No Bake Chocolate Chip Cookie Dough Bars with Chocolate Topping
Soft chocolate chip cookie dough pressed into a pan, topped with melted chocolate, and chilled until firm.
Equipment
- Microwave safe plate
- Instant read thermometer
- Large mixing bowl
- Hand mixer
- 9x13 inch baking dish
- Parchment paper
- microwave safe bowl
- Sharp knife
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- ¼ cup milk
- 1 tsp vanilla extract
- 2 cup all purpose flour heat treated to 165 degrees F and cooled completely
- ½ tsp salt
- 1 cup semisweet chocolate chips for the dough
- 2 cup semisweet chocolate chips for the topping, 1/4 cup reserved for sprinkling
- 1 tbsp coconut oil or butter
Instructions
Cooking
- Heat the flour. Microwave the flour on a plate in 15 second intervals, stirring between each, until it reaches 165 degrees F, then cool it completely.
- Make the dough. Beat the butter and both sugars until fluffy, mix in the milk and vanilla, then stir in the cooled flour, salt, and 1 cup of chips.
- Press and chill. Press the dough into a parchment lined 9x13 inch dish in an even layer and refrigerate for 1 hour, until firm.
- Add the topping. Melt 1 3/4 cups of chips with the coconut oil in 30 second intervals, spread it over the dough, and scatter the last 1/4 cup of chips on top.
- Set and cut. Chill for 30 minutes until the topping sets, then lift out with the parchment and cut into 24 bars.
Notes
Substitutions: Use butter instead of coconut oil, or dark chocolate chips for a richer topping.
Tips: Heat the flour to 165 degrees F and cool it fully before mixing. Wipe the knife between cuts.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.