Description
Okay, so imagine if you could eat raw cookie dough without the guilt or salmonella risk, but then someone decided to layer it with chocolate ganache, put it on a golden graham cracker crust, and top it with even more chocolate chips. That’s what we’re dealing with here. Chocolate Chip Cookie Dough Bars are basically three layers of pure indulgence—a buttery, crunchy crust on the bottom, a thick layer of rich chocolate ganache or fudge in the middle, and a generous slab of eggless, safe-to-eat cookie dough on top, all finished with a shower of mini chocolate chips. They’re no-bake, which means you can make these when it’s too hot to turn on the oven or when you just don’t feel like actual baking. I brought these to a potluck once and grown adults were sneaking back for thirds. Someone asked if I’d bought them from a fancy bakery. Another person demanded I text them the recipe immediately. These bars inspire shameless behavior and aggressive recipe requests.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16 full crackers)
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of salt
For the Chocolate Layer:
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Cookie Dough Layer:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk (whole milk works best)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour (heat-treated, see instructions)
- 1 cup mini chocolate chips (plus more for topping)
For Topping:
- 1/2 cup mini chocolate chips
- Flaky sea salt (optional but highly recommended)
Equipment:
- 9x13 inch baking pan
- Parchment paper or aluminum foil
- Medium saucepan
- Large mixing bowl
- Hand mixer or wooden spoon
- Baking sheet (for heat-treating flour)
Instructions
Line a 9×13 inch pan with parchment paper or aluminum foil, leaving overhang on the sides. This makes it easy to lift the bars out for cutting.
Spray lightly with cooking spray even over the parchment—it helps everything release cleanly.
In a medium bowl, mix graham cracker crumbs, sugar, and salt.
Pour in melted butter and stir until the mixture looks like wet sand and holds together when squeezed.
Press firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup or glass to really pack it down.
Pop it in the fridge while you make the next layer.
This makes the flour safe to eat raw. Don’t skip this step.
Spread your flour in an even layer on a baking sheet.
Bake at 350°F for 5-7 minutes, stirring halfway through, until it reaches 165°F on a thermometer. Or just bake for 5 minutes—the heat kills any potential bacteria.
Let it cool completely before using. You can do this step days ahead and store in an airtight container.
In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter.
Stir constantly until everything is melted and smooth. Don’t rush this—low and slow prevents burning.
Remove from heat and stir in vanilla and salt.
Pour the chocolate mixture over the chilled crust, spreading it evenly with a spatula.
Refrigerate for 30-45 minutes until the chocolate layer is set. It should be firm to the touch, not sticky.
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2-3 minutes with a hand mixer or 5 minutes by hand.
Add milk, vanilla, and salt. Mix until well combined.
Add the cooled, heat-treated flour and mix on low speed until incorporated. The mixture will be thick like cookie dough.
Fold in the mini chocolate chips.
The dough should be scoopable but thick. If it’s too dry, add milk one tablespoon at a time. If it’s too wet, add a bit more flour.
Drop spoonfuls of cookie dough all over the set chocolate layer.
Gently press and spread the cookie dough into an even layer. Use your hands or a spatula—it doesn’t have to be perfect. A slightly rustic look is charming.
If the cookie dough is too sticky, wet your hands slightly or use a piece of parchment paper on top to help spread it evenly.
Sprinkle the top generously with mini chocolate chips. Press them in lightly so they stick.
Optional but amazing: Sprinkle with flaky sea salt.
Cover and refrigerate for at least 4 hours or overnight until firm. These need to be properly chilled to cut cleanly.
Use the parchment overhang to lift the entire slab out of the pan onto a cutting board.
Use a sharp knife to cut into bars. For clean cuts, wipe the knife with a damp cloth between slices.
Cut into 16-24 bars depending on how generous (or restrained) you’re feeling.
Serve cold or at room temperature. Both are delicious.
Try not to eat half the pan before sharing. This is a legitimate struggle.
Notes
These are basically perfect as-is, but here are some ideas:
- Serve with a glass of cold milk (obviously)
- Warm slightly and top with vanilla ice cream
- Drizzle with chocolate or caramel sauce
- Pair with hot coffee for a dessert coffee break
- Package individually for lunchbox treats or gifts
- Serve on a dessert board with other no-bake treats
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Calories: ~320 kcal
- Sugar: ~32g
- Sodium: ~140mg
- Fat: ~16g
- Carbohydrates: ~42g
- Protein: ~3g