If you’ve ever dreamed of indulging in the irresistible taste of cookie dough without the worry of raw eggs or the hassle of turning on the oven, you are in for a treat. This No Bake Cookie Dough Bars Recipe brings together all the nostalgia of cookie dough in a rich, satisfying bar form that sets beautifully in the fridge. Creamy, chocolaty, and perfectly sweet, these bars are a crowd-pleaser at parties or a comforting treat after a long day. Get ready to dive into a dessert that boasts soft, chewy texture with pockets of melty chocolate, all without baking a single minute in your kitchen.
Ingredients You’ll Need
This recipe excels in simplicity, making it approachable for even the busiest bakers or dessert lovers. Each ingredient plays a crucial role: the butter and sugars create a luscious base, the heat-treated flour ensures safety and structure, while the chocolate layers add that unforgettable richness.
- Unsalted butter (1 cup or 2 sticks): Provides a creamy, smooth texture and rich flavor, softened for easy mixing.
- Granulated sugar (¾ cup): Adds sweetness and a slight crunch to balance the softness of the dough.
- Light brown sugar (¾ cup, packed): Brings moisture and a hint of molasses flavor for depth.
- Vanilla extract (1 teaspoon): Infuses the dough with aromatic warmth that enhances every bite.
- Salt (¼ teaspoon): Balances the sweetness and elevates the overall flavor.
- All-purpose flour (2 ¼ cups, heat-treated): Gives structure to the dough while ensuring it’s safe to eat raw when properly baked beforehand.
- Sweetened condensed milk (1 can, 14 ounces): Binds the ingredients into a luxuriously sticky and sweet dough.
- Semi-sweet chocolate chips (2 cups): Melted and stirred in for pockets of chocolatey goodness and an indulgent ganache topping.
- Mini chocolate chips (½ cup, optional): Sprinkled on top for added texture and a pretty finish.
- Vegetable oil (2 tablespoons): Helps achieve a smooth, glossy melted chocolate for the topping.
How to Make No Bake Cookie Dough Bars Recipe
Step 1: Heat-Treat the Flour
First things first, heat-treat your flour to make it safe for raw consumption. Spread the flour evenly on a baking sheet and bake it at 350°F for about 7 minutes, stirring halfway through so it doesn’t burn. The internal temperature should reach 165°F for safety, but if you don’t have a thermometer, baking the full 7 minutes while stirring frequently will do the trick. Allow the flour to cool completely before using it in your dough.
Step 2: Cream the Butters and Sugars
In a large bowl or your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—this usually takes 3 to 5 minutes. This process builds the foundation for your cookie dough’s texture and sweetness, so don’t rush it!
Step 3: Add Vanilla, Salt, and Flour
Beat in the vanilla extract and salt until well combined. Then, gradually add the cooled, heat-treated flour on low speed to prevent overmixing. Combining these elements slowly ensures your bars will have that perfect chew without becoming dense.
Step 4: Incorporate Sweetened Condensed Milk
Pour in the sweetened condensed milk and mix gently until everything is evenly combined and the dough takes on a thick, sticky consistency. This ingredient is the magic that holds your dough together and gives it that signature luscious bite.
Step 5: Mix in Chocolate Chips
Fold in the 2 cups of semi-sweet chocolate chips carefully, distributing chocolatey pockets throughout the dough. This step makes every bite delightfully melty and sweet, adding bursts of chocolate in every square.
Step 6: Prepare the Chocolate Ganache
In a microwave-safe bowl, combine remaining chocolate chips and vegetable oil. Heat in 30-second intervals, stirring after each, until smooth and silky. The vegetable oil adds shine and smooths the texture for a perfect ganache veneer over your bars.
Step 7: Assemble and Chill
Line a 9×13 inch pan with parchment paper, leaving extra overhang for easy removal. Press the cookie dough into the pan evenly using hands or a spatula. Pour the melted chocolate ganache over the top, spreading it into a smooth layer. If you love texture, sprinkle mini chocolate chips over the ganache while it’s still soft. Cover with plastic wrap and refrigerate for at least two hours or, even better, overnight. The chilling time is essential for setting these bars firmly.
Step 8: Slice and Serve
Use the parchment paper overhang to lift the bars from the pan and place on a cutting board. Slice into approximately 24 squares. Serve chilled or at room temperature for that perfect chewy, creamy, chocolatey experience every time.
How to Serve No Bake Cookie Dough Bars Recipe
Garnishes
To amp up the presentation, consider a light dusting of powdered sugar or a drizzle of white chocolate over each bar. Fresh berries or a sprinkle of flaky sea salt also add beautiful contrast and flavor layers, enhancing the richness of these bars.
Side Dishes
Pair these bars with a cold glass of milk or a warm cup of coffee or tea to balance the sweet richness. For gatherings, fresh fruit or vanilla ice cream make dreamy side accompaniments that elevate the entire dessert experience.
Creative Ways to Present
For parties, cut the bars into bite-sized squares and arrange on a decorative platter or stack them in pretty layers with parchment squares in between. You can also serve them alongside mini dessert spoons and toothpicks for easy grabbing and sharing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator. They will maintain their chewy, moist texture for up to a week, making them perfect for weeklong indulgences or sweet snacking throughout the days ahead.
Freezing
You can freeze these bars for up to 3 months. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw in the fridge overnight for best texture and freshness when you’re ready to dig in again.
Reheating
Since these bars are best enjoyed chilled or at room temperature, reheating is not necessary. However, if you prefer them softened, let them sit out at room temperature for 10-15 minutes before serving to regain that perfect chewy softness.
FAQs
Can I use all-purpose flour without heat-treating it?
For safety reasons, it’s important to heat-treat the flour to eliminate potential bacteria since this recipe does not involve baking the bars themselves. Heat treatment by baking the flour ensures it’s safe for raw consumption.
Is it possible to make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that can be heat-treated similarly. Just be sure the blend doesn’t contain any raw gluten-containing ingredients for safety and the best texture.
Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Dark chocolate will give a richer, slightly more bitter contrast to the sweet dough if that’s your preference. Adjust chocolate chip amounts to taste and enjoy the depth of flavor.
How long do these bars last at room temperature?
Because of the perishable ingredients like butter and sweetened condensed milk, it’s best to store these bars in the refrigerator. They can sit out for short periods when serving but should be refrigerated promptly afterward.
Can I make smaller or larger batches of this recipe?
Definitely. This recipe scales well, but adjust ingredient quantities proportionally and use a pan size consistent with the amount of dough for even thickness. Keep in mind chilling times might vary depending on thickness.
Final Thoughts
Making the No Bake Cookie Dough Bars Recipe is like giving yourself permission to enjoy all the comforting cookie dough flavors without any fuss or worry. Whether you’re serving friends, looking for a quick dessert fix, or simply craving a personal treat, these bars hit every sweet spot. I can’t wait for you to try this recipe and discover how easy and utterly delicious no-bake desserts can be. You’re going to love sharing this gem with everyone you know!
Print
No Bake Cookie Dough Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes (for heat-treating the flour)
- Total Time: 2 hours 27 minutes (includes chilling time of 2 hours)
- Yield: 24 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These No Bake Cookie Dough Bars offer a delicious, easy-to-make dessert that combines safe-to-eat cookie dough with a luscious chocolate ganache topping. Perfectly sweet and chewy with a rich chocolate layer, these bars need no baking beyond heat-treating the flour and are chilled to set, making them an ideal treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour, heat-treated
- 1 (14 ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
Topping
- 2 tablespoons vegetable oil (for melting chocolate)
- ½ cup mini chocolate chips (optional, for topping)
Instructions
- Heat-treat the Flour: Preheat your oven to 350°F (175°C). Spread the 2 ¼ cups of all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 165°F (74°C). Let it cool completely before use.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add Vanilla and Salt: Beat in vanilla extract and salt until thoroughly combined.
- Mix in Flour: Gradually add the cooled, heat-treated flour to the butter mixture, mixing on low speed just until combined to avoid overmixing.
- Incorporate Sweetened Condensed Milk: Pour in the sweetened condensed milk and mix until the dough is thick and sticky and all ingredients are evenly incorporated.
- Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips to the dough.
- Melt Chocolate Ganache: In a microwave-safe bowl, combine remaining semi-sweet chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring after each, until smooth and melted, or melt using a double boiler.
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Spread Cookie Dough: Transfer the cookie dough to the prepared pan and evenly press it into an even layer using your hands or a spatula.
- Add Chocolate Ganache: Pour the melted chocolate ganache over the cookie dough layer and spread into a smooth, even layer with a spatula.
- Optional Topping: Sprinkle mini chocolate chips over the wet ganache if desired.
- Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight to allow the bars to set completely.
- Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into approximately 24 squares. Serve chilled or at room temperature. Store leftovers in an airtight container refrigerated up to one week.
Notes
- Heat-treating flour ensures it is safe for no-bake recipes by eliminating potential bacteria.
- For easiest slicing, chill the bars overnight.
- Use parchment paper overhang to remove bars cleanly from the pan.
- Vegetable oil in melted chocolate makes a shiny, smooth ganache topping.
- Can customize by adding nuts or different types of chocolate chips.
- Store bars refrigerated to maintain freshness and texture.
