Who loves cookie dough bars? You already know we love desserts, especially when it’s an easy no-bake recipe that involves chocolate and peanut butter. Yes, just like these easy no bake peanut butter chocolate chip cookie dough bars!
It’s starting to cool off outside, but the days are still warm. While I enjoy baking, I try to save the crazy baking experiments for the cooler months because who wants to heat up the house? Needless to say, we still want a sweet treat from time to time, and I think you’ll love these cookie dough bars!
If not, we have some other great no bake treats. Be sure to check out these Somoa No Bake Cereal Bars or No Bake Peanut Butter Energy Bars.
For the full ingredient list and directions, you can grab the printable recipe card at the end of this post.
No Bake Peanut Butter Chocolate Chip Cookie Dough Bars
Ingredients
- Brown Sugar
- Butter
- Vanilla
- Flour
- Sweetened Condensed Milk
- Creamy Peanut Butter
- Dark Chocolate Morsels
Directions
Heat Treat Flour
To make flour safe for raw cookie dough, you must heat treat the flour to 165°F it to kill harmful bacteria such as E. coli or Salmonella bacteria.
Oven Method
Preheating: Set your oven to 350°F.
Preparing the Flour: Spread the flour in a thin, even layer on a baking sheet.
Baking: Bake the flour in 2-minute intervals, removing it from the oven to check the temperature. Be sure to stir the flour with a spoon or spatula every time you take it out. This helps it heat evenly and prevents it from scorching or toasting.
Temperature: Use an instant-read food thermometer to ensure the flour reaches 165°F. To check the temperature accurately, gather the flour into a small pile in the middle of the baking sheet and insert the thermometer.
Removing Lumps: If any lumps formed during baking, sift the flour through a fine-mesh strainer. If you don’t have a sifter, whisking it vigorously works well, too.
Allow to Cool: Let the flour cool completely before using it in your recipe.
Microwave Method
Preparing the flour: Put the flour in a microwave-safe bowl.
Heating the flour: Heat the flour in 30-second bursts.
Stirring: Stir the flour well after each burst to avoid hot spots.
Checking the temperature: Continue until a food thermometer shows the flour reaches to 165°F.
Allow to cool: Cool the flour completely before using.
Making the Bars:
In a large bowl or using your KitchenAid mixer bowl, add brown sugar and butter. Mix on medium until it’s a fluffy consistency.
Add vanilla and peanut butter and mix until combined.
Next, add flour and condensed milk and mix on medium until well combined.
Using a wooden spoon, mix in chocolate chips (1 bag)
Place cookie dough mixture into an 8×8 pan and press into the pan. Using a spatula to pack and press down the corners.
Topping
Combine peanut butter and 1 cup chocolate chips in an electric candy melting pot or you can also melt using a safe microwave bowl. Stir continuously to keep from burning. If you melt in the microwave you’ll want to stir every 20 – 30 seconds to keep chocoalte from burning.
Once mixture is melted, pour over cookie dough mixture.
You can place in the fridge until chocolate is hard and cookie dough is cooled. Typically about 2 hours, you can also place in the freezer to help speed up the process.
That’s it, enjoy your peanut butter chocoalte chip cookie dough bars!
If you give this recipe a try be sure and leave us a comment and let us know what you thought. Also, if you made changes, etc. We look forward to your feedback.
No Bake Peanut Butter Chocolate Chip Cookie Dough Bars
Ingredients
- ¾ cup brown sugar tightly packed
- ½ cup butter unsalted and slightly softened
- 1 teaspoon vanilla extract
- 2 cups flour
- 14 ounces condensed milk sweetened
- 1/3 cup creamy peanut butter
- 1 bag bag Toll House Dark Chocolate Morsels
- ½ cup peanut butter
- 1 cup Toll House Dark Chocolate Morsels
Instructions
Heat Treat Flour
Oven Method
- Set your oven to 350°F.
- Bake the flour in 2-minute intervals, removing it from the oven to check the temperature. Be sure to stir the flour with a spoon or spatula every time you take it out. This helps it heat evenly and prevents it from scorching or toasting. This should take about 5 to 10 minutes.
- Use an instant-read food thermometer to ensure the flour reaches 165°F. To check the temperature accurately, gather the flour into a small pile in the middle of the baking sheet and insert the thermometer.
- If any lumps formed during baking, sift the flour through a fine-mesh strainer. If you don’t have a sifter, whisking it vigorously works well, too.
- Let the flour cool completely before using it in your recipe.
Microwave Method
- Put the flour in a microwave-safe bowl.
- Heat the flour in 30-second bursts.
- Stir the flour well after each burst to avoid hot spots.
- Continue until a food thermometer shows the flour reaches 165°F.
- Cool the flour completely before mixing.
Making the Bars:
- In a large bowl or using your KitchenAid mixer bowl, add brown sugar and butter. Mix on medium until it’s a fluffy consistency.
- Add vanilla and peanut butter and mix until combined.
- Next, add flour and condensed milk and mix on medium until well combined.
- Using a wooden spoon, mix in chocolate chips (1 bag)
- Place cookie dough mixture into an 8×8 pan and press into the pan. Using a spatula to pack and press down the corners.
Topping
- Combine peanut butter and 1 cup chocolate chips in an electric candy melting pot or you can also melt using a safe microwave bowl. Stir continuously to keep from burning. If you melt in the microwave you’ll want to stir every 20 – 30 seconds to keep chocoalte from burning.
- Once mixture is melted, pour over cookie dough mixture.
- You can place in the fridge until chocolate is hard and cookie dough is cooled. Typically about 2 hours, you can also place in the freezer to help speed up the process.
- No Bake Peanut Butter Chocolate Chip Cookie Dough Bars
- That’s it, enjoy your peanut butter chocoalte chip cookie dough bars!
