No Bake Cookie Dough Bars
User Reviews
5
No Bake Cookie Dough Bars
Description
No Bake Cookie Dough Bars are constructed from a soft dough blending butter, sugar, condensed milk, vanilla, and flour, folded together with mini chocolate chips and sprinkles. This dough is pressed evenly into a parchment-lined pan, creating a thick, sticky base that chills into a firm yet pliable consistency reminiscent of edible cookie dough. The topping is made by melting milk chocolate chips and shortening together into a glossy coating spread over the chilled base, adding a contrasting smooth chocolate layer. After at least three hours of refrigeration, the bars are cut into squares and served cold.
The flavor balances the buttery sweetness of the dough with the milky chocolate topping and sweet crunch of sprinkles. The texture contrasts between the tender, slightly chewy dough and the smooth, slightly firm chocolate layer. These bars demand no baking, making them a convenient sweet dessert or snack when prepared and chilled in advance.
For serving, the bars are best kept refrigerated and enjoyed chilled, ideal for portioned snacks or dessert. Their sweetness and richness suggest small serving sizes are sufficient to satisfy. They can be stored airtight in the fridge for several days, maintaining their texture and flavor.
The recipe notes recommend using heat-treated flour to avoid a raw flour taste. Portion sizes can be adjusted by cutting the bars into smaller pieces if desired due to their sweetness. The use of both mini and milk chocolate chips adds varied chocolate textures in the dough and topping.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (see note)
- 1 cup mini chocolate chips
- ¼ cup Sprinkles plus more for topping
- 1 cup milk chocolate chips
- 2 tablespoons shortening
Instructions
- In a large bowl, beat together the butter and sugar until smooth. Add the sweetened condensed milk and vanilla extract and beat until combined.
- Add the flour and mix well. Fold in the mini chocolate chips and sprinkles.
- Line an 8-inch x 8-inch baking pan with parchment paper. Then press the cookie dough into an even layer in the pan. (The batter will seem a bit sticky before it has set but once it spends time in the fridge it has the perfect cookie dough texture, even when fridge-cold.
- Melt the milk chocolate chips and shortening together in a small saucepan over low heat, stirring until smooth.
- Pour the melted chocolate over the cookie dough and spread it into an even layer. Add more sprinkles on top if desired.
- Chill for at 3 hours in the fridge.
- Use the parchment paper to lift the cookie dough block from the pan and then cut it into 12 squares. Serve cold. Stor any leftovers in the fridge for up to 5 days in an airtight container.
Notes
- Use heat-treated flour to eliminate raw flour flavor in the bars.
- Chill bars at least 3 hours for best texture and to set the chocolate topping.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Cut bars smaller than the suggested 12 squares if you prefer less sweet portions.
- Press the dough firmly and evenly into the pan before chilling to achieve a uniform texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 467kcal | 23% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 64mg | 3% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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