No-Bake Peanut Butter Chocolate Chip Cookie Dough Bars
These Peanut Butter Chocolate Chip Cookie Dough Bars are the perfect no-bake treat, offering layers of flavor and texture in every bite. The soft, chewy cookie dough base, rich chocolate layer, and creamy peanut butter topping make these bars a dream for any dessert lover. Each layer adds a new level of decadence, combining chocolate and peanut butter for a flavor match made in heaven.
Ingredients
- For the Cookie Dough Layer
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour heat-treated
- 1/2 teaspoon salt
- 1 cup chocolate chips
- For the Chocolate Base
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
- For the Peanut Butter Topping
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate chips
Instructions
- Prepare the Cookie Dough Layer: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add vanilla extract and milk, mixing until well combined.
- Gradually add the heat-treated flour and salt, stirring until a soft dough forms. Fold in 1 cup of chocolate chips until evenly distributed.
- Assemble the Layers: Line an 8x8-inch baking dish with parchment paper. Press the cookie dough mixture into the dish, creating an even layer, and set aside.
- Make the Chocolate Base: In a microwave-safe bowl, melt the semisweet chocolate chips and 1 tablespoon butter in 30-second intervals, stirring until smooth. Pour this melted chocolate over the cookie dough layer, spreading evenly.
- Prepare the Peanut Butter Topping: In another microwave-safe bowl, melt the peanut butter with the remaining 1/2 cup chocolate chips in 30-second intervals, stirring until smooth and creamy. Pour this over the chocolate layer, spreading evenly.
- Garnish and Chill: Sprinkle extra chocolate chips on top for garnish. Chill in the refrigerator for 1-2 hours, or until set.
- Slice and Serve: Once firm, slice into squares and enjoy!
Notes
- Heat-Treating Flour: To make the raw flour safe for no-bake recipes, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave it in 30-second intervals until it reaches 160°F.
- Avoid Over-Melting: Microwave the chocolate in short intervals to prevent overheating, which can cause it to seize.
- Even Layers: Use a spatula to spread each layer evenly for a polished look and even bites.