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Chocolate Chip Cookie Dough Bars

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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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/chocolate-chip-cookie-dough-bars/