No Bake Chocolate Chip Cookie Dough Bars
User Reviews
3.3
No Bake Chocolate Chip Cookie Dough Bars
Description
This recipe blends creamy butter and brown sugar with salt and vanilla for a light, fluffy base. Adding sweetened condensed milk then heat-treated flour incrementally creates a safe-to-eat raw dough consistency, suitable because the flour is heat-treated to eliminate pathogens. Chocolate chips mixed throughout add sweet chocolate bites that contrast the dough's soft texture.
The dough is pressed into a parchment-lined pan to maintain easy removal and chilled until firm, developing a fudgy texture that holds well. The topping consists of melted semi-sweet chocolate chips, which can be spread or drizzled over before the bars firm completely. This no-bake method requires refrigeration but no oven time.
This dessert is convenient for those wanting a cookie dough flavor experience without baking. The chilling step is essential to achieve the right firmness and texture. Handling the sticky dough is easier if hands are lightly floured before pressing into the pan.
Ingredients
- 1/2 cup unsalted butter 1 stick, at room temperature
- 3/4 cup light brown sugar packed
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups heat treated flour Buy heat treated flour here, or oat flour or fine almond flour; regular flour not safe raw
- 14 ounce sweetened condensed milk canned; no need to get every last drop
- 12 ounces mini chocolate chips or about 2 cups
frosting
- 12 ounce semi sweet chocolate chips bag
Instructions
- Cream the butter and sugar and salt together until fluffy. I use my stand mixer, but you don't have to. Just beat it really good so it's light and creamy. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract.
- Beat in the condensed milk and the flour, alternately, mixing after each addition.
- Mix in the chocolate chips.
- Spray a 8x8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. You can skip the paper if you want to cut and serve them right out of the pan.
- Turn the dough out into the pan and pat down evenly with your hands. You may want to flour your hands as the dough is sticky. Smooth it out evenly, I used an offset spatula to finish the job.
- Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be similar to a fudge.
- To make the chocolate topping, put the semi sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don't over heat.
- Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.
- Keep the bars in the refrigerator until ready to eat.
Notes
- Use heat-treated flour, oat flour, or fine almond flour to ensure food safety for raw consumption.
- Chill bars for at least 4 hours or overnight for best texture.
- Spraying the pan and lining with parchment paper makes bar removal and clean slicing easier.
User Reviews
Overall Rating
3.3
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