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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/cookie-dough-bars-recipe/