No Bake m&m Cookie Dough Bars

No Bake m&m Cookie Dough BarsWhen I was a kid, I ate cookie dough without inhibition.  That was before I learned that raw eggs are dangerous, so I enjoyed the salty-sweet, floury, graininess without fear.  

Of course, I grew up, and now I know better.  I didn’t let my own kids eat raw dough (usually), and I got away from that habit, myself.  Then I found this recipe, which doesn’t contain eggs, and thought it would be fun for some kids that I know.  I wasn’t even going to eat any, since I’m no longer even tempted by raw dough  (I told you, I grew up), but then I tried them. These no bake cookie dough bars are yum, yum, YUMMY, and maybe even slightly addictive.  The good news is that they’re really rich, so you won’t eat a lot at one time, but the other news is that you’ll be back, later, for more.No Bake m&m Cookie Dough Bars

No Bake m&m Cookie Dough Bars
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Prep Time
15 min
Total Time
3 hr
Prep Time
15 min
Total Time
3 hr
Ingredients For Cookie Dough
  1. ½ c. unsalted butter, softened (may use salted butter, but reduce sea salt to ¼ teaspoon)
  2. ¾ c. packed light brown sugar
  3. 1 tsp. vanilla extract
  4. 2 c. all purpose flour
  5. ¾ teaspoon sea salt
  6. 1 (14 oz.) can sweetened condensed milk
  7. ½ teaspoon vanilla
  8. ½ cup chocolate chips (semi-sweet or milk)
Ingredients For Topping
  1. ½ cup creamy peanut butter
  2. ½ cup milk chocolate chips
Instructions
  1. Directions For Cookie Dough
  2. Line an 8 x 8 inch pan with parchment paper.
  3. Combine flour and sea salt in a small bowl, and whisk with a fork.
  4. Combine butter and brown sugar in a mixer bowl, and beat until light and fluffy (5 minutes).
  5. Add ½ flour mixture, and beat until fully incorporated. Now add all of the sweetened condensed milk, and beat in. Finish with the last half of the flour. Mix well.
  6. Add vanilla, and beat until combined.
  7. Stir in chocolate chips and m&ms.
  8. Pour dough into parchment-lined pan, and press down until smooth.
  9. Cover and refrigerate 2 hours or overnight.
  10. When you’re ready to top with chocolate, use parchment to lift from pan. Invert onto another piece of parchment, and return to pan.
Directions For Topping
  1. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stirring every 30 seconds until smooth, microwave on high.
  2. Pour and spread over the chilled dough, and return to the fridge or freezer until firm. (at least 1 hour)
  3. Cut and serve.
  4. 1 cup mini m&m’s
Notes
  1. Store leftovers in an airtight container in the fridge.
Adapted from couponcravings.com
Adapted from couponcravings.com
White Apron Blog http://whiteapronblog.com/
Line an 8 x 8 inch pan with parchment paper.

Line an 8 x 8 inch pan with parchment paper.

Combine 2 cups flour 3/4 teaspoon sea salt in a small bowl, and whisk with a fork.

Combine
2 cups flour
3/4 teaspoon sea salt
in a small bowl, and whisk with a fork.

Then place 1/2 cup butter 3/4 cup brown sugar in a mixer bowl, and ...

Then place
1/2 cup butter
3/4 cup brown sugar
in a mixer bowl, and …

... beat until light and fluffy (5 minutes). It'll start out the color of brown sugar, but the longer you beat it, the lighter it will become.

… beat until light and fluffy (5 minutes). It’ll start out the color of brown sugar, but the longer you beat it, the lighter it will become.

Add ½ flour mixture, and beat until fully incorporated.

Add ½ flour mixture, and beat until fully incorporated.

Now add 1 can (14 ounces) sweetened condensed milk Beat.

Now add
1 can (14 ounces) sweetened condensed milk
Beat.

Finish with the last half of the flour. Mix well.

Finish with the last half of the flour. Mix well.

Add 1 teaspoon vanilla Beat until combined.

Add
1 teaspoon vanilla
Beat until combined.

Stir in 1/2 cup milk chocolate chips 1 cup mini m&ms.

Stir in
1/2 cup milk chocolate chips
1 cup mini m&ms.

Pour dough into parchment-lined pan, and press down until smooth.

Pour dough into parchment-lined pan, and press down until smooth.

Cover and refrigerate 2 hours or overnight.

Cover and refrigerate 2 hours or overnight.

When the dough is fully chilled, prepare the chocolate/peanut butter topping.

Combine 1/2 cup peanut butter 1/2 cup chocolate chips In a microwave safe bowl, microwave on high, stirring every 20 seconds until smooth. ( It only took 40 seconds.)

Combine
1/2 cup peanut butter
1/2 cup chocolate chips
In a microwave safe bowl, microwave on high, stirring every 20 seconds until smooth. ( It only took 40 seconds.)

In less than a minute, it's ready.

In less than a minute, it’s ready.

Use ends of parchment to lift cold dough out of pan.

Use ends of parchment to lift cold dough out of pan.

Invert it onto another large piece of parchment, and remove liner.

Invert it onto another large piece of parchment, and remove liner.

Now use the new piece of parchment to lift it into a 13 x 9 inch pan. ~OR ~ you could put it back in the 8 x 8 pan, but I like a little room to work.

Now use the new piece of parchment to lift it into a 13 x 9 inch pan. ~OR ~ you could put it back in the 8 x 8 pan, but I like a little room to work.

Pour topping over chilled dough.

Pour topping over chilled dough.

Spread evenly, and return to the fridge or freezer until firm. (at least 1 hour)

Spread evenly, and return to the fridge or freezer until firm. (at least 1 hour)

When it's ready, cut into small squares and serve.

When it’s ready, remove from fridge, …

... cut into small squares and serve.

… cut into small squares, and serve.

Yum, yum, yummy!

Yum, yum, yummy!

Keep leftovers in an airtight container in the fridge.

Keep leftovers in an airtight container in the fridge.