The Inspiration

Rachael's Good Eats Cashew Chocolate Chip Cookie Skillet

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 Carob Chip Cookie Bars

Recipe Highlights

Carob Chips for Cashew Bars

  • 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!

Cashew Carob Chip Cookie Bar in Glass Pan

I knew it was a good recipe when I came home from work just two days later and saw this:

Remains of Cashew Carob Chip Bars

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 : )

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