Description
No Bake Cookie Dough Bars are a delightful and easy-to-make dessert that mimics the taste of classic cookie dough but without the need to bake the entire treat. With a rich, buttery dough base, loaded with chocolate chips, and topped with a luscious melted chocolate ganache, these bars are perfect for satisfying sweet cravings quickly. The recipe involves heat-treating the flour for safety, mixing ingredients to form a thick, sticky dough, pressing it into a pan, and chilling until set, making it an ideal no-bake dessert 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
- ½ cup mini chocolate chips (optional, for topping)
- 2 tablespoons vegetable oil (for melting chocolate)
Instructions
- Preheat and heat-treat 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). If a thermometer is not available, bake for the full 7 minutes, stirring frequently to prevent burning. Let the flour cool completely before using.
- Cream the butter and sugars: In a large bowl or stand mixer bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 3-5 minutes until light and fluffy.
- Add vanilla and salt: Beat in the vanilla extract and salt until well combined.
- Combine flour with butter mixture: Gradually add the cooled heat-treated flour to the butter mixture, mixing on low speed until just incorporated. Avoid overmixing to keep the dough tender.
- Add sweetened condensed milk: Pour in the sweetened condensed milk and mix until the dough is thick, sticky, and all ingredients are evenly incorporated.
- Fold in chocolate chips: Gently fold in 2 cups of semi-sweet chocolate chips for bursts of chocolate throughout the dough.
- Melt chocolate topping: In a microwave-safe bowl, combine the remaining chocolate chips and 2 tablespoons vegetable oil. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt using a double boiler over simmering water.
- Prepare pan and spread dough: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Transfer the cookie dough mixture to the pan and evenly press it down with your hands or a spatula.
- Add melted chocolate layer: Pour the melted chocolate ganache evenly over the cookie dough layer and spread it smoothly with a spatula.
- Optional topping: Sprinkle mini chocolate chips over the ganache while it is still wet for added texture and decoration.
- Chill to set: Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight to allow the bars to firm up completely.
- Cut and serve: Using the parchment overhang, lift the set bars out of the pan. Place on a cutting board and slice into approximately 24 bars with a sharp knife. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Heat-treating the flour is essential for safety since the cookie dough is not baked after mixing.
- Press the dough evenly to ensure consistent bar thickness and proper setting.
- You can substitute mini chocolate chips with chopped nuts or other toppings if desired.
- If you prefer a firmer crust, refrigerate bars overnight instead of just 2 hours.
- Store leftover bars in the refrigerator to maintain freshness and prevent melting.
