I have another guest post from my friend Anita today! I've tried these bars and they are quite yummy! We both hope you enjoy them!
I stumbled upon this recipe on Pinterest and was intrigued to make it. I was delighted to discover how easy it was – eggless (salmonella and bird flu risk-free) and a no-bake at that! I love pretty much anything with “cookie dough” in the title and my husband loves anything that has both peanut butter and chocolate in it so I thought we probably didn’t have much to lose. The original recipe doesn’t call for salt but I added some for more depth of flavor. And I used salted butter since that’s easy to get around here (and I like salt, can you tell?) but you can use unsalted if you wish. The original recipe also calls for a 14-oz can of sweetened condensed milk but I have only found 12.5-oz (350g) cans here and I thought the bars turned out plenty sweet and creamy. It also say to use 2 cups of mini chocolate chips in the cookie dough which seemed a little excessive to me so I only put in 1 ¼ cups – I just gradually added in chips until I thought it looked like there was a good amount. These bars passed the approval of my sweet-toothed husband. He and two of my kids raved that it was their favorite dessert I’d ever made (or at least on the same level as homemade birthday cake and ice cream). Perhaps it’ll become a favorite of yours too or at least your loved ones will think you’re pretty awesome for making these.
Chocolate Chip Cookie Dough Bars
1/2 cup butter, softened
3/4 cup packed light brown sugar
1/8 to 1/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
1 (12.5-oz/350g) can sweetened condensed milk
1 1/4 cups mini chocolate chips (really to preference on amount and regular work too)
1/2 cup smooth peanut butter
1/2 cup chocolate chips or chunks
Line an 8x8 or 9x9 -inch pan with parchment paper or aluminum foil and set aside (I have a 9-inch silicone pan – if you have something similar, you don’t need to line it with anything). In a large mixing bowl, mix together butter and brown sugar until it is fluffy. Add vanilla and beat until combined. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined and uniform. (If you don’t have a mixer you can also beat by hand.) Gently fold in chocolate chips until evenly mixed. Spread the cookie dough into the bottom of the square pan. Smooth with a knife or spatula. Refrigerate or freeze until firm, about 3 hours in the fridge or ½ hour to an hour in the freezer (I put mine in the freezer because I’m impatient and don’t plan that far ahead!).
To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. (You could also melt in a double boiler.) Pour and spread over the top of the chilled dough and chill until firm, about 1 hour or in the fridge or ½ hour in the freezer. Cut into squares and devour!
I stumbled upon this recipe on Pinterest and was intrigued to make it. I was delighted to discover how easy it was – eggless (salmonella and bird flu risk-free) and a no-bake at that! I love pretty much anything with “cookie dough” in the title and my husband loves anything that has both peanut butter and chocolate in it so I thought we probably didn’t have much to lose. The original recipe doesn’t call for salt but I added some for more depth of flavor. And I used salted butter since that’s easy to get around here (and I like salt, can you tell?) but you can use unsalted if you wish. The original recipe also calls for a 14-oz can of sweetened condensed milk but I have only found 12.5-oz (350g) cans here and I thought the bars turned out plenty sweet and creamy. It also say to use 2 cups of mini chocolate chips in the cookie dough which seemed a little excessive to me so I only put in 1 ¼ cups – I just gradually added in chips until I thought it looked like there was a good amount. These bars passed the approval of my sweet-toothed husband. He and two of my kids raved that it was their favorite dessert I’d ever made (or at least on the same level as homemade birthday cake and ice cream). Perhaps it’ll become a favorite of yours too or at least your loved ones will think you’re pretty awesome for making these.
1/2 cup butter, softened
3/4 cup packed light brown sugar
1/8 to 1/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
1 (12.5-oz/350g) can sweetened condensed milk
1 1/4 cups mini chocolate chips (really to preference on amount and regular work too)
1/2 cup smooth peanut butter
1/2 cup chocolate chips or chunks
Line an 8x8 or 9x9 -inch pan with parchment paper or aluminum foil and set aside (I have a 9-inch silicone pan – if you have something similar, you don’t need to line it with anything). In a large mixing bowl, mix together butter and brown sugar until it is fluffy. Add vanilla and beat until combined. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined and uniform. (If you don’t have a mixer you can also beat by hand.) Gently fold in chocolate chips until evenly mixed. Spread the cookie dough into the bottom of the square pan. Smooth with a knife or spatula. Refrigerate or freeze until firm, about 3 hours in the fridge or ½ hour to an hour in the freezer (I put mine in the freezer because I’m impatient and don’t plan that far ahead!).
To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. (You could also melt in a double boiler.) Pour and spread over the top of the chilled dough and chill until firm, about 1 hour or in the fridge or ½ hour in the freezer. Cut into squares and devour!
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