I am in love with these cookie dough bars!!!
IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I RECEIVED LIFE’S SIMPLE MEASURES! Her blog is filled with wonderful sweets to choose from so i felt right at home! I decided to try out her chocolate chip cookie dough bars as they were different than the ones I have made before. As suspected, they were awesome!!! The only change I made was to use my own ganache on top. Thanks for a great cookie dough bar recipe. Now we never have to fear raw cookie dough again, as this is egg free!!! and…..did I mention it is no-bake? Yup!
COOKIE DOUGH IS MIXING UP!
I PRESSED WAX PAPER ON TOP TO SMOOTH THE DOUGH OUT!
CHILLED & READY TO CUT!
NICE AND SMOOTH!
TIME TO ADD SOME CHOCOLATE DRIZZLES!
Ingredients:
Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. mini chocolate chips
Here is the GLAZE I used:
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Directions:
- In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
- With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
- Line 8×8-inch pan with parchment paper. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
- Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
- For topping, Microwave butter & chocolate until smooth. Stir in corn syrup and pour over cookie dough layer. Chill the bars for 1 hour or until topping is firm.
Yield: 16 large bars
Recipe from Life’s Simple Measures
Lizzy Do says
Yummy! I have to try these!!!
Our Eating Habits says
Wow, those just look plain amazing!Especially considering you put peanut butter in your ganache. Yum!
Erin says
I made these last month too and they were amazing (in a totally sugar coma sort of way) =o) We devoured them! Yours look beautiful!
Denise @ Creative Kitchen says
You and I are on the same cookie dough wavelength this month!! I made Chocolate chip cookie dough truffles. 🙂
Denise @ Creative Kitchen
(fellow group c member)
Kate says
Mmmmm…beautiful bars! They look perfect!!! Excellent SRC choice.
Melissa says
Oh my! These bars look fantastic! I love cookie dough, and I’ll have to remember to make these 🙂
A Couple in the Kitchen says
They came out looking so perfect! Like a professional bakery! Nice job!
Debbi Does Dinner Healthy says
These look gorgeous! My kids have decided that we are making these very soon!! Great choice!
Louise says
wow! they look so perfect and so so droolworthy!
Rhonda says
All these sweet treats this reveal are killing me. I want to make them all! Your bars look perfect and I love that they are no bake (since I’m a no bake kinda gal).
Gloria says
really beautidul! I would try these!!
Sara says
These look delicious! And they’re so beautiful, too! Great SRC pick.
Avanika [YumsiliciousBakes] says
Ooh these look amazing. So clean and professional. Amazing pick, as usual.
Veronica Miller says
These look absolutely divine, Danielle! I thought of you this month b/c I was assigned to another Danielle’s blog. 🙂 I think if I ever get yours, I’ll die of happiness.
Jess Wakasugi {Life's Simple Measures} says
Sooo glad to see you made these bars! Aren’t they addicting?! I had to get them out of my house immediately, otherwise I would have had to buy new jeans. I’ll have to try your ganache next time, too, since it looks amazing! Glad to bake with you!
Sara says
Ok, I made your ganache yesterday and……..Oh.My.GaaaaNache!!! Is it the best or what??!? I have made many ganaches, all very good, but yours is the BEST!! It’s soooo smooth, silky, shiny, and of course delicious :). Cuts perfectly too. Thanks so much for sharing.
I have to ask… Did you just make one batch for the bars? Or did you need two batches to cover completely. I made a 9X13 pan of dark chocolate brownies and I needed two batches to cover pan completely. Also, do you line your baking pan with parchment ? Your bars always look SO PERFECT and pretty!! I need to know how you do it.
Have you ever used Chicago bakeware? I have those on my Christmas list.
Love your blog. I would purchase a cookbook from you in a second 🙂 The thing is, everyday you post such awesome stuff, how would ever make a cookbook?….it would need to be be “to be continued” cookbook…ha!
Sara says
One more question: Did you just add the peanut butter to your regular ganache recipe?
Oh and I just read that this recipe was for 8×8 pan…oops 🙂
Simona Mastantuono says
dear gloria you will find this recipe and and that is about rolls on my blog Im too courios to tasa them
Kristy Lynn says
very pretty! i’m always impressed when people can layer things. i think i’m too heavy handed to get away with it. haha.
happy src reveal to you my friend from a fellow group c member. xo, kristy
Marty says
I tried these. They do taste wonderful, but the dough part didn’t set up correctly for me. They were refrigerated for the better part of 24 hours. Yes, I could’ve added more flour, but I didn’t know they wouldn’t set up at that point. They are finger-licking good and messy, but not pretty like yours.