A rich and decadent three-layer homemade dark chocolate candy bar that is dairy-free, gluten-free, soy-free and peanut-free. It starts with a sweet and crumbly cookie layer under a creamy almond butter layer that is topped with rich dark chocolate and flaky sea salt. This no-bake recipe comes together quickly and easily and can be stored in your freezer for whenever a candy bar craving hits.
With Halloween candy everywhere already, I’ve been daydreaming about my ideal candy bar. It would, of course, have to include dark chocolate. I also love when candy bars have different layers that provide different flavors and textures in each bite. The obvious combination for me is rich dark chocolate and creamy sweet almond butter. Is there really anything better in the dessert world?
I took things a step further here and added one more important element: the cookie crust base! To me, a good candy bar has some texture to it. It just has to! So that is what I did here. These little candy bars are pure perfection and satisfy all my chocolate-lovin cravings.
I like to garnish them with a sprinkle of flaky sea salt to bring out the flavors and make the bars even more addictive.
You will find that there is very little hands-on time with this recipe. You will need to allow time for each layer to set in the freezer before topping with the next layer. But other than that, this recipe is super low maintenance and very straight forward.