If you have a sweet tooth but want a quick and indulgent treat without firing up the oven, this No Bake Cookie Dough Bars Recipe is about to become your new best friend. Imagine the comforting, nostalgic flavors of edible cookie dough paired with a luscious chocolate ganache layer — all coming together in a delightfully chewy, rich bar that requires zero baking (except for a quick heat-treat on the flour). These bars are utterly addictive and perfect for impressing guests or satisfying a late-night snack craving.
Ingredients You’ll Need
This No Bake Cookie Dough Bars Recipe relies on simple, classic ingredients that work in harmony to create the perfect texture and flavor. Each component plays a special role, from the creamy butter setting the base, to the sweetened condensed milk adding gooey richness, and the chocolate chips delivering that unmistakable chocolate punch.
- Unsalted butter (1 cup, softened): Adds creaminess and moisture, helping bind everything together smoothly.
- Granulated sugar (¾ cup): Gives the dough a subtle sweetness and a slight crunch.
- Light brown sugar (¾ cup, packed): Infuses the dough with deeper caramel notes and extra moisture.
- Vanilla extract (1 teaspoon): Elevates the flavor with warm, aromatic hints.
- Salt (¼ teaspoon): Balances sweetness and enhances all other flavors.
- All-purpose flour (2 ¼ cups, heat-treated): The base of the cookie dough, carefully heat-treated to make it safe to eat raw.
- Sweetened condensed milk (1 can, 14 ounces): Provides sticky sweetness and helps create that luscious dough texture.
- Semi-sweet chocolate chips (2 cups): Melt partly for the ganache and fold partly into the dough for bursts of chocolate deliciousness.
- Mini chocolate chips (½ cup, optional): Perfect for sprinkling on top to add extra texture and an eye-catching finish.
- Vegetable oil (2 tablespoons): Smooths the melted chocolate for a glossy ganache layer.
How to Make No Bake Cookie Dough Bars Recipe
Step 1: Heat-Treat the Flour
This step is crucial to ensure your bars are safe to eat. Spread the flour evenly on a baking sheet and bake it at 350°F for 5 to 7 minutes, stirring halfway through. The flour needs to reach an internal temperature of 165°F. Let it cool completely before using it, so it blends into your dough without clumps.
Step 2: Cream the Butter and Sugars
Using a stand mixer or a large bowl with a hand mixer, beat the softened butter with both sugars until the mixture is light, fluffy, and slightly pale. This process aerates the dough and smooths out the sugars for a perfect sweet base.
Step 3: Add Flavorings and Flour
Beat in the vanilla extract and salt to your creamed mixture, infusing a touch of warmth and balance. Then gradually mix in the cooled heat-treated flour on low speed, taking care not to overmix—this keeps your bars from becoming too dense.
Step 4: Incorporate Sweetened Condensed Milk and Chocolate Chips
Next, pour in the sweetened condensed milk and stir until the dough becomes thick and sticky. Fold in two cups of semi-sweet chocolate chips gently, giving the dough delightful pockets of melted chocolate in every bite.
Step 5: Prepare the Chocolate Ganache
Combine the remaining chocolate chips with vegetable oil in a microwave-safe bowl, heating in short bursts and stirring until smooth. This glossy ganache layer will top your bars, adding the perfect elegant finish and chocolate richness.
Step 6: Assemble and Chill
Line a 9×13 inch pan with parchment paper and press the cookie dough evenly into the base using your hands or a spatula. Pour the melted chocolate ganache over the dough and spread it smoothly. Sprinkle mini chocolate chips if you like extra texture and flair. Cover with plastic wrap and refrigerate for at least 2 hours or overnight until fully set.
Step 7: Slice and Serve
Use the parchment paper overhang to lift the set cookie dough out of the pan. Place on a cutting board and slice into 24 evenly sized bars. These are best enjoyed chilled or at room temperature for that perfect chewy, chocolatey indulgence.
How to Serve No Bake Cookie Dough Bars Recipe
Garnishes
To elevate these bars, try adding a sprinkle of flaky sea salt on top just before serving to highlight the sweetness. You could also drizzle some caramel sauce or a touch of white chocolate for a contrasting flavor and luxurious look.
Side Dishes
Pairing these bars with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream takes the dessert to another level. A fresh berry compote or sliced strawberries offer a bright, tangy balance that complements the rich dough beautifully.
Creative Ways to Present
Serve your bars on a wooden board with a dusting of powdered sugar and edible flowers for a lovely presentation during parties. Alternatively, cut them into bite-size pieces and thread onto skewers for a fun, snackable treat at gatherings or kids’ parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator for up to a week. This helps the bars stay fresh, chewy, and prevents the chocolate ganache from melting or becoming sticky.
Freezing
No Bake Cookie Dough Bars freeze wonderfully. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. They will keep well for up to 3 months and thaw quickly in the fridge when you’re ready to enjoy them again.
Reheating
Since these bars are meant to be enjoyed chilled or room temperature, reheating isn’t necessary. If you prefer a slightly softer texture, allow them to sit at room temperature for about 10 to 15 minutes before serving.
FAQs
Is it safe to eat raw flour in the cookie dough?
The flour is heat-treated in this No Bake Cookie Dough Bars Recipe by baking it to a safe temperature. This process kills harmful bacteria, making it safe to consume the dough without further baking.
Can I use different types of chocolate chips?
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or white chocolate chips to customize the flavor. Just keep the total amount similar to maintain the right balance in the recipe.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk is key for sweetness and chewiness in these bars. You can find it in most grocery stores, or use a homemade version by simmering milk and sugar until thickened, though it may slightly alter the texture.
Can I make these bars vegan or dairy-free?
To make a dairy-free version, substitute vegan butter and use a plant-based condensed milk alternative. Make sure your chocolate chips are also dairy-free. The texture and taste will be slightly different but still delicious.
How long do these bars keep in the fridge?
Stored in an airtight container, these bars maintain their best texture and flavor for about one week in the refrigerator. Beyond this, they may start to become drier or lose their chewiness.
Final Thoughts
This No Bake Cookie Dough Bars Recipe is a total game changer for anyone who loves a sweet treat but wants something quick, simple, and utterly scrumptious. The luscious blend of safe-to-eat cookie dough and silky chocolate ganache creates an irresistible dessert perfect for any occasion. Give it a try — once you taste these bars, they just might become your favorite go-to dessert!
Print
No Bake Cookie Dough Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes (flour heat-treating only)
- Total Time: 2 hours 22 minutes (includes chilling time)
- Yield: 24 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
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.
