Cookie Dough Bars Recipe

Introduction

Cookie Dough Bars are a delicious no-bake treat that combines the nostalgic flavor of raw cookie dough with a rich chocolate topping. Perfect for satisfying your sweet tooth, these bars are easy to make and sure to impress any crowd.

Ingredients

• 2 cups all-purpose flour, heat treated
• ½ cup unsalted butter, room temperature
• ¾ cup light brown sugar, packed
• 1 ½ teaspoons vanilla extract
• 14 ounces sweetened condensed milk
• ¾ cup mini semi-sweet chocolate chips
• ½ cup mini M&M’s
• 6 ounces semi-sweet baking bar, finely chopped
• ½ cup heavy cream
• 2 tablespoons light corn syrup
• ½ cup mini M&M’s (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F and line a medium rimmed baking sheet with parchment paper.
2. Step 2: Spread the all-purpose flour evenly on the baking sheet and bake for 8-10 minutes, making sure it does not brown. Remove and cool for 10-15 minutes until no longer warm.
3. Step 3: Line an 8×8-inch straight-sided baking pan with parchment paper, allowing enough overhang to easily lift the bars out later.
4. Step 4: In a large bowl, beat the butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Add vanilla and mix until combined.
5. Step 5: With the mixer on low speed, slowly add the cooled flour. The mixture will look like coarse sand with some lumps, which is normal.
6. Step 6: Slowly add the sweetened condensed milk and mix on low until fully incorporated and no dry flour pockets remain.
7. Step 7: Gently fold in the mini chocolate chips and mini M&M’s, taking care not to break the M&M’s.
8. Step 8: Spread the cookie dough evenly in the prepared baking pan and set aside.
9. Step 9: In a microwave-safe bowl, combine the chopped semi-sweet baking bar and heavy cream. Heat on high for 1 minute, then let rest for 30 seconds before stirring until smooth.
10. Step 10: Stir in the light corn syrup until fully blended.
11. Step 11: Let the chocolate mixture cool for 4-5 minutes, then pour it over the cookie dough layer and spread evenly. Sprinkle the remaining mini M&M’s on top.
12. Step 12: Refrigerate for 3-4 hours until the cookie dough firms and the chocolate topping sets.
13. Step 13: Use the parchment paper overhang to lift the bars from the pan and cut into 16 squares. Serve and enjoy.

Tips & Variations

• Heat treating the flour is essential to eliminate any bacteria, making this no-bake recipe safe to enjoy.
• Swap mini M&M’s for your favorite candies or nuts to customize the flavor and texture.
• For a richer chocolate topping, try using dark chocolate instead of semi-sweet baking bars.
• Press the mixture firmly in the pan to help the bars hold together better when slicing.

Storage

Store the cookie dough bars in an airtight container in the refrigerator for up to one week. To enjoy softer bars, let them sit at room temperature for 10-15 minutes before serving. Avoid freezing, as this may affect the texture of the toppings and dough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without baking the flour first?

It’s not recommended. Baking the flour (heat treating) ensures any harmful bacteria are eliminated, making the raw cookie dough safe to eat.

Can I use regular chocolate chips instead of mini ones?

Yes, but mini chocolate chips distribute more evenly and create a better texture throughout the bars.

Cookie Dough Bars Recipe

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★★★★★

4.7 from 125 reviews

Delight in these rich, no-bake Cookie Dough Bars featuring a buttery, sweetened condensed milk cookie dough base studded with mini chocolate chips and M&M’s, topped with a smooth semi-sweet chocolate ganache and extra M&M’s for a colorful, crunchy finish. Perfectly chilled for a fudgy, indulgent treat without the fuss of baking the dough itself.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough Base

• 2 cups all-purpose flour, heat treated
• ½ cup unsalted butter, room temperature
• ¾ cup light brown sugar, packed
• 1 ½ teaspoons vanilla extract
• 14 ounces sweetened condensed milk
• ¾ cup mini semi-sweet chocolate chips
• ½ cup mini M&M’s

Chocolate Topping

• 6 ounces semi-sweet baking bar, finely chopped
• ½ cup heavy cream
• 2 tablespoons light corn syrup
• ½ cup mini M&M’s

Instructions

1. Preheat Oven and Heat Treat Flour: Preheat your oven to 350°F. Spread the all-purpose flour evenly on a parchment-lined medium rimmed baking sheet. Bake for 8-10 minutes without browning, then cool completely for 10-15 minutes. This step ensures the flour is safe to eat raw.
2. Prepare Baking Pan: Line an 8×8-inch straight-sided baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal of the bars.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy. Add vanilla extract and blend until combined.
4. Add Flour to Mixture: Reduce mixer speed to low and gradually add the heat-treated flour. The mixture will turn into a coarse, sandy texture with some lumps, which is expected.
5. Mix in Sweetened Condensed Milk: Still mixing on low, slowly incorporate the sweetened condensed milk until the dough is smooth and resembles edible raw cookie dough with no dry flour pockets.
6. Fold in Mix-ins: Gently fold in mini semi-sweet chocolate chips and ½ cup mini M&M’s, taking care to keep M&M’s intact.
7. Press Dough Into Pan: Transfer the cookie dough mixture to the prepared pan and spread into an even layer.
8. Make Chocolate Topping: In a microwave-safe bowl, combine chopped semi-sweet baking bar and heavy cream. Microwave on high for 1 minute, then let sit for 30 seconds before stirring to a smooth ganache.
9. Add Corn Syrup: Stir in light corn syrup until fully incorporated for a glossy finish.
10. Cool and Pour Ganache: Allow the ganache to cool for 4-5 minutes, then pour evenly over the cookie dough layer. Smooth the surface and sprinkle the remaining ½ cup mini M&M’s on top.
11. Chill Bars: Place the pan in the refrigerator and chill for 3-4 hours until firm.
12. Serve: Lift the chilled bars out of the pan using the parchment overhang. Cut into 16 squares (approximately 2×2 inches) and serve chilled.

Notes

• Heat treating flour is essential to make it safe for raw consumption by eliminating harmful bacteria.
• Use parchment paper for easy removal and clean slicing of bars.
• Do not overbake the flour to prevent browning, which alters flavor and texture.
• The ganache topping can be substituted with any favorite chocolate glaze if preferred.
• Store bars in an airtight container in the refrigerator to maintain freshness for up to 5 days.
• Allow bars to reach room temperature for about 10 minutes before serving for softer bites.

Keywords: cookie dough bars, no bake dessert, edible cookie dough, chocolate ganache, mini M&M’s, sweetened condensed milk dessert