Description
These Chocolate Chip Cookie Dough Bars are a decadent no-bake treat featuring a rich, soft cookie dough base loaded with mini chocolate chips, topped with a creamy peanut butter and melted milk chocolate chip layer. Perfect for dessert lovers craving a quick and indulgent sweet fix without turning on the oven.
Ingredients
Scale
Cookie Dough Base
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Light Brown Sugar, packed
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 can Sweetened Condensed Milk (14 oz.)
- 2 cups Mini Chocolate Chips
Topping
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Milk Chocolate Chips
Instructions
- Prepare pan: Line an 8×8 inch pan with parchment paper or aluminum foil and set aside for easy removal of the bars.
- Mix butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together with a mixer until the mixture is light and fluffy, about 3 minutes. Add the vanilla extract and mix until fully combined.
- Add flour and condensed milk: On low speed, alternate adding the all-purpose flour and the sweetened condensed milk into the butter mixture, mixing until just combined. Avoid overmixing to keep the texture tender.
- Fold in chocolate chips: Gently fold in the mini chocolate chips with a spatula to evenly distribute without breaking them up.
- Press dough into pan: Press the sticky cookie dough evenly into the bottom of the prepared pan. To prevent sticking, lightly flour your hands as needed for easier pressing.
- Chill dough: Cover the pan with plastic wrap and refrigerate for at least 3 hours or preferably overnight until the base is firm and set.
- Prepare topping: In a microwave-safe bowl, combine the creamy peanut butter and milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
- Spread topping: Pour the melted peanut butter and chocolate mixture evenly over the chilled cookie dough base, spreading with a spatula to cover the surface.
- Final chill: Return the pan to the refrigerator and chill for at least 1 hour until the topping is firm and set.
- Serve: Once fully chilled and firm, cut into 16 squares and serve chilled for the perfect chewy and creamy dessert bars.
Notes
- If you prefer a nuttier flavor, you can substitute the creamy peanut butter with natural peanut butter or almond butter.
- Ensure the butter is softened, not melted, for the best texture in the cookie dough base.
- For easy slicing, run a knife under hot water and dry it before cutting to prevent the topping from cracking.
- Store leftover bars covered in the refrigerator for up to 5 days for optimal freshness.
- These bars can be frozen wrapped tightly for up to one month; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
