Friday, June 19, 2015

Salted Chocolate Chocolate Chip Cookie Dough Bars

Raise your hand if you're one of those people who could care less about cranking up the oven when you've got a bowl of cookie dough in your grips.  Because instead of wanting to scoop, bake, cool, remove and repeat, you just want to dive in that bowl, face first and indulge in the awesomeness that is cookie dough.

Um, right now my hands are waving frantically in the air.  So, yes, I'm definitely one of those people. And proud of it!

So, when I was given the request to create "something with cookie dough" from one of the members of the KARK4 morning crew I gladly rose to the occasion.  Challenge accepted!

I thought of and tested several different cookie dough recipes, but it wasn't until I made these bars that I knew I had a winner.  I mean, just when you thought it couldn't get any better than eating that cookie dough out of the bowl by the spoonfuls, it does.  How?  With these bars.
These bars make it perfectly acceptable to eat raw cookie dough.  It also doesn't require the use of utensils.  And it's got a sugar cookie crust, which is the perfect mode of transportation for that cookie dough to make it in your mouth!  Oh, but it doesn't stop there!  The cookie dough...eggless cookie dough...is then topped with a mixture of melted dark and semi-sweet chocolate and sprinkled with salt.

That chocolate coating hardens which forms the best possible "crust" you could ever think about sinking your teeth into.
You've got a soft, sugar cookie crust, topped with that amazing cookie dough and topped with that perfectly balanced, not too sweet chocolate layer with just a hint of salt.  Yes, folks we have a winner!

These bars are what cookie dough lovers' dreams are made of.  Yes, they're that good.

You're welcome!

Salted Chocolate Chocolate Chip Cookie Dough Bars
Ingredients:

2 Cups sugar cookie dough, homemade or store bought

For the cookie dough-
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 3/4 Cup flour
1 Tsp salt
1 1/4 Cups mini chocolate chips
1 Can condensed milk

For the chocolate topping-
1/4 Cup semi-sweet chocolate chips
3/4 Cups dark chocolate chips
3 Tbsp heavy cream
1/2 Tsp Kosher salt

Directions:

Preheat oven to 350.  Line an 8x8 or 9x9 pan with parchment paper.

Press the cookie dough in an even layer in the bottom of the prepared pan.  Place in the preheated oven and bake for 25-35 minutes, until the edges begin to turn golden-brown.  Be sure not to over bake.  Remove from oven and allow to cool completely.

For the cookie dough-
Place the butter in a large bowl and beat on high until creamy, about 1 minute.  Add both sugars and beat on high for 3-5 minutes.  Add vanilla and mix to combine.  Add the condensed milk and mix until incorporated.  Lastly add the flour and salt and mix until just incorporated.  Fold in the chocolate chips.

Spread the cookie dough in an even layer over the cooled sugar cookie.

For the chocolate topping-
Place the chocolate chips and cream in a microwave safe bowl and heat in 20 second intervals until melted, stirring after each heating period.  Once the chocolate is melted and smooth, stir once more, pour over the cookie dough and spread into an even layer.  Sprinkle the salt over the chocolate.  Place the bars in the refrigerator at least 1 hour, until the chocolate is set.

Remove and slice when ready to serve.

Store in an airtight container in the refrigerator.

Recipe source: A Lynsey original

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