Description
No Bake Cookie Dough Bars are an irresistible, easy-to-make dessert featuring safe-to-eat cookie dough topped with a luscious chocolate ganache. These bars require no baking beyond heat-treating the flour, and they come together quickly for a delicious treat perfect for anytime indulgence.
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
- 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 use to ensure safety.
- 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, enhancing the flavor base of the dough.
- Combine Flour: Gradually add the cooled, heat-treated flour to the butter mixture on low speed, mixing just until combined to avoid overworking the dough.
- Incorporate Condensed Milk: Pour in the sweetened condensed milk and mix until the dough is thick, sticky, and evenly combined.
- Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips to distribute the chocolate throughout the dough.
- Melt Chocolate for Ganache: In a microwave-safe bowl, combine remaining chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each until melted smooth, or use a double boiler method.
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, allowing overhang on the sides for easy removal.
- Press Dough in Pan: Transfer the cookie dough to the pan and evenly press it down using your hands or a spatula to create a uniform layer.
- Spread Chocolate Ganache: Pour melted chocolate ganache over the dough and spread with a spatula into a smooth, even layer.
- Add Optional Topping: Sprinkle mini chocolate chips over the ganache layer while it is still wet for added texture and visual appeal.
- Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 2 hours or preferably overnight for the bars to fully set.
- Slice Bars: Use the parchment paper overhang to lift the set bars from the pan, place on a cutting board, and cut into approximately 24 squares.
- Serve and Store: Serve chilled or at room temperature. Store leftovers in an airtight container refrigerated up to one week.
Notes
- Heat treating the flour is essential to kill any potential bacteria, making the dough safe to eat raw.
- Do not skip refrigerating the bars, as chilling allows them to firm up for easy slicing.
- Use high-quality chocolate chips for the best flavor in both the dough and ganache.
- Optionally, substitute mini chocolate chips on top with nuts or sprinkles for variety.
- Leftovers can be frozen for longer storage but thaw in the refrigerator before serving.
