Description
Delight in these easy, no-bake Cookie Dough Bars that combine a graham cracker base with a soft, safe-to-eat cookie dough layer and a luscious melted chocolate topping. Perfect for a sweet treat, these bars are creamy, chocolatey, and require no oven baking beyond heat-treating the flour, making them a quick and simple dessert option.
Ingredients
Scale
Cookie Dough Layer
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heat-treated all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Base Layer
- 2 cups graham cracker crumbs
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter, melted
Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil
Instructions
- Prepare the Cookie Dough: In a large bowl, beat the softened butter along with the brown sugar and granulated sugar until the mixture is light and fluffy. Mix in the vanilla extract until fully combined. Gradually add the heat-treated flour and salt, stirring until a soft dough forms. Gently fold in the mini chocolate chips to evenly distribute them through the dough.
- Make the Base Layer: In a separate bowl, combine the graham cracker crumbs, sweetened condensed milk, and melted butter. Stir thoroughly until the mixture is evenly blended. Line an 8×8-inch baking pan with parchment paper for easy removal later. Press the graham cracker mixture firmly and evenly into the bottom of the pan to form a sturdy base layer.
- Assemble the Bars: Spread the prepared cookie dough mixture evenly on top of the graham cracker base, pressing gently to flatten and smooth the top layer so it is even.
- Melt the Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Finish and Chill: Pour the melted chocolate over the cookie dough layer and spread it evenly with a spatula. Place the pan in the refrigerator and allow the bars to chill for at least 2 hours or until the chocolate topping is firm and set.
- Serve: Once firm, cut the chilled dessert into 16 bars. Serve them chilled for the best texture and flavor.
Notes
- Heat-treat the flour by baking it at 350°F for about 5 minutes to make it safe for raw consumption.
- Store the bars refrigerated to keep them firm and fresh.
- You can customize by adding chopped nuts or swapping the chocolate chips for different flavors like white chocolate or peanut butter chips.
