NO BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BARS

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 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!

No Bake Peanut Butter Chocolate Chip Cookie Dough Bars
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!

Ingredients
Cookie Dough Layer

• ½ cup butter, softened
• ¾ cup brown sugar, tightly packed
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 14 oz. sweetened condensed milk
• 2 cups mini chocolate chips

Peanut Butter Layer

• 1 cup smooth peanut butter
• ½ cup powdered sugar

Chocolate Layer

• 12 ounces milk chocolate chips
• ½ cup heavy cream (optional)

Instructions

1. Spray a 9x9 baking pan with nonstick cooking spray and line with parchment paper.
2. Make the cookie dough layer by using a hand mixer to cream together butter and brown sugar in a mixing bowl. Mix in salt and vanilla. Slowly mix in flour and sweetened condensed milk, alternating between the two. Stir in mini chocolate chips. Press the dough into the prepared baking pan.
3. Make the peanut butter layer by using a hand mixer to cream together peanut butter and powdered sugar in a mixing bowl. Gently spread the peanut butter mixture over the cookie dough layer.
4. Make the chocolate layer by pouring the chocolate chips into a microwave safe bowl. For a softer chocolate layer, pour in heavy cream (optional). Microwave 15 seconds at a time, stirring in between, until chocolate is smooth and melted. Pour over peanut butter layer immediately and smooth out with a rubber spatula.
5. Refrigerate for 4 hours before slicing and serving.

Notes
If you are concerned about consuming raw flour you can toast the flour prior to using it in the recipe. Simply place the flour into a skillet over medium heat and toast for 3 to 5 minutes. Use the toasted flour in the recipe as directed.

Recipe Source : NO BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BARS @ thestayathomechef