- 1 pint Chocolate Chip Cookie Dough Non-Dairy, divided
- 1/2 cup unsalted vegan butter, softened
- 1/3 cup light brown sugar, packed
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups oat flour
- 2 cups mini vegan chocolate chips, divided
- Vegan buttercream frosting and sprinkles (optional)
Prep Time: 20 min
Total Time: 2 hours and 20 minutes
Total Yield: 16 bars
Line an 8” x 8” baking dish with parchment paper, allowing the sides to overhang slightly. Reserve 1/3 cup of Chocolate Chip Cookie Dough Non-Dairy with the dough chunks removed for the ganache topping. Set aside.
Combine the butter, brown sugar, and powdered sugar in a large bowl with a hand mixer until light and fluffy. Add the vanilla and mix until combined. Alternate adding the oat flour and remaining Non-Dairy, mixing until combined. Stir in 1 cup of the chocolate chips.
Spread the Non-Dairy mixture evenly in the prepared pan. Freeze while making the topping.
Melt remaining 1 cup of chocolate chips and 1/4 cup of Non-Dairy in 30-second increments in the microwave, stirring in between until melted completely. Spread the ganache evenly over the Non-Dairy mixture and freeze for 2 hours or until firm.
Remove from the pan and cut into 16 bars.
Decorate with vegan buttercream frosting and sprinkles if desired, and enjoy!
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