When I was a kid, I ate chocolate chip cookie dough all the time. It’s that delicious salty sweet flavor that I love. As an adult, I now feel that if I’m going to eat cookie dough then somehow I need to justify this to myself. How might I do that? Well, I convince myself that I’ve outgrown the 80s by turning it into a bar (less messy this way you know?). Thus, the cookie dough bar is born.
These cookie dough bars are a trip back in time for me with their doughy deliciousness. I’ve added a super yummy peanut butter chocolate ganache on top. Not only does it class this treat up, but it’s how I sneak in an added peanut butter flavor. While optional, I would highly recommend you keep this bad boy on there. It’s amazing.
Also, no cookie dough is complete without options right? I add chocolate chips to mine for the great chocolate chip cookie dough flavor that I love, but I also add M&Ms. Feel free to throw whatever you like in here (sprinkles for the little ones, nuts, mini M&Ms etc.).
Easy Step-By-Step Instructions for No-Bake Cookie Dough Bars
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.
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.
Add ½ flour mixture, and beat until fully incorporated.
Now add
1 can (14 ounces) sweetened condensed milk
Beat.
Finish with the last half of the flour. Mix well.
Add
1 teaspoon vanilla
Beat until combined.
Stir in
1/2 cup milk chocolate chips
1 cup mini m&ms.
Pour dough into parchment-lined pan, and press down until smooth.
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.)
In less than a minute, it’s ready.
Use ends of parchment to lift cold dough out of pan.
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.
Pour topping over chilled dough.
Spread evenly, and return to the fridge or freezer until firm. (at least 1 hour)
When it’s ready, remove from fridge, …
… cut into small squares, and serve.
Yum, yum, yummy!
Keep leftovers in an airtight container in the fridge.
Free Printable Recipe for No-Bake Cookie Dough Bar
- ½ c. unsalted butter, softened (may use salted butter, but reduce sea salt to ¼ teaspoon)
- ¾ c. packed light brown sugar
- 1 tsp. vanilla extract
- 2 c. all purpose flour
- ¾ teaspoon sea salt
- 1 (14 oz.) can sweetened condensed milk
- ½ cup chocolate chips (semi-sweet or milk)
- 1 cup mini m&ms
- ½ cup creamy peanut butter
- ½ cup milk chocolate chips
- Directions For Cookie Dough Bar
- Line an 8 x 8 inch pan with parchment paper.
- Combine flour and sea salt in a small bowl, and whisk with a fork.
- Combine butter and brown sugar in a mixer bowl, and beat until light and fluffy (5 minutes).
- 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.
- Add vanilla, and beat until combined.
- Stir in chocolate chips and m&ms.
- Pour dough into parchment-lined pan, and press down until smooth.
- Cover and refrigerate 2 hours or overnight.
- When you’re ready to top with chocolate, use parchment to lift from pan. Invert onto another piece of parchment, and return to pan.
- Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stirring every 30 seconds until smooth, microwave on high.
- Pour and spread over the chilled dough, and return to the fridge or freezer until firm. (at least 1 hour)
- Cut and serve.
- Store leftovers in an airtight container in the fridge.