Kudos on a great find, Thanks so much Patti — I find them rich, too, I could only eat a little bit at a time . I would say make sure you added the vanilla, and also you could try making them in a slightly larger pan so they are thinner, with a bigger frosting to bar ratio. Made these for 4th of July picnic. it’s like cookie dough fudge…with chocolate on top! Thanks Mary – that must have been the problem! Pinning and sharing! I’m so glad they were a hit – I think the milk chocolate will be great! Keeps the taste buds on their toes. Wonder what it would be like if you added a little flake coconut? No-Bake Chocolate Chip Cookie Bites With Hot Fudge Drizzle! I love this idea and no-bake is perfect for summer Pinned! Enjoy in dough form! One of my craves was choclate chip cookie dough. And only brown sugar goes in this? Keep the bars in the refrigerator until ready to eat. They also work with mills that do not use pesticides when sourcing their organic flour. Or only semi-sweet? You used all purpose flour. Read this: http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/. ; ), Thanks Joan There is a little bit of a danger factor here, but that’s what we have kids for, isn’t it . The bars are best kept in the fridge until ready to serve, and best eaten while still chilled. Cookie dough is the best part of making cookies! To make 2 cups of oat flour, take 2 2/3 cups of old-fashioned oats and pulse them in a high-powered blender or food processor until the texture resembles a fine flour. I don’t have that Briana, but you can customize the calorie count depending on how small you cut these . And second – there aren’t any raw eggs in these bars, so relax :))). I prefer to cut these babies into big, rich two-inch squares, but if you want to stretch these to serve a crowd, you can cut them into cute little one-inch bites that’ll give you over 30 servings per single batch. Anyone who says they HAVEN’T had raw cookie dough WITH eggs (and raw flour) is a liar, unless they actually happen to have an allergy to eggs. This looks great! All Rights Reserved. I found them a little sweet and very rich, so next time I will cut down on the brown sugar and cut the chocolate down to 18 oz and split it between the base and topping. Being so sweet already I didn’t think we needed that much chocolate on top. Cut them in small pieces, they’re rich. The texture will be like fudge when chilled, but will soften as it sits at room temperature. TY! It will yield 2 cups. And I love that it doesn’t heat up the kitchen. Get recipes, food cures, tips, and motivation from Joy Bauer delivered right in your inbox. Will definitely have to give those a go soon.. You’ve outdone yourself with these bars, they look absolutely incredible! Refrigerate for at least two hours or until very solid. You can buy it or make your own by putting 2 2/3 cups of old fashioned oatmeal in high speed blender and pulse until it becomes like fine flour.. I love how you described them as dalmatian-patterned These will be perfect for the chocolate chip cookie dough fanatics in my family! And it comes together FAST. Pinned! We’ve turned everyone’s favorite favorite chocolate chip cookie dough into a safe-to-eat, safe-to-serve bar that’s perfect for summer potlucks and barbecues (or any time you need a raw cookie dough fix). I’m going to try that Gigi, someone else mentioned that and I love oat flour. You can also use store-bought oat flour. So its not too sugary sweet. These look so amazing! These look like pure heaven, got to try them, yum. You may want to flour your hands as the dough is sticky. Spray a 8x8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. Slice into 2-inch squares. Plus, it’s made with healthy—and surprising—ingredients you probably already have stocked in your pantry. Uhh, brilliant! The only real reasons why you need to stay away from it are A: The aforementioned egg allergy (which is a thing that happens; my mother’s brother can’t go near eggs, or he’ll go into anaphylactic shock), or B: Celiac disease. For the base layer: in a large mixing bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until well combined. Transfer to a small bowl and mix in the chocolate chips. So what’s a backyard barbecue hostess to do? oat flour *I have updated and replaced the all purpose flour in this recipe with safe oat flour. I made these for my son who loves cookie dough and he said next time, don’t even put the chocolate on top.