Line an 8×8 square pan with parchment paper and put to the
In a large mixing bowl, add your dry cookie ingredients, and combine well.
Slowly add and mix in your maple syrup or agave until you have a crumbly texture.
Then add the milk. Mix until it forms a dough.
Transfer and press the dough into the parchment-lined pan and refrigerate until firm.
While chilling, start on the filling, combining all of the ingredients in a small saucepan. Heat on medium-low until all the ingredients are melted and well combined.
Pour the filling mixture over the cookie, and let cool in the refrigerator until fully set.
When set, cut into bars, place on a parchment-lined tray, and place in the freezer until your chocolate topping is ready.
Melt your chocolate chips in the microwave at 30-second intervals, or by using a double boiler on the stove. When melted, remove the bars from the freezer and fully immerse each bar into the melted chocolate, place them back on the lined tray and sprinkle with sea salt. Repeat this process until all bars are covered in the chocolate layer.
Place tray in the refrigerator until the chocolate is firm.
Transfer into a sealable container and store in the refrigerator until ready to enjoy.