No Bake Kitchen Sink Cookie Bars

• 3/4 C vegan butter, melted and cooled
• 3 Tbsp almond milk
• 3/4 C coconut sugar
• 1 C Stevia
• 1/2 Tbsp vanilla
• 1 1/2 C almond flour
• 2/3 C coconut flour
• 1/2 tsp fine sea salt (or regular salt)
• 1 oz. kettle cooked potato chips
• 1 oz. gluten free mini pretzels
• 3/4 C sugar free chocolate chips
• 1/2 tsp coconut oil

1. Line an 8x8 baking dish with parchment paper and set aside. Add the potato chips and pretzels to a ziploc bag, then crush into small pieces. Set aside.
2. In a large mixing bowl, whisk together the melted butter, milk, coconut sugar, Stevia, and vanilla until well combined.
3. In a separate bowl, sift* the almond flour, coconut flour, and salt. Gently fold into the wet ingredients until well combined.
4. Fold in 1/2 cup of the chocolate chips and 1/3 of the bag of crushed chips/pretzels.
5. Add the cookie dough to the prepared pan and press firmly into an even layer.
6. Melt the remaining chocolate chips with the coconut oil in the microwave until the chocolate is drippy and smooth. Drizzle the chocolate over the cookie dough, then sprinkle the remaining chips/pretzels on top.
7. Freeze for 30 minutes, then slice into 16 bars and enjoy! Store your no bake cookie bars in the fridge.

*Sifting is important because almond flour and coconut flour clump together easily, which makes mixing difficult. If you can't sift, make sure to whisk the dry ingredients really well in their own bowl before folding into the wet ingredients.

See blog post for ingredient substitutions.

Nutrition facts are a calculated estimate of 1 bar (1/16 of the cookie dough), including all the mix ins.