Chocolate Krispie Cookie Dough Bars
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!
Equipment
Ingredients
Edible Cookie Dough
- 2 cups + 2 tbsp all-purpose flour *see notes for measuring*
- 12 tablespoon salted European butter *see notes*
- ½ cup + 2 tbsp granulated sugar
- ½ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 tablespoon whole or 2% milk
- 2 tablespoon heavy cream
- ⅓ cup semisweet chocolate chips
- ⅓ cup mini semisweet chocolate chips
- ½ teaspoon fine sea salt
Chocolate Krispie Topping
- 1 ½ cups semisweet chocolate chips
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups rice krispie cereal
- ¾-1 teaspoon flaky sea salt for topping
Instructions
- Line a square 8x8 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.
- In a mixing bowl, cream the butter, sugar, and brown sugar together for 2-3 minutes until light and fluffy.
- Mix in the heavy cream, milk, and vanilla extract until combined.
- Then mix in the flour, chocolate chips, and salt.
- 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.
- Fold in the vanilla extract and rice krispies until well combined.
- Then use the spatula to spread the chocolate in an even layer over the cookie dough.
- Sprinkle the top generously with 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
*I highly recommend using 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."
**If you don't have any European butter on hand, regular butter will also work. European butter will give the bars so much more flavor!
-
- 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.