Caramel Cookie Sandwiches

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:50 m

We teamed up with the plant-based geniuses over at Oddlygood and used their Dreamy Caramel Dessert Pots to create this amazing summer snack. Our BOSH! Caramel Cookie Sandwiches are the perfect sweat treat and come backed with amazing caramel and peanut flavours. If you're looking for a post-bbq indulgence this year, we have you covered!

Start cooking ➞




For the cookies

<item-todo-done>90g dark brown sugar<item-todo-done><item-todo-done>60ml oat milk<item-todo-done><item-todo-done>180g plain flour<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>40g dark chocolate<item-todo-done><item-todo-done>120g plant-based butter<item-todo-done><item-todo-done>90g granulated sugar<item-todo-done><item-todo-done>120g rolled oats<item-todo-done><item-todo-done>1 tsp bicarbonate of soda<item-todo-done>

For the insides

<item-todo-done>4 Oddlygood Dreamy Caramel Desserts<item-todo-done><item-todo-done>4 tbsp peanut butter<item-todo-done>

To serve

<item-todo-done>30g salted peanuts<item-todo-done><item-todo-done>20g dark chocolate<item-todo-done>

Before you start

Oven preheated to 180C, fan setting | Mixing bowl | Powerful food processor, not a blender | Large baking-paper lined baking tray

Prepare the Oddlygood Pots and Oats

  • Place the 4 pots of Oddlygood Dreamy Caramel Pots in the freezer and freeze overnight
  • Sprinkle the oats over a roasting dish and bake in the oven for 5 minutes until golden brown
  • Add the butter and sugars to a mixing bowl and beat into a cream
  • Add the flour, cooled oats, baking powder and bicarb in the second bowl and stir to combine
  • Add the dry mix to the wet mix with the plant-based milk and fold to combine
  • Cut the chocolate into 1/2 cm pieces, add them to the bowl and fold to combine

Prepare and bake the cookies

  • Split the mixture into 12 equal pieces and roll into neat balls
  • Space the balls out onto the baking trays, leaving 2 inch gaps between them
  • Put the trays in the fridge and leave to cool for 15-20 minutes or until nice and firm
  • Put the trays in the oven and bake for 14-15 minutes until slightly golden
  • Remove from the oven, transfer to a wire cooling rack and leave to cool to room temperature

Build the Ice Cream Sandwiches

  • Lay the cookies out on a clean surface, smooth side up
  • Spread a little peanut butter over each cookie
  • Scoop the Oddlygood Salted Caramel Pots into the food processor and pulse until smooth and creamy
  • Transfer the Oddlygood Salted Caramel Pots on to 6 of the cookies in equal measure
  • Top the Oddlygood-topped cookies with the remaining cookies and give them a gentle push to secure them
  • Put the ice cream sandwiches on a tray, put the tray in the freezer and freeze for an hour to firm up

Finish and serve

  • Put the peanuts in the mortar and crush into a rough meal with the pestle
  • Grate the dark chocolate with the fine side of the grater
  • Spread the peanuts and the grated chocolate out on a plate, take the sandwiches out of the freezer and gently roll them over the mixture to cover the exposed filling
  • Once all the sandwiches have been rolled and serve immediately
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