Chocolate Chip Cookie Dough Bars

By Tallon

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 2 cups mini chocolate chips
• 1 cup creamy peanut butter (not the natural kind)
• 2/3 cup milk chocolate chips

Preparation

Step 1

In a mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter and light brown sugar for about 3 minutes

Once that’s combined, add in 1 teaspoon of vanilla extract and mix.

With the mixer on low speed, alternate between adding the flour and sweetened condensed milk. Mix until combined.

Add in the mini chocolate chips and fold them in with a spatula.

Line a 8 by 8 inch baking pan with parchment paper. Press the cookie dough into the pan. If the cookie dough starts to stick to your hands, put a small amont of flour on your hands. Don’t use too much though.

Cover the cookie dough bars with plastic wrap. Place the cookie dough bars in the refrigerator for 3 or more hours until they’re firm. I typically refrigerate them overnight and then put the chocolate/peanut topping on the next day.

To make the glaze:

Combine the milk chocolate chips and peanut butter in a microwavable bowl. Melt in the microwave. Be careful not to overheat the chocolate.

Take the cookie dough bars out of the refrigerator. Hold onto the parchment paper and pick them up out of the pan. Put the cookie dough bars (that are still on the parchment paper) onto a baking sheet.

Pour the melted chocolate/peanut butter mixture over the cookie dough. Try your best to keep the melted chocolate/peanut butter from going onto the sides.

Spread the mixture out with a spatula.

Chill the bars in the refrigerator for an hour or more until the topping is firm.