Chocolate-Loaded Cookie Bars

Soft, chewy, and absolutely packed with choc. These cookie bars hide chunks of our M:lk® Choc and White Choc Cre&m® Wafer Bars, then get the grand finale: a drizzle of Hazel Daze and Choco Love. It’s a tray of pure joy  - soft, chewy, and built for real chocolate fans

You’ll need (makes 9 bars)

• 115g dairy-free butter

• 100g caster sugar

• 75g light brown sugar

• 1 tsp vanilla extract

• 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water)

• 270g plain flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 packs LoveRaw M:lk® Choc Cre&m® Wafer Bars

• 2 packs LoveRaw White Choc Cre&m® Wafer Bars

• 15g LoveRaw Hazel Daze spread

• 15g LoveRaw Choco Love spread

• Small handful of Christmas sprinkles (optional)

Method

1. Heat oven to 180°C and line a square baking dish with parchment paper.

2. In a large bowl, beat together the butter, caster sugar and brown sugar until creamy.

3. Add the aquafaba (or flax egg) and vanilla, then mix again.

4. Sift in the plain flour, baking powder and bicarb, and fold to a smooth cookie dough.

5. Break the wafer bars into squares (keep 1 stick of each flavour aside for topping).

6. Fold the remaining wafer pieces through the dough.

7. Chill the bowl in the freezer for 30 minutes (this helps with thick, chewy bars).

8. Press the dough evenly into the lined dish.

9. Chop the reserved wafer sticks into pieces and press over the top.

10. Bake for ~30 minutes until golden at the edges and just set in the centre.

11. Cool in the tin for at least 15 minutes.

12. Warm Hazel Daze in a microwave-safe bowl for ~15-20 seconds until pourable.

13. Repeat with Choco Love.

14. Drizzle both spreads over the cookie slab, add festive sprinkles, and let it set slightly.

15. Slice into 9 bars and enjoy.
    
    

Psst…

Want more spread-happy bakes and no-faff desserts? Head to our Spreads Recipes hub (scan the QR on your TryMe box) for ideas that pair perfectly with Hazel Daze and Choco Love.