I had seen this decadent skillet cookie all over Instagram and was so excited to finally try it when Sugar Free Lent was over. I ended up making a few tweaks to Rachael DeVaux’s recipe and decided that my creation would be more accurately called Cashew Carob Chip Cookie Bars.
Cashew Carob Chip Cookie Bars Recipe
- Cashew Butter: I used Georgia Grinder’s creamy natural cashew butter, while Rachael used Crazy Richard’s version. Any brand should work – you could even try using a different nut butter!
- Carob Chips: Rachael’s recipe called for “½ Eating Evolved Midnight Coconut Chocolate Bar (no added sugar), chopped into small pieces.” I didn’t have time to make it the Whole Foods (the only place I know near me that sells Eating Evolved), so I picked up Chatfield’s Carob Chips at Publix instead. I had never tried these before but found them to be a great vegan alternative to chocolate chips. I’m not sure my SO even noticed they weren’t real chocolate chips!
- Baking Dish: Part of the glory of Rachael’s original recipe is that it’s made in a skillet. However, many of us, including myself, do not already have a good baking skillet. Thus, I went with an 8×8-inch glass baking pan.
- Baking Time: I originally thought that the height of my batter in the 8×8-inch glass baking pan would be similar to Rachael’s in her 8-inch skillet and that the baking time would be similar. It turns out the glass pan needed some more time. When I took it out after 21 minutes it was still very gooey. I would recommend leaving it in for at least 25 minutes. Once the inside is a little firmer, you can go ahead and turn the broiler on for a minute or two to give your bake a crisp top. Just be sure to keep an eye on it in the broiler!
I knew it was a good recipe when I came home from work just two days later and saw this:
My SO who claims he doesn’t like sweets, and has definitely never expressed interested in dairy-free, gluten-free, or grain-free desserts had devoured the dish. There’s not much more rewarding than that : )