Cookie dough bars are every cookie dough lover’s dream! This no-bake edible cookie dough recipe has a rich and creamy texture, is packed with chocolate chips, and has a crunchy Chocolate Krispie topping that everyone will love!
This twist on a classic chocolate chip cookie recipe is the dreamiest combination of a chocolate crunch candy bar and edible cookie dough! These cookie dough bars are rich, chewy, and crunchy from the chocolate Krispie topping.
They come together quickly with simple ingredients and have no sweetened condensed milk like most recipes require. Perfect for any occasion, they are sure to please any cookie dough and chocolate lover in your life!
For more cookie bar recipes, try monster cookie bars and pop tart cookie bars.
Table of Contents
Why We Love These Cookie Dough Bars
- These chocolate chip cookie dough bars are a no-bake recipe with no raw eggs and heat-treated flour so they are safe to eat without baking.
- They have a cookie dough layer that is packed with chocolate chips and a layer of crunchy chocolate topping that tastes just like a Hershey’s crunch bar!
- They are less work than my Nutella cookie bars, but still a deliciously impressive dessert!
- This recipe is easy to make and only takes minutes to put together, similar to our frosted sugar cookie bars!
Ingredient Notes and Substitutions
Chocolate chips: I prefer a mix of mini and regular chocolate chips in this recipe. Feel free to use all mini chips, regular chips, chopped chocolate, chocolate chunks, or anything your heart desires!
Flour: This recipe calls for all-purpose flour and has not been tested with any other brand. I don’t recommend substituting it but I would love to hear how it turns out if you do!
Butter: I recommend a high-quality full-fat European butter for the best flavor. I love Kerry Gold or Plugra. If you don’t have any on hand, regular American butter will also work.
Milk and cream: Because this is an egg-free recipe, a bit of milk and heavy cream will replace the egg. It gives the dough moisture and structure, and gives the cookie bars a super creamy texture!
Rice Krispies: The rice krispie cereal is added to the chocolate ganache to give it a crunchy texture.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Before you start, preheat the oven to 350 F/180 C and line a square 8×8 baking pan with parchment paper to cover all four sides. You will need a mixing bowl with an electric hand mixer or stand mixer.
STEP ONE: Heat treat the flour. Heat the all-purpose flour in the microwave for 1-2 minutes. You can also spread the flour out into a thin layer on a lined baking sheet. Bake the flour in the oven for 5 minutes.
The flour may feel kind of hard and lumpy after heating. If it is, sift the flour before adding it to the cookie dough!
STEP TWO: Cream the butter and sugars. In a mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
STEP THREE: Mix in the wet ingredients. Mix in the milk, heavy cream, and vanilla extract until combined.
STEP FOUR: Mix in the dry ingredients. Mix in the flour, salt, and chocolate chips until combined.
STEP FIVE: Press the cookie dough into the pan. Transfer the cookie dough to the prepared square baking pan. Press it into an even layer in the pan, then place the pan in the fridge to chill.
STEP SIX: Make the chocolate krispie layer. In a medium bowl, stir the hot cream and chocolate chips together until smooth. Then use a rubber spatula to fold the vanilla extract and rice krispie cereal into the melted chocolate until well combined.
STEP SEVEN: Make the chocolate layer. Spread the chocolate Krispie ganache over the cookie dough in an even layer.
STEP EIGHT: Chill and enjoy! Sprinkle the top of the bars with flaky sea salt, then place them back in the fridge to chill for at least 3 hours, or overnight.
When you are ready to cut them, let them sit at room temperature for 15-20 minutes to soften. Then use a sharp knife to cut it into small or big squares!
In between cuts, run the knife under hot water and wipe it clean!
Professional Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Cook the flour before using it. This is very important! You need to cook the raw flour in the oven before using it, this makes it safe to eat.
- Cool the flour. If the flour isn’t completely cooled after heat-treating it, the chocolate chips will melt!
- Cut into small squares. You can easily cut these bars into smaller squares to feed more people! They are naturally rich so you may not want large bars.
Storage and Freezing
Store the cut bars in an airtight container in the fridge for 3-4 days. They will be firm straight from the fridge so I recommend leaving them out at room temperature for 15-20 minutes or until softened.
These bars freeze extremely well! Store them in an airtight container or freezer bag for up to 1 month.
Recipe FAQs
This cookie dough is made without eggs and heat-treated flour which kills all of the harmful bacteria and makes it completely safe to eat!
You can heat-treat flour in the microwave for 1-2 minutes or until hot. Alternatively, you can spread the flour in a thin layer on a lined baking tray at 350 F/180 C for 5 minutes.
Absolutely! Once cut into bars, wrap them individually in plastic wrap or throw them all in an airtight container for up to one month.
I haven’t tested this recipe in a larger baking pan but it should work just fine! The bars will be thinner than the photos, so you may want to double the recipe.
I haven’t personally tested it, but would love to hear how they turn out if you do!
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Krispie Cookie Dough Bars
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
Edible Cookie Dough
- 2 cups + 2 tbsp all-purpose flour, *see notes for measuring*
- 12 tbsp salted European butter, *see notes*
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tbsp vanilla extract
- 1 tbsp whole or 2% milk
- 2 tbsp heavy cream
- 1/3 cup semisweet chocolate chips
- 1/3 cup mini semisweet chocolate chips
- 1/2 tsp fine sea salt
Chocolate Krispie Topping
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 cups rice krispie cereal
- 3/4-1 tsp flaky sea salt, for topping
Instructions
- Line a square 8×8 baking pan with parchment paper on all sides. Set aside.
- Microwave the flour in a bowl for around 1-2 minutes, or until it's hot. You can also spread it out in a thin layer on a baking sheet and bake it in a 350 F/180 C oven for 5 minutes. If the flour is clumpy after heating, push it through a fine mesh strainer before using.2 cups + 2 tbsp (265 g) all-purpose flour
- In a mixing bowl, cream the butter, sugar, and brown sugar together for 2-3 minutes until light and fluffy.12 tbsp (168 g) salted European butter, 1/2 cup + 2 tbsp (125 g) granulated sugar, 1/2 cup (100 g) light brown sugar
- Mix in the heavy cream, milk, and vanilla extract until combined.1 tbsp vanilla extract, 1 tbsp whole or 2% milk, 2 tbsp heavy cream
- Then mix in the flour, chocolate chips, and salt.1/3 cup (50 g) mini semisweet chocolate chips, 1/2 tsp fine sea salt, 1/3 cup (60 g) semisweet chocolate chips
- Press the cookie dough into a flat even layer in the prepared baking pan. Place the pan in the fridge to chill.
- Heat the chocolate chips and cream in a bowl in the microwave or over a double boiler for 1-2 minutes, stirring occasionally, until smooth and lump free.1 1/2 cups (260 g) semisweet chocolate chips, 1/3 cup (75 g) heavy cream
- Fold in the vanilla extract and rice krispies until well combined.1/2 tsp vanilla extract, 1 1/2 cups (38 g) rice krispie cereal
- Then use the spatula to spread the chocolate in an even layer over the cookie dough.
- Sprinkle the top generously with flaky sea salt.3/4-1 tsp flaky sea salt
- Chill the cookie dough bars in the fridge for at least 3 hours, or overnight.
- When you're ready, pull them out to soften for 15-20 minutes. In between cuts, run the sharp knife under hot water and then wipe it clean. This will give you clean cuts and make it easier to cut through the hardened chocolate!
Notes
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- Cook the flour before using it. This is very important! You need to cook the raw flour in the oven before using it, this makes it safe to eat.
-
- Cool the flour. If the flour isn’t completely cooled after heat-treating it, the chocolate chips will melt!
-
- Cut into small squares. You can easily cut these bars into smaller squares to feed more people! They are naturally rich so you may not want large bars.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These look amazing! Can you tell me if they are freezable?
Hi Cassie! Yes! They can absolutely be frozen 🙂
Will this not work with standard butter? I am in Canada and dairy is TIGHTLY regulated. I cannot get anything but the regular…
Hi Monika! It will work with regular butter, I added that as a note in the recipe card 🙂