We will admit that we are one of those individuals who can’t avoid eating the unbaked cookie dough when We make chocolate chip cookies at home! What’s awesome regarding this recipe is that you gets that cookie dough aroma and texture – but without using the raw eggs it’s completely safe to eat. In the original recipe the bars are topped with a frosting produced from a mix of peanut butter and milk chocolate. But because we were bringing these chocolate chip cookie dough bars to an event and wished to avoid any problems surrounding peanut allergies, I adapted the recipe by making a ganache out of semi-sweet chocolate chips and a small amount of cream. We need to say that the semi-sweet chocolate ganache was a perfect contrast into the sweetness of the cookie dough filling, but We would personally imagine the original topping will be delicious as well!
Either size will work – if you utilize the smaller pan, the bars would be smaller but thicker with all the larger plan provides you with flatter and wider bars like the ones shown here. Either way – these chocolate chip cookie dough bars are delicious!
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 2 cups mini chocolate chips
- For making the cookie dough filling:
For the Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Start with lining the 8×8-inch or 10×10-square pan using a layer of parchment paper, ensuring that the sides of the paper tend to be large enough to stretch up the sides associated with pan. Set aside.
- In the bowl of a stand mixer, beat the brown sugar and softened butter till it becomes light and fluffy. Add vanilla and mix until well combined.
- With the blender on a low speed, change adding when you look at the flour therefore the sugared condensed milk till all of it happens to be added in addition to mixture is completely blended. Fold when you look at the mini chocolate chips by hand till they get evenly blended.
- Press the cookie dough into the prepared pan and press down seriously to spread the dough evenly to the edges. (I found it beneficial to put a piece of plastic wrap on the dough while I pressed down.)
- Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, make the ganache at the least several hours before serving. In microwave safe dish, combine the chocolate chips and cream. Heat on high for example minute and stir the chocolate chips and cream together. Keep heating in 30 second increments and mixing after each and every before the chocolate chips are fully melted and with the cream.
7. Pour the ganache over the cookie dough bars, spreading evenly to your edges of the bars. Cool off the bars for at least one hour or through to the ganache is set.
8. When ready to serve, carefully pull through to the edges of this parchment paper and remove the chilled cookie dough through the pan. Using a long knife, slice the dough in bite-sized bars and serve.