This recipe for Chocolate Chip Cookie Dough Bars is one of those sweet discoveries that turned casual dessert cravings into a family ritual. I first made these during a summer potluck when I wanted something that tasted indulgent but required no oven time; the result was addictive. The filling is buttery and chewy, with the familiar vanilla-brown sugar flavor of a classic cookie dough, studded with mini chocolate chips for little pockets of melting chocolate. A glossy ganache seals the top, giving each bar a sophisticated finish that belies how simply it comes together.

I keep a square pan reserved just for these bars in my kitchen rotation because they travel well and stay fresh refrigerated for days — making them ideal for last-minute guests, bake sales, or a weekday treat paired with a tall glass of milk. Texturally, they hit that perfect balance: a dense, sliceable base with a set, smooth ganache on top. The condensed milk binds everything without eggs, so the filling is safe to slice after chilling, and the plastic-wrap press method makes for an even, professional-looking edge. These bars always earn compliments, and the recipe is forgiving enough to adapt if you want darker chocolate or a sprinkle of flaky salt on top.

Ingredients

• Unsalted butter (1 stick / 1/2 cup): Room temperature butter makes the filling tender and easy to beat. I use a European-style butter like Kerrygold for richness, but standard unsalted works fine. Let it soften at least 30 minutes so it creams smoothly.
• Light brown sugar (3/4 cup, packed): Adds moisture and a caramel note. If you only have dark brown sugar, swap 1:1 for a deeper molasses flavor. Pack the cup to measure accurately.
• Vanilla extract (1 teaspoon): Pure vanilla extract elevates the flavor beyond imitation; a teaspoon is enough to bring out the cookie-dough notes.
• All-purpose flour (2 cups): Provides structure and chew. Because this filling is not baked, use heat-treated flour or white whole wheat flour processed for raw consumption (see the You Must Know section for safety alternatives).
• Sweetened condensed milk (1 14-ounce can): Acts as binder and sweetener; its syrupy texture helps the filling remain sliceable. Look for standard 14-ounce cans found in grocery aisles.
• Mini chocolate chips (2 cups): Mini chips distribute more evenly than full-size chips so every bite gets chocolate. Use semi-sweet or milk chocolate depending on sweetness preference.
• Semi-sweet chocolate chips (1 cup) and heavy cream (1/4 cup): These combine into a glossy ganache that sets firm but remains soft when chilled. Use high-quality chocolate chips or chopped baking chocolate for a smoother finish.

Instructions

Prepare the pan:Line a 9x9-inch or 8x8-inch square pan with a single sheet of parchment paper, leaving an overhang on two sides to lift the bars out later. The overhang should extend at least 1.5 inches above the rim so you can lift the chilled slab cleanly.Cream butter and sugar:In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 stick (1/2 cup) softened unsalted butter with 3/4 cup packed light brown sugar on medium-high until light and fluffy, about 2 to 3 minutes. Scrape the bowl once to ensure even creaming. This aeration keeps the dough tender rather than heavy.Add vanilla and combine:Mix in 1 teaspoon vanilla extract until incorporated. Vanilla rounds out the sugary notes and complements the caramel hints from brown sugar.Incorporate flour and condensed milk:With the mixer on low, alternate adding 2 cups all-purpose flour and the entire 14-ounce can of sweetened condensed milk in three additions, beginning and ending with the flour. Mix until incorporated and no streaks remain. The dough will look moist and hold together — avoid over-mixing to prevent a dense texture.Fold in chips and press into pan:Fold in 2 cups mini chocolate chips by hand with a spatula so they don’t pulverize. Transfer the dough to the prepared pan, place a sheet of plastic wrap over the top, and press firmly and evenly to the edges. Pressing under plastic keeps fingers clean and achieves a smooth surface; use the bottom of a measuring cup for an even finish.Chill until firm:Cover the pan and refrigerate until the dough is firm, at least 3 hours or overnight. Proper chilling helps the bars slice cleanly and prevents the ganache from seeping into a soft base.Make the ganache:Combine 1 cup semi-sweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue in 30-second bursts, stirring between each, until smooth and glossy. If the ganache is too thick for pouring, warm for a few more seconds or stir in an extra teaspoon of cream.Top and set:Pour the ganache evenly over the chilled filling and spread to the edges with an offset spatula. Chill at least 1 hour or until set. Use the parchment overhang to lift the slab from the pan and slice into bars with a long, sharp knife (wipe the blade between cuts for neat edges).

Storage Tips

Store chilled bars in a single layer or separated by parchment in an airtight container in the refrigerator for up to 7 days. For longer storage, tightly wrap the slab in plastic wrap, then aluminum foil, and freeze up to 3 months. Thaw overnight in the refrigerator, then slice. If you refrigerate slices stacked, place parchment between layers to prevent sticking. To revive slightly firm ganache after refrigeration, let bars sit at room temperature for 10 to 15 minutes before serving for the best mouthfeel.

Ingredient Substitutions

For a dairy-free version, substitute vegan butter and use a dairy-free condensed coconut milk alternative and plant-based cream for the ganache; texture will be slightly different and a touch softer. Swap mini chips for chopped dark chocolate for a richer, less sweet bar. For gluten-free bars, replace all-purpose flour with a 1:1 gluten-free flour blend that is safe to consume raw or heat-treat as described. If you prefer less sweetness, reduce mini chips by 1/2 cup and use semi-sweet or bittersweet chips for ganache.

Serving Suggestions

Serve bars chilled or at cool room temperature as a portable dessert. They pair beautifully with coffee, a scoop of vanilla ice cream, or a glass of cold milk. For a party, arrange on a platter with a sprinkle of flaky sea salt on top of the ganache or a dusting of cocoa powder. Cut into bite-sized squares for a dessert buffet or into larger bars for dessert plates.

Cultural Background

These bars blend the nostalgic flavors of classic American cookie dough with the French-influenced finish of chocolate ganache. The idea of no-bake bars draws from mid-century refrigeration desserts that became popular as sweetened condensed milk and other shelf-stable ingredients became widely available. The result is a hybrid that’s both comforting and modern — familiar cookie flavors presented in a refined, sliceable format.

Seasonal Adaptations

In winter, fold in 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dough for a cozy spice note. For festive holidays, stir in 1/2 cup chopped peppermint candies or use red-and-green mini chips. In summer, keep the ganache lighter by using semi-sweet chocolate and use chilled bars as a cool treat at picnics. For Valentine’s Day, top with a drizzle of white chocolate and a sprinkle of freeze-dried raspberry powder.

Meal Prep Tips

Make the dough base up to 48 hours in advance and keep it tightly wrapped in the pan in the refrigerator. Prepare ganache on the day you plan to serve for the freshest shine — it can also be made in advance and gently warmed to pour. For individual portions, freeze the whole slab and then slice while slightly frozen; this creates very clean edges and allows easy portioning for packed lunches.

These bars have been my go-to when I need something impressive that’s nearly effortless. They’re flexible, forgiving, and consistently well-received, which makes them a staple in my recipe repertoire. I hope you enjoy making them as much as my family does — and make them your own with the variations suggested above.