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For the cookie batter, vegan margarine is creamed with raw and brown sugars, vanilla, and then combined with flour, baking powder, salt, and chopped dairy-free dark chocolate. The batter is spread in a skillet, topped with caramel sauce, and layered with remaining dough. After baking at 350°F (180°C) for 30–35 minutes until golden, the skillet is best enjoyed warm. Toppings like extra caramel, coconut whipped cream, or vegan ice cream elevate this treat to a new level of indulgence. The host emphasizes grabbing lots of ice cream and sharing with loved ones, as the dessert’s irresistible crunch on the outside contrasts beautifully with its soft, warm center.