No Bake Peanut Butter Chocolate Chip Cookie Dough Bars

Posted on
 and a chocolate ganache create three layers of no bake goodness No Bake Peanut Butter Chocolate Chip Cookie Dough Bars

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.
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 9×9 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.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
 and a chocolate ganache create three layers of no bake goodness No Bake Peanut Butter Chocolate Chip Cookie Dough Bars

Leave a Reply

Your email address will not be published. Required fields are marked *