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
Scale
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.
