Peanut Butter Cookie Dough Bars are a no-bake, indulgent dessert that combines creamy peanut butter cookie dough with a rich chocolate layer on top. These bars are perfect for satisfying your sweet tooth while being incredibly easy to make.
Why You’ll Love This Recipe
- No-Bake Recipe: Quick to make without needing to turn on the oven.
- Rich and Decadent: The creamy peanut butter and chocolate combo is irresistible.
- Safe to Eat Raw: Made without eggs and with heat-treated flour for a worry-free treat.
- Customizable: Add mix-ins like chocolate chips, nuts, or pretzels for extra texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough Layer:
- Peanut butter (creamy or crunchy)
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour (heat-treated for safety)
- Milk or almond milk
For the Chocolate Topping:
- Semi-sweet chocolate chips
- Peanut butter
Directions
Step 1: Make the Cookie Dough Layer
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Add vanilla extract and mix until combined.
- Gradually add heat-treated flour and mix until a dough forms. Add milk, 1 tablespoon at a time, until the dough reaches a soft and spreadable consistency.
- Press the cookie dough evenly into the prepared pan. Chill in the refrigerator while preparing the topping.
Step 2: Make the Chocolate Topping
- In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth.
- Pour the chocolate topping over the cookie dough layer, spreading evenly with a spatula.
Step 3: Chill and Serve
- Refrigerate the bars for at least 2 hours, or until the chocolate is fully set.
- Use the parchment overhang to lift the bars out of the pan. Slice into squares or bars and serve chilled or at room temperature.
Servings and Timing
- Servings: 12-16 bars
- Prep Time: 15 minutes
- Chill Time: 2 hours
Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute butter and milk with plant-based alternatives.
- Nutty Crunch: Add chopped peanuts or crunchy peanut butter for added texture.
- Salted Caramel Twist: Drizzle salted caramel over the chocolate layer before chilling.
- Cookie Crumble: Sprinkle crushed cookies over the chocolate layer for extra flair.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These bars are best enjoyed chilled and do not require reheating.
FAQs
1. How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or microwave it in a bowl for 1-2 minutes, stirring every 30 seconds.
2. Can I use crunchy peanut butter?
Yes, crunchy peanut butter adds a delightful texture to the bars.
3. Can I skip the chocolate topping?
Yes, but the chocolate adds a rich contrast to the peanut butter cookie dough.
4. Can I make these vegan?
Yes, use vegan butter, plant-based milk, and dairy-free chocolate chips.
5. What’s the best way to slice the bars neatly?
Use a sharp knife dipped in warm water and wiped clean between cuts.
6. Can I double the recipe?
Yes, use a larger baking dish, such as a 9×13-inch pan, and adjust the thickness of the layers.
7. How can I make the bars less sweet?
Use unsweetened peanut butter and reduce the amount of sugar slightly.
8. Can I add mix-ins to the cookie dough?
Absolutely! Chocolate chips, pretzel pieces, or mini marshmallows work well.
9. Do these bars need to be refrigerated?
Yes, the bars are best stored in the refrigerator to maintain their firmness.
10. Can I use white chocolate instead of semi-sweet?
Yes, white chocolate creates a sweeter topping and pairs beautifully with the peanut butter.
Conclusion
Peanut Butter Cookie Dough Bars are a creamy, rich, and indulgent treat that’s easy to make and perfect for any occasion. Whether you’re looking for a quick dessert or a crowd-pleasing snack, these no-bake bars are sure to impress. Try them today and enjoy the delicious combination of peanut butter and chocolate in every bite!
Print
Peanut Butter Cookie Dough Bars
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These Peanut Butter Cookie Dough Bars are a no-bake treat that combines creamy peanut butter, rich chocolate, and a soft, edible cookie dough layer. Perfect for when you’re craving something sweet but don’t want to turn on the oven!
Ingredients
For the Cookie Dough Layer:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 cups oat flour (or all-purpose flour, heat-treated)
- 1/2 tsp salt
- 2 tbsp milk
For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 2 tbsp creamy peanut butter
Instructions
- Prepare the Cookie Dough Layer:
- In a large bowl, beat the peanut butter, softened butter, and brown sugar until light and fluffy.
- Mix in the vanilla extract and salt. Gradually add the oat flour, mixing until a crumbly dough forms.
- Add milk, one tablespoon at a time, until the mixture holds together and resembles cookie dough.
- Assemble the Bars:
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Press the cookie dough mixture evenly into the pan, smoothing the top with a spatula.
- Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring after each, until fully melted and smooth.
- Top and Chill:
- Pour the chocolate mixture over the cookie dough layer, spreading it evenly.
- Refrigerate for at least 2 hours, or until firm.
- Slice and Serve:
- Remove the bars from the pan using the parchment overhang. Slice into squares or bars.
- Serve chilled or at room temperature.
Notes
- If you don’t have oat flour, make your own by blending rolled oats in a food processor until fine.
- For a sweeter topping, use milk chocolate instead of semi-sweet chocolate.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.