Chocolate Chip Cookie Dough Bars are an indulgent no-bake treat that combines the irresistible flavor of raw cookie dough with a rich chocolate topping. Made without eggs and heat-treated flour, these bars are safe to eat and perfect for satisfying your sweet cravings. Whether for a party, dessert platter, or late-night snack, they’re a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- No-Bake Delight: No oven required, making it perfect for any season.
- Safe to Eat: Made with heat-treated flour and no eggs for worry-free enjoyment.
- Rich and Decadent: Creamy cookie dough base topped with a luscious chocolate layer.
- Customizable: Add nuts, sprinkles, or other mix-ins to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough Layer:
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour (heat-treated)
- Sweetened condensed milk
- Mini chocolate chips
For the Chocolate Topping:
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Make the Cookie Dough Layer:
- In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla extract and sweetened condensed milk.
- Gradually add the heat-treated flour and mix until combined.
- Fold in the mini chocolate chips.
- Spread the cookie dough evenly into the prepared baking dish.
- Make the Chocolate Topping:
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the cookie dough layer and spread evenly.
- Chill: Refrigerate the bars for at least 2 hours, or until firm.
- Slice and Serve: Remove from the pan using the parchment overhang, slice into bars, and serve chilled or at room temperature.
Servings and Timing
- Servings: Makes 12-16 bars (depending on size)
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Nutty Addition: Add chopped pecans, walnuts, or almonds to the dough for added crunch.
- Peanut Butter Twist: Swirl peanut butter into the chocolate topping before chilling.
- Sprinkle Fun: Top with rainbow or chocolate sprinkles for a festive touch.
- Dairy-Free Option: Use plant-based butter, dairy-free condensed milk, and vegan chocolate chips.
Storage/Reheating
- Storage: Store bars in an airtight container in the refrigerator for up to 1 week.
- Freezing: Wrap individual bars tightly in plastic wrap and freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These bars are best served cold or at room temperature and do not require reheating.
FAQs
1. How do I heat-treat flour?
Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, to kill any potential bacteria.
2. Can I use regular chocolate chips instead of mini chips?
Yes, but mini chips ensure even distribution in the cookie dough layer.
3. What can I use instead of sweetened condensed milk?
You can substitute with an equal amount of heavy cream and powdered sugar, mixed until thick.
4. Can I use dark chocolate for the topping?
Absolutely! Dark chocolate adds a deeper, less sweet flavor.
5. Are these bars safe for kids?
Yes, they’re made with no raw eggs and heat-treated flour, making them safe for all ages.
6. Can I double the recipe?
Yes, use a 9×13-inch pan and double all ingredients. Adjust chilling time as needed.
7. Can I add other mix-ins?
Yes, try dried fruits, toffee bits, or shredded coconut for variety.
8. How do I prevent the chocolate topping from cracking?
Add a bit of vegetable oil to the chocolate mixture to keep it smooth and pliable.
9. Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can be used as a substitute.
10. Can I make this gluten-free?
Yes, use gluten-free all-purpose flour and heat-treat it as usual.
Conclusion
Chocolate Chip Cookie Dough Bars are the ultimate no-bake indulgence, perfect for satisfying your sweet tooth without turning on the oven. With their creamy cookie dough base and decadent chocolate topping, they’re a versatile treat that’s perfect for any occasion. Make a batch today and enjoy the rich, gooey goodness of these irresistible bars!
PrintChocolate Chip Cookie Dough Bars
These no-bake Chocolate Chip Cookie Dough Bars are a dreamy dessert for cookie dough lovers. They feature a soft, egg-free cookie dough base layered with a rich chocolate topping. Perfect for parties, potlucks, or a sweet indulgence at home.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Cookie Dough Base:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 tbsp milk (or heavy cream)
- 1 tsp vanilla extract
- 1 1/4 cups (160 g) all-purpose flour, heat-treated (see notes)
- 1/4 tsp salt
- 3/4 cup (135 g) mini chocolate chips
For the Chocolate Topping:
- 1 cup (200 g) semi-sweet chocolate chips
- 1 tbsp coconut oil or butter
Instructions
- Prepare the Flour (Optional but Recommended):
- To make the flour safe to eat raw, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until it reaches 165°F (74°C). Let cool completely.
- Make the Cookie Dough Base:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- Gradually add the heat-treated flour and salt, mixing until well combined.
- Fold in the mini chocolate chips.
- Assemble the Bars:
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper. Press the cookie dough evenly into the bottom of the dish. Chill in the refrigerator for at least 30 minutes.
- Prepare the Chocolate Topping:
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil (or butter) in 30-second increments, stirring after each, until smooth.
- Pour the melted chocolate over the chilled cookie dough layer and spread evenly.
- Chill and Cut:
- Return the dish to the refrigerator and chill for 1-2 hours, or until the chocolate topping is set.
- Use a sharp knife to cut into bars or squares.
- Serve:
- Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 1 week.
Notes
- To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Customize by adding chopped nuts, white chocolate chips, or sprinkles to the cookie dough base.
- For easier slicing, let the bars sit at room temperature for 5-10 minutes before cutting.