I Want To Marry You Cookie Dough Bars are chocked full of chocolate chips, white chocolate chips, peanut butter chips, oats, and pecans. There’s a little bit of everything in there, no wonder people tend to get romantic around them.
My Chocolate Chip Cookie Dough Bars were so popular I couldn’t help but dream up variations…I have an obsessive brain like that. These I Want To Marry You Cookie Dough Bars are every bit as good, if not better than the first.
Grabbing tastes of regular raw cookie dough is so tempting, and so not smart. Raw eggs can be dangerous. This fun work around ditches the egg but keeps all the flavor. Since they’re no-bake, they are particularly suited to warm weather. Store them in the fridge and they’ll be ready when the urge strikes.
When you slice these — in very small pieces, please — you’ll see all the bits and pieces and make them so irresistible. They have a soft fudge-like texture, and a little goes a long way.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup old fashioned rolled oats
- 2 cups all purpose flour
- 1 can sweetened condensed milk
- 1 cup white chocolate chips
- 1 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup chopped pecans
- 1 bag (11-12oz) dark chocolate chips
Instructions
- Cream the butter with the brown sugar until light and fluffy. Beat in the oats, vanilla and cinnamon.
- Add the flour and the condensed milk alternately with each other, beginning and ending with dry ingredients. Don't drain the can of condensed milk to the last drop, you may not need quite all of it.
- Fold in the chips and the nuts until well combined.
- Spread the thick dough into a 9x9 square baking pan that had been lightly sprayed. I line mine with parchment with long ends so I can lift it out after it's chilled for easy cutting. Spread the dough flat and even
- Chill until firm, about 3 hours.
- To make the topping put the chocolate chips in a 2 cup Pyrex measuring cup or other microwave safe bowl. Microwave for 1 minute, and then stir until completely melted and smooth. Zap for another 10-15 seconds if necessary. Let cool slightly.
- Pour the melted chocolate over the dough and spread out evenly. Put back in the fridge until firm, about an hour.
- Slice the dough into small squares with a sharp knife. I let the pan sit out for a few minutes so the chocolate topping has a chance to soften a bit. Keep chilled.
make it your own:
- Use your favorite gluten free flour mix to make these gluten free.
- Make cookie dough truffles by forming the dough into small balls, chilling them, and then dipping into the melted chocolate topping. Set on parchment paper and then chill until ready to eat.
don’t forget to pin it!
28 Comments
G. Morgan
June 21, 2017 at 1:59 amLooked fantastic but were hard to mix up and very crumbly when finished. Chocolate top also looked nothing like yours in the photo and was very gritty. Not sure what happened but I wasn’t a fan. Ended up dumping the whole mess in the trash when all said and done. Still interested in trying other things here though.
Heather
June 17, 2017 at 6:28 pmDo you think I could make oat flour in my food processor and substitute that for the other flour?
Thanks these look delicious.
Sue
June 17, 2017 at 6:31 pmI don’t think oat flour would hold together well enough, Heather, but since I haven’t tested it, I can’t say for sure, sorry.
Valeria
October 9, 2016 at 8:24 pmA bit too sweet. I paired it with some pretzels and it was better. I’d add a pretzel bottom next time.
Michele
August 14, 2015 at 12:21 pmThese look amazing and I want to make them today but am concerned about a raw flour taste since they are no-bake. Has anyone experienced raw flour taste? Thanks!
Mary Younkin
August 13, 2015 at 10:52 pmThese bars look amazing, Sue! I love this idea and I especially love the idea of cutting them small and serving them like fudge. Why must you live so far away? I would love to share a plate of these beauties over coffee!
Rosemary Wolbert | Sprigs of Rosemary
August 3, 2015 at 4:44 amI have made your “original” cookie dough bars several times since you first shared the recipe, always to rave reviews. From my grandson: “Nonna, these are the best things you’ve ever made!” From my husband: “You know those no-bake cookies you make sometime? Don’t make them anymore. These are my favorite.” The last time I made these (yesterday) I did have the thought of vanilla chips and nuts. Next time. Maybe tomorrow.
Sue
August 3, 2015 at 9:45 amOh thanks so much Rosemary! I wold love to hear about your variations, the possibilities are endless :)
grace
July 23, 2015 at 9:57 ampretty sure that if i wasn’t already engaged to my beau, this would seal the deal–that man LOVES cookie dough! delicious bars. :)
Diana
July 23, 2015 at 5:28 amWow these look amazing! Can you leave out the condensed milk or substitute it with something else? Feels like the bars can be a tad too sweet and would love to make these without so much of the sweetness since there’s 3 different sweet chips going into the batter plus the choc frosting already. Thank u!
Sue
July 23, 2015 at 9:34 amI don’t know of a substitution offhand, Diana, but I think you could use less of it, if that helps.
Angie@Angie's+Recipes
July 23, 2015 at 12:55 amMy mouth is watering just reading through the list of ingredients. Peanut butter chips…I want SOME!
Pamela
July 22, 2015 at 6:16 pmI hate to say it but clinical studies have shown that 13% of flour is contaminated with E. coli bacteria. Yes, the flour. So some manufacturers who sell raw cookie dough to be baked at home are now pasteurizing the flour as well because people tend to eat the cookie dough raw. People think that the contamination comes only from the eggs but many eggs are pasteurized now. It is the raw flour that is the danger!
Please check out this New York Times article about this very problem: http://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/?_r=0
Sue
July 22, 2015 at 8:52 pmPamela —you may be bringing this up due to an isolated incident linked to store-bought, ready-to-bake cookie dough products. I think that if you purchase quality ingredients and follow safe handling practices in your kitchen that can be found here: http://www.fsis.usda.gov/…/basics-for-handling…/ct_index, that raw flour is no more dangerous than any other raw food product, be it meat, flour, or even fruits or vegetables. You can alleviate these concerns by toasting your flour first by spreading it on a baking sheet and baking it at 350ºF for 4 to 5 minutes.
Tricia @ Saving room for dessert
July 22, 2015 at 5:25 pmGoodness Sue – you have outdone yourself now. These look perfect – absolutely perfect! Let me give you my address so you can put some in the mail :)
Chris Scheuer
July 22, 2015 at 3:57 pmWhat a brilliant, fun idea. If you Fed Ex a box of these to North Carolina I will consider marrying you or at least being BFF :) They look amazing Sue. Thanks for the link!
Toni | BoulderLocavore
July 22, 2015 at 3:33 pmThere really isn’t anything more delicious than a bar chock full of delicious ingredients. And a cookie dough bar? Soon to be everyone’s favorite dessert recipe, no doubt!
cheri
July 22, 2015 at 1:41 pmHi Sue, here you go again………these are perfect for summer or really anytime of the year, love that they are no bake!!!!
Karen
July 22, 2015 at 1:15 pmYou forgot to add the chips & nuts in your instructions. I added them after mixing dry ingredients and condensed milk. Can’t wait to try them with the chocolate layer (in the frig now!). Sampling the bits that didn’t make it to the pan were yummy!
Sue
July 22, 2015 at 1:40 pmThanks Karen, I’m in summer la-la land! Just fixed it!
Laura (Tutti Dolci)
July 22, 2015 at 11:46 amSo you’re telling me that if I make these bars, I might get a few more marriage proposals than I’m currently getting (which would be zero)?! Sign me up ;).
SallyBR
July 22, 2015 at 11:01 amAbsolutely scrumptious!
by the way, I finally blogged on your shortbread choc chip cookies! Right there on the front page of my blog… ;-)
Now you tempt me again…. (sigh)
Abbe+@+This+is+How+I+Cook
July 22, 2015 at 10:33 amMy mouth is watering! These sound spectacular. Maybe hubby would marry me all over again. Well. I best not overthink this!
Monique
July 22, 2015 at 10:29 amI think you could sell these;)
John@Kitchen+Riffs
July 22, 2015 at 9:08 amWow, these are loaded with great flavor and good looks! Terrific bar — need it. Now. ;-) Thanks so much.
Jennifer @ Seasons and Suppers
July 22, 2015 at 8:56 amWow. There is no way you can go wrong with all those great ingredients AND no-bake, too! Love the name, especially :)
Linda@There and Back AgainFood
July 22, 2015 at 8:08 amThe perfect answer to a cookie-dough craving, with a chocolate layer to boot!
Sue
July 22, 2015 at 8:14 amI didn’t think of that, these do have that extra perk!