Edible Chocolate Chip Cookie Dough Bars with Hot Fudge
Serves 125 mins prep0 mins cook
Safe-to-eat raw cookie dough that's every bit as good and satisfying as the real thing! Easy, no-bake, and no eggs required!
0 servings
What you need
Instructions
-1 Preheat the oven to 350 degrees F. -1 Spread the flour out on a large baking sheet. Bake for 5 to 10 minutes. Do NOT skip this step — baking the flour kills any lingering bacteria and makes the raw cookie dough safe to eat. Let the flour cool before continuing with the recipe. -1 Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. -1 In a large mixing bowl, whisk together (or beat with an electric mixer) butter, brown sugar, and vanilla until soft and fluffy, about 3 minutes. -1 Stir in the flour and optional salt. -1 Stir in the chocolate chips and peanut butter chips, reserving about 2 tablespoons chocolate chips to push into dough once in pan for a nice visual effect. -1 Turn dough out into prepared pan, pressing it down firmly with a spatula. -1 Evenly press in reserved chocolate chips. -1 Place pan in refrigerator or freezer for at least 2 hours to set up, or overnight. Bars slice easily from the freezer, but allow to come to room temp for about 10 minutes if it’s easier. -1 Optionally, drizzle with hot fudge or your favorite topping. Bars will keep airtight in the refrigerator for at least 3 weeks and in the freezer for up to 4 months.View original recipe