Description
No Bake Cookie Dough Bars are an easy, delicious dessert featuring a safe-to-eat cookie dough base made with heat-treated flour and sweetened condensed milk, topped with rich melted chocolate and optional mini chocolate chips. These bars are perfect for satisfying your cookie dough cravings without the need for baking the bars themselves, making them a quick and indulgent treat ideal 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 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 the flour cool completely before using it to ensure safety and texture.
- Cream butter and sugars: In a large bowl or stand mixer bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add vanilla and salt: Beat in the vanilla extract and salt until fully combined to enhance the flavor of the dough.
- Combine flour: Gradually add the cooled, heat-treated flour to the butter mixture, mixing on low speed until just combined to avoid overworking the dough.
- Incorporate sweetened condensed milk: Pour in the sweetened condensed milk and mix until the dough is thick, sticky, and fully combined.
- Fold in chocolate chips: Gently fold 2 cups of semi-sweet chocolate chips into the dough, distributing them evenly without breaking the chips.
- Melt chocolate ganache: In a microwave-safe bowl, combine the remaining semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Alternatively, melt over a double boiler while stirring carefully.
- Prepare pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Press cookie dough into pan: Transfer the cookie dough into the prepared pan. Use your hands or a spatula to press the dough firmly and evenly into the bottom of the pan.
- Top with melted chocolate: Pour the melted chocolate ganache evenly over the cookie dough layer. Use a spatula to spread it smoothly and evenly over the surface.
- Add optional mini chips: Sprinkle mini chocolate chips evenly over the melted ganache while it is still wet to add texture and visual appeal.
- Chill bars: Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, allowing the bars to set completely.
- Slice and serve: Use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and use a sharp knife to cut into approximately 24 bars. Serve chilled or at room temperature.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Heat-treating the flour is essential to make it safe for consumption since this recipe does not bake the bars themselves.
- If you don’t have a food thermometer for the flour, bake the flour for the full 7 minutes and stir often to prevent burning.
- You can substitute vegetable oil with coconut oil for a slightly different flavor in the ganache.
- The bars are best eaten chilled but can be enjoyed at room temperature if preferred.
- If desired, add a pinch of salt on top of the chocolate ganache for a salted chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
