Food & Drink

Recipe of the Day: No-Bake Chocolate-Chip Cookie Dough Bars

No-Bake Chocolate Chip Cookie Dough Bars
No-Bake Chocolate Chip Cookie Dough Bars

NO-BAKE CHOCOLATE-CHIP COOKIE DOUGH BARS

We’ve turned everyone’s favorite favorite chocolate chip cookie dough into a safe-to-eat, safe-to-serve bar that’s perfect for summer potlucks and barbecues. These no-bake cookie dough bars set up in the fridge, so you don’t need to heat up your kitchen to make a decadent homemade dessert.

COOKIE DOUGH BASE LAYER:

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1 teaspoon vanilla extract

1/3 cup milk (non-dairy is fine)

1/2 teaspoon salt

2 1/3 cups oat flour*

1 cup mini chocolate chips

CHOCOLATE GANACHE TOPPING:

1 1/2 cups semisweet chocolate chips

2 tablespoons coconut oil or 1/4 cup heavy cream

1. For the base layer: In a large mixing bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until well combined.

2. Add in the vanilla extract, milk, salt and oat flour. Mix together until smooth.

3. Fold in the mini chocolate chips until well-distributed.

4. Line an 8-by-8-inch baking pan with parchment or wax paper. Spread the “dough” out evenly, making sure to get it all the way into the corners of the pan. Refrigerate for at least two hours or until very solid.

5. Once the base layer is solid, make the top layer by melting the remaining chocolate chips with coconut oil or heavy cream in a small saucepan over low heat.

6. Once smooth, pour over the base layer and spread evenly. Return pan to fridge to solidify the chocolate layer (about 15 minutes).

7. Slice into 2-inch squares. Serve immediately or keep refrigerated in an airtight container for up to a week. Makes 16 bars.

*To make 2 cups of oat flour, take 2 2/3 cups of old-fashioned oats and pulse them in a high-powered blender or food processor until the texture resembles a fine flour. You can also use store-bought oat flour.

Tips: You can slash the salt in the base layer in half depending on your tastes.

Bars will hold their shape at room temperature for about two hours. If you want to serve them at an outdoor party on a warm day, freeze the bars solid first, and then bring out about 15 minutes before serving. That’ll buy you an extra hour or two depending on just how hot it is.

Tablespoon.com

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