Chocolate chip cookie dough, peanut butter cup filling, and a chocolate ganache create three layers of no bake goodness. No Bake Peanut Butter Chocolate Chip Cookie Dough Bars are simply irresistible!
Cookie dough has a special place in my heart. The very first thing I learned how to make was chocolate chip cookies. I’ve had my fair share of raw cookie dough in my days. Now, I know that there’s some concern about salmonella and such, so if you are worried about that, be sure to check out the notes in my recipe for a way to cook the flour prior to using it in the recipe.
Cookie dough bars are a thing of beauty. Edible cookie dough topped off with chocolate? Yes, please! I decided to take it up a notch by adding in a layer of peanut butter cup filling. The result is something absolutely marvelous. It’s rich and you only need a small piece, but that doesn’t stop me from eating way too much in one sitting. You’ve been warned!
Sometimes written instructions can leave you with some questions, so be sure to watch the video where you can see exactly how this recipe is made. Not only is it educational, it’ll leave you drooling too. You can add to the drool by checking out the rest of my YouTube Channel too. There’s more than 150 restaurant quality recipes you can easily make at home so there’s definitely something you’ll drool over.
These are amazing and I’ve probably made them over 5 times! Originally found the recipe on Pinterest when I was looking for Super Bowl treats a few years ago. Love them! Yesterday was the first time I did the heavy cream with the chocolate top layer (as I had previously been afraid it would make it too soft), but it cuts so much better and does not get as splintered (the chocolate layer) when made with cream!
My only question is, am I doing something wrong that the peanut butter layer is so soft it always squeezes out when I cut these? It ends up making quite a mess, and peanut butter gets everywhere rather than staying composed between the cookie dough and chocolate layers. I even refrigerate longer than the directed time, so I’m wondering if freezing for a bit might help?
These were very good! I did add the cream to do the chocolate layer. Do these need to continue to be refrigerated after they have firmed up for cutting or can they be stored at room temperature?
They are safe to store at room temperature.
Made this today, and very good, however, how come the picture does not represent the true thickness of the peanut butter layer, I doubled mine, as I have been baking for many years and sensed the thin results if done as written. I doubled it and it was similar to picture.
The photos you see on this website are all made using the instructions as written. We don’t have much incentive to trick you 🙂
the video says use 1 1/2 c peanut butter, the recipe says use 1 cup. Maybe that’s the difference? I’ve noticed sometimes the videos give different amounts than the recipes, so I always try to watch the video before making something 🙂
I just made this and tasted each layer as I went. That is probably the best raw cookie dough without egg I’ve ever tasted. I had a couple of problems though. I used a 9×9 pan and cookie dough was great. I then did the peanut butter layer and it was a very, very thin layer and hard to smooth over the cookie dough, but I managed and it looked good, but very thin. Definitely not as thick as your picture. Then the chocolate layer, I didn’t use the cream (I do wish you wrote which way you did yours) because I was thinking that the cookie dough would be soft and then I thought using the cream would also make the chocolate soft and then it would be too soft all around. My mistake there. I melted the milk chocolate and spread it over everything and then refrigerated. I took it out to cut into squares and the chocolate layer was a hard layer and cracked and splintered and I couldn’t get even squares out of it. I am having it sit out for a few minutes and hoping that the chocolate softens a bit so I can cut squares. It tasted very good, but again wished there was more of a PB layer and the chocolate was way too hard. Next time, I will double the peanut butter section (2 cups of PB and 1 cup of powdered sugar) and use the cream for the chocolate layer to make more of a ganache.
I have made it with and without the cream in the chocolate layer. It does crack and splinter if you let it completely harden before cutting. It doesn’t affect the taste at all, just the presentation. If you cut them after an hour or two in the fridge (just enough to slightly solidify) you can get the best looking results. Or (fun tip) Turn them upside down and cut them that way. It helps a lot!
I rhink if i make them again i will either sandwich two layers between chocolate or cook the dough,otherwise its fabulous idea
Hi! I heated the semi sweet chocolate topping in the microwave as directed. I added in the heavy cream at the end and the chocolate seized and ruined my entire batch of topping.
What did I do wrong? Was I supoosed to combine the heavy cream to the unmelted chips first?
Yes, adding cold cream (or any other cold liquid) into melted chocolate will cause it to seize. If you add it in with the chocolate chips and microwave them together it will work.
Cn u tell the choc chip measurement in cups
A 12 ounce bag of chocolate chips contains 2 cups.
These look to die for! Where do you find your mini chocolate chips?
They are in almost every grocery store right there with the regular chocolate chips! 🙂
Holy yum! Every single layer looks delicious, so I bet every single bite is simply decadent. Everyone in my family would go crazy for these!