No-Bake Cookie Dough Bars
Skip the guilt and dive into the pure joy of cookie dough with these No-Bake Cookie Dough Bars! This dessert satisfies every bite of buttery, chocolatey goodness with none of the fuss of an oven.
The cookie dough base is made safe to eat, omitting raw eggs and using heat-treated flour. A rich, velvety chocolate layer tops this dreamy dessert, creating a perfect balance of chewy and crisp textures.
These bars are a treat you can throw together in minutes and let your fridge do the rest of the work.
Whether it’s a weekend indulgence or an impressive party snack, these no-bake bars always deliver.
Things You Need for This Recipe:
- 8×8-inch square baking pan
- Parchment paper for lining
- Mixing bowls
- Silicone spatula
- Microwave-safe bowl
Major Steps for This Recipe:
- Prepare the Cookie Dough Base: Mix softened butter, sugars, heat-treated flour, vanilla, and milk to form a cookie dough. Add in chocolate chips.
- Press into the Pan: Evenly spread the dough into a lined baking pan and smooth the surface.
- Prepare the Chocolate Layer: Melt chocolate chips with coconut oil or butter.
- Assemble: Pour the melted chocolate over the cookie dough base and refrigerate.
- Chill and Slice: Let the bars set until firm before cutting into squares or rectangles.
Ellie’s Secret Tips on This Recipe:
- Heat-Treat the Flour: Microwave the flour for 60–90 seconds, stirring every 30 seconds, or bake at 350°F (175°C) for 5 minutes.
- Balance Texture: Use mini chocolate chips in the dough for even distribution and smoother slices.
- Custom Mix-Ins: Add sprinkles, toffee bits, or even white chocolate chips to jazz up the cookie dough layer.
- Storage Matters: Keep the bars chilled for a firm texture, or serve slightly softened at room temperature for a gooier experience.
- Make It Vegan: Swap butter with plant-based alternatives and use dairy-free chocolate chips for a vegan-friendly treat.
No-Bake Cookie Dough Bars
This dessert satisfies every bite of buttery, chocolatey goodness with none of the fuss of an oven
Ingredients
For the Cookie Dough Base:
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heat-treated all-purpose flour
- 2-4 tablespoons milk
- 1 cup mini chocolate chips
For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or unsalted butter
Instructions
For the Cookie Dough Base:
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
- Stir in the vanilla extract, followed by the heat-treated flour, mixing until the dough forms a cohesive texture.
- Add milk, one tablespoon at a time, until the dough reaches a spreadable consistency.
- Fold in mini chocolate chips and mix evenly.
- Spread the cookie dough evenly into the prepared pan, smoothing the surface with a spatula.
For the Chocolate Topping:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter).
- Heat in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth.
Assemble the Bars:
- Pour the melted chocolate over the cookie dough layer, spreading it evenly with a spatula.
- Refrigerate for 1–2 hours, or until the bars are fully set.
Slice and Serve:
- Lift the chilled cookie dough bars out of the pan using the parchment paper overhang.
- Slice into bars or squares with a sharp knife.
- Serve immediately or store in an airtight container in the fridge for up to one week.
