Description
No Bake Cookie Dough Bars are a delicious and easy dessert featuring safe-to-eat cookie dough layered with a smooth chocolate ganache. With heat-treated flour and sweetened condensed milk, these bars require no baking beyond flour treatment and are perfect for satisfying cookie dough cravings in a convenient, refrigerator-set bar form.
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 (see instructions)
- 1 (14 ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
Topping
- 2 tablespoons vegetable oil (for melting chocolate)
- ½ cup mini chocolate chips (optional, for topping)
Instructions
- Heat-treat the flour: Preheat your oven to 350°F (175°C). Spread the 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). Let the flour cool completely before using it in the recipe.
- Cream the butter and sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add vanilla and salt: Beat in the vanilla extract and salt until fully combined.
- Mix in heat-treated flour: Gradually add the cooled flour to the butter mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender dough.
- Incorporate sweetened condensed milk: Pour in the sweetened condensed milk and mix until evenly incorporated. The dough will be thick and sticky.
- Fold in chocolate chips: Gently fold in the 2 cups of semi-sweet chocolate chips.
- Melt the chocolate ganache: Combine remaining semi-sweet chocolate chips and the vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt using a double boiler over simmering water.
- Prepare baking pan: Line a 9×13 inch baking pan with parchment paper, allowing an overhang on sides for easy removal.
- Press cookie dough into pan: Transfer the cookie dough to the prepared pan and press evenly into the bottom with your hands or a spatula.
- Pour and spread ganache: Pour the melted chocolate ganache evenly over the dough layer and spread into a smooth, even coating.
- Add optional topping: While ganache is still wet, sprinkle the mini chocolate chips on top if using.
- Refrigerate to set: Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight to allow bars to fully set.
- Cut and serve: Use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and cut into about 24 squares. Serve chilled or at room temperature.
- Store leftovers: Keep any leftovers in an airtight container refrigerated for up to one week.
Notes
- Heat-treating the flour is essential to make it safe for no-bake recipes by killing any potential bacteria.
- Make sure the flour is completely cooled before adding it to avoid melting the butter.
- Press the dough firmly into the pan for a compact, even layer.
- Use a food thermometer when heat-treating flour for best safety practices.
- You can substitute mini chocolate chips topping with nuts or sprinkles if desired.
- Bars are best enjoyed chilled but can be served at room temperature for a softer texture.
- Store bars in airtight container in refrigerator to maintain freshness and structure.
