This treat is surprisingly simple to make. Traditionally made with old-school caramels, we use dates and milk to offer up a similar taste with a bit more nutrition.
1 tube (16 oz) sugar cookie dough
8 medjool dates, pitted
3 tablespoons coconut oil
¼ cup whole milk
¼ cup creamy peanut butter
¼ cup sugar
1 12-ounce bag semi-sweet chocolate chips
3 tablespoons sea salt
1 Preheat oven to 350 degrees (F). Spray 8 x 8 inch pan with cooking spray. Press cookie dough in one even layer on bottom of pan. Bake for 15 minutes, or until golden brown on edges. Let cool completely.
2. In a blender, combine dates, coconut oil, milk, peanut butter, and sugar and blend until smooth. Pour date mixture on top of cookie layer and spread in an even layer. Cover and freeze for one hour, or until hardened.
3. Once date layer is hardened, place chocolate chips in a medium bowl and microwave for 60 seconds on medium heat. Stir and continue to heat until all chips melted. Pour chocolate layer on top of date/peanut butter layer and spread evenly. Sprinkle with sea salt. Freeze for an hour or until hardened. Cut into squares before serving.