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
Units
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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.