bars so much that I decided to take on making a few of my other favorite flavors… starting with chocolate chip cookie because these always make me feel like I am getting a bit of a treat. I’m also really into chocolate chip cookies right now, so these help me control myself a bit better.
Also, I tend to scan my kitchen and see what ingredients I already have on hand before deciding what to make, and I had all of these ingredients in my pantry.
So I gave it a go with chocolate chip cookie dough Laura bars, and I am far from disappointed.
These were just as easy as the peanut butter ones- they simply use cashews instead of peanuts, and you have to press in chocolate chips at the very end as you make the bars.
Just like the other bars, all you will need is a food processor, a baking sheet, and some parchment paper.
Next week we will be trying our hand at lemon pie- but for now, enjoy these chocolate chip cookie Laura Bars!
Chocolate Chip Cookie Laura Bars
Here's What You Need:
14 Medjool dates or 20 small California dates
2C raw chashews
1/2 cup pure dark chocolate chips
Here's What You Do:
Pulse dates, cashews, and water in a food processor until well combined. It should look like a grainy paste. You will yield a better result if you put the dates on the bottom on the cashews on the top. Add an extra tablespoon of water if you find that your paste is too thick.
Use a spatula to remove paste from food processor. Press chocolate chips into paste evenly throughout.
Spread onto parchment paper (it will be very sticky). Place a second sheet of parchment paper across the top and press the paste firmly to make even.
Place in the refrigerator for approximately 20 minutes. Remove and cut into squares.
Store in an air tight container for one week or freeze for up to one month.