I Want To Marry You Cookie Dough Bars are chocked full of chocolate chips, white chocolate chips, peanut butter chips, oats, and pecans. This recipe has no raw egg or raw wheat flour, so it’s safe to eat!
*NOTE: The FDA has recently warned that while it is unlikely, eating raw flour can make you ill, therefore they recommend against eating raw cookie dough or other products made with uncooked all-purpose wheat flour. I have updated this recipe to use heat treated flour, oat flour, or fine almond flour for safety.
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.
how do we make cookie dough bars safe to eat?
Grabbing tastes of regular raw cookie dough is so tempting, but so not smart
- First we don’t use any raw eggs in these bars, so no worries there.
- We replace regular flour with one of three options: heat treated flour is flour that’s been heated to kill any potential pathogens. It’s not widely available, but if you love cookie dough, it’s worth tracking down. You can buy it here.
- You can also use non-wheat flours like oat flour, or finely ground almond flour, both of which are safe to eat raw.
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. 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.
Make cookie dough truffles
Form the dough into small balls, chill them, and then dip into the melted chocolate topping. Set on parchment paper and then chill until ready to eat.
For the cookie dough obsessed ~
- No Bake Peanut Butter Chocolate Chip Cookie Dough Bars
- Chocolate Chip Cookie Dough Ice Cream
- No Bake Chocolate Chip Cookie Dough Bars
I Want to Marry You Cookie Dough Bars
- 1/2 cup 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 heat treated flour, oat flour, or fine almond flour for safety. You can find heat treated flour here.
- 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
- 12 ounces dark chocolate or chocolate chips
- Cream the butter with the brown sugar until light and fluffy. Beat in the oats, vanilla and cinnamon.
- Add the oat 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. (If using bar chocolate, chop it finely first.) 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.