These no bake chocolate chip cookie dough bars are rich, creamy, and full of that classic cookie dough flavor without ever turning on the oven. With a smooth chocolate topping and soft, sweet dough base, they make the perfect treat for when I want something indulgent and easy.

Why You’ll Love This Recipe

I like this recipe because it’s quick and doesn’t require any baking at all. The dough is safe to eat, made with sweetened condensed milk instead of eggs, and the texture is perfectly soft with little bursts of chocolate chips in every bite. I also enjoy how easy it is to prepare ahead of time—just chill, slice, and enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (1 stick) unsalted butter, at room temperature

• 3/4 cup packed light brown sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 (14 oz.) can sweetened condensed milk

• 2 cups mini chocolate chips (12-ounce bag)

For the frosting:

• 12-ounce bag of semi-sweet chocolate chips

directions

1. I start by creaming the butter and sugar together until fluffy. A stand mixer works best, but I can also beat it really well by hand.

2. I scrape down the sides of the bowl as needed and mix in the vanilla extract.

3. Next, I alternate adding the flour and sweetened condensed milk, mixing after each addition until smooth.

4. I fold in the mini chocolate chips.

5. I spray an 8×8 baking pan with cooking spray and line it with parchment paper, leaving extra on the sides to lift out the bars easily.

6. I press the dough evenly into the pan, flouring my hands if it feels sticky, and smooth it out with an offset spatula.

7. I cover and refrigerate the pan for about 3 hours, or overnight, until firm.

8. For the topping, I melt the semi-sweet chocolate chips in a microwave-safe bowl, heating for 1 minute and then in 15-second bursts until smooth.

9. I spread the melted chocolate evenly over the chilled dough, then refrigerate again until set before slicing into bars.

Servings and timing

This recipe makes about 16 bars. Prep time takes around 20 minutes, plus at least 3 hours of chilling time.

Variations

I sometimes swap the mini chocolate chips for chunks of dark chocolate for a richer taste. For a fun twist, I like mixing in crushed pretzels, toffee bits, or even peanut butter chips. If I want something festive, I sprinkle colorful candies or sprinkles on top of the melted chocolate before it sets.

storage/reheating

I keep the bars stored in an airtight container in the refrigerator for up to 1 week. If I want them a little softer, I let them sit at room temperature for a few minutes before eating. These bars can also be frozen for up to 2 months—just wrap them tightly and thaw in the fridge before serving.

FAQs

Can I use regular-sized chocolate chips instead of mini?

Yes, but I find mini chips mix in more evenly and make the bars easier to cut.

Do I need to heat-treat the flour?

Yes, if I want to be extra cautious, I bake the flour at 350°F for about 5 minutes to kill any bacteria before using.

Can I make these bars dairy-free?

I can substitute dairy-free butter, dairy-free sweetened condensed milk, and vegan chocolate chips to make a dairy-free version.

How do I cut clean slices?

I use a sharp knife and run it under hot water, wiping it dry between cuts, for neat edges.

Can I double this recipe?

Yes, I can double the ingredients and use a 9×13 pan for a larger batch.

Conclusion

I love how these no bake chocolate chip cookie dough bars come together with minimal effort yet taste so indulgent. They’re creamy, chocolatey, and a crowd-pleaser every time I make them. Whether I’m serving them at a party or keeping a stash in the fridge for sweet cravings, they never disappoint.

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