No Bake Cookie Dough Bars — Easy, Healthier Treats

Warm, buttery dough that you can slice and eat without baking — these No Bake Cookie Dough Bars are creamy, chewy, and dangerously easy to make. I developed this version after testing it eight times to balance sweetness and structure and to ensure the dough is safe to eat without heat-treating flour. The base uses heat-treated flour (or almond/oat alternatives) and a short chill to firm the bars, so you get true cookie-dough taste in a portable bar. This recipe works whether you want an indulgent snack or a lighter after-dinner bite, and it’s the version I bring to potlucks. Read on for step-by-step directions, pro tips, and make-ahead strategies that keep these bars perfect every time.

Why This Recipe Works

Heat-treating or swapping the flour makes raw dough safe to eat while keeping texture soft and authentic.
A mix of brown and granulated sugar balances chew and tenderness; brown sugar adds moisture.
Chilled bars hold shape without baking thanks to the ratio of butter to dry ingredients.
A light layer of melted chocolate seals the top and adds a crisp snap against the soft dough.
Simple timing and clear sensory cues make this recipe reliable for home cooks.

Ingredients Breakdown

All-purpose flour or oat/almond flour (use 250 g (2 cups) all-purpose flour, heat-treated): Provides the classic cookie-dough bite. If you use almond flour, the bars will be denser and more crumbly. If using all-purpose, heat-treat it to kill bacteria (see step).
Unsalted butter (115 g (½ cup) softened): Gives richness and helps bars set. Using salted butter will increase sodium; reduce added salt if using salted butter.
Brown sugar (100 g (½ cup packed) light brown sugar) + granulated sugar (50 g (¼ cup) white sugar): Brown sugar keeps the bars moist. Reducing sugar will make the bars less chewy.
Sweetened condensed milk (120 ml (½ cup)): Acts as binder and provides caramel notes. You can substitute 120 g (½ cup) creamy nut butter for a dairy-free version, but texture and flavor will change.
Vanilla extract (2 tsp (10 ml)): Anchors flavor. Use a real vanilla for best aroma.
Sea salt (¼ tsp (1.5 g)): Balances sweetness. Use Diamond Crystal kosher salt for lighter hand; if using Morton, use roughly half.
Mini chocolate chips (150 g (1 cup)): Small chips distribute evenly and keep the bars sliceable. You can use chopped chocolate — expect slightly different melt behavior.
Dark chocolate for topping (100 g (3.5 oz)): Optional for a finished look and firm top. Use a chocolate with at least 60% cacao for contrast.
Optional mix-ins: chopped toasted nuts, sprinkles, or shredded coconut — add up to 60 g (½ cup) total without changing set time.

Essential Equipment

8 x 8-inch (20 x 20 cm) square baking pan lined with parchment paper (allows clean removal). Do not use a significantly smaller pan — bars will be too thick.
Mixing bowl and rubber spatula for folding.
Digital scale for accurate dry-ingredient weights (critical for texture).
Microwave-safe bowl or double boiler for melting chocolate.
Instant-read thermometer (optional) if you choose to heat-treat flour on the stove. If you don’t have a scale, measure carefully but expect slight texture differences.
For a smaller pan, halve the recipe; for a larger pan, increase ingredients proportionally.

Step-by-Step Instructions

Makes 12 bars. Prep time 15 minutes. Cook time 0 minutes. Inactive time 1 hour chilling. Total time 1 hour 15 minutes. Servings: 12 bars.

Step 1: Heat-treat the flour (if using all-purpose)

Spread 250 g (2 cups) all-purpose flour on a baking sheet. Bake at 160°C (325°F) for 5 minutes, stirring once, or heat in a dry skillet until warm and slightly toasted. Cool completely before using. This kills any bacteria and makes the flour safe to eat.

Step 2: Cream butter and sugars

In a bowl, beat 115 g (½ cup) softened unsalted butter with 100 g (½ cup packed) light brown sugar and 50 g (¼ cup) granulated sugar for 1–2 minutes until smooth and slightly fluffy. Scrape the bowl so everything mixes evenly.

Step 3: Add wet binders and flavor

Stir in 120 ml (½ cup) sweetened condensed milk and 2 tsp (10 ml) vanilla extract until combined, about 30 seconds. Mix until the surface looks glossy and cohesive.

Step 4: Fold in dry ingredients and chips

Add cooled heat-treated flour 250 g (2 cups) and ¼ tsp (1.5 g) sea salt. Fold with a spatula until almost combined, then stir in 150 g (1 cup) mini chocolate chips. Do not overmix — stop as soon as no dry streaks remain. The dough should be soft but hold together.

Step 5: Press into pan and chill

Line an 8 x 8-inch (20 x 20 cm) pan with parchment. Press the dough evenly into the pan using the back of a spatula. Chill in the refrigerator for 45–60 minutes, until firm to the touch and sliceable.

Step 6: Add chocolate topping (optional)

Melt 100 g (3.5 oz) dark chocolate in 20–30 second microwave bursts, stirring between, until smooth. Pour over chilled bars and spread evenly. Chill another 10–15 minutes to set the chocolate.

Step 7: Slice and serve

Lift the parchment to remove the chilled block. Use a sharp knife warmed under hot water and dried between cuts for clean slices. Cut into 12 even bars and enjoy immediately. Store as directed below.

Expert Tips & Pro Techniques

Chill time matters: chilling 45–60 minutes firms the bars enough to slice cleanly. If bars are still soft, chill an extra 15 minutes.
Common mistake: using warm butter. If butter is too soft, the dough will be greasy and won’t set. Use butter at room temperature, not melted.
Heat-treat flour quickly: baking at 160°C (325°F) for 5 minutes or heating in a skillet works; the flour should reach 74°C (165°F) internally. Let it cool fully before mixing.
Make-ahead: prepare the dough up to 48 hours in advance, cover the pan tightly with plastic wrap, and keep refrigerated. Slice just before serving for the cleanest edges.
Professional tip for home cooks: warm your knife under hot water and dry it between cuts to get glossy, clean slices like a pastry chef.
If you prefer a firmer bar, add 15–30 g (2–4 tbsp) finely ground oats or almond flour; this absorbs extra moisture without changing flavor much.

Storage & Reheating

Refrigerator: Store bars in an airtight container for up to 7 days. Place parchment layers between layers to prevent sticking.
Freezer: Freeze individual bars flat on a baking sheet for 1 hour, then transfer to a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating: No reheating needed; serve chilled or at room temperature. If you prefer the chocolate slightly melty, place a bar in a 120°C (250°F) oven for 2–3 minutes, watching closely.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 240 g (2 cups) 1:1 gluten-free flour blend or 240 g (2 cups) almond flour. If using almond flour, reduce the butter by 15 g (1 tbsp). No heat-treat needed for almond flour.
Vegan / Dairy-Free: Use 120 g (½ cup) creamy almond or cashew butter in place of sweetened condensed milk and 115 g (½ cup) coconut oil (solid) for butter. Use dairy-free chocolate. Texture will be slightly softer; chill longer.
Lower-Sugar Option: Replace 50 g (¼ cup) granulated sugar with 40 g (⅓ cup) coconut sugar and use sugar-free chocolate chips. Expect a denser, less sweet bar.
Peanut-Butter Twist: Replace 60 g (¼ cup) of the butter with 60 g (¼ cup) smooth peanut butter and stir in an extra 50 g (½ cup) chopped peanuts for crunch. No other changes needed.
Layered Brownie Hybrid: Press half the dough into the pan, add a thin layer of cooled brownie batter or ganache, then top with remaining dough. Chill until set; cutting will require a very sharp knife.

Serving Suggestions & Pairings

For a party tray, serve bars with fresh berries and a dollop of whipped cream or coconut cream.
Pair these bars with a cold glass of milk, an espresso, or a mint tea for balance.
Cut small squares and serve alongside ice cream as a mix-in or topping. Try pairing with our cookie dough brownies for a themed dessert table.
For a brunch sweet, place a small bar on a plate with sliced apples or pears and a drizzle of salted caramel.

Nutrition Information

Per serving: 1 bar (recipe makes 12 bars) — Calories: 320 kcal; Total Fat: 18 g; Saturated Fat: 9 g; Cholesterol: 35 mg; Sodium: 120 mg; Total Carbohydrates: 38 g; Dietary Fiber: 1.5 g; Sugars: 24 g; Protein: 3 g.
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out too soft?
A: Most often the butter was too warm or you skipped the chill time. Return the pan to the fridge for 30–60 minutes. If still soft, add 15–30 g (2–4 tbsp) almond flour to absorb moisture.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs. If you replace condensed milk with nut butter for a vegan option, expect a slightly different texture and chill longer.

Q: Can I double this recipe?
A: Yes. Double every ingredient and use a 9 x 13-inch (23 x 33 cm) pan. Chill time may increase by 10–15 minutes. For even thickness, spread evenly and press firmly.

Q: Can I prepare this the night before?
A: Absolutely. Make the bars, chill overnight, and slice just before serving for the cleanest cuts.

Q: How long do these keep in the fridge?
A: Stored airtight, they keep up to 7 days in the refrigerator.

Q: Is it safe to eat raw flour in this recipe?
A: Not unless you heat-treat it. Follow Step 1 to heat-treat all-purpose flour, or use almond or oat flour instead. Heat-treating reduces the risk of foodborne bacteria.

Q: Can I add mix-ins like nuts or candy?
A: Yes. Add up to 60 g (½ cup) total of mix-ins without changing other measurements. Fold them in during Step 4.

Conclusion

These No Bake Cookie Dough Bars are a fast, crowd-pleasing dessert you can make without an oven and still serve with confidence. For lighter twists and other healthy takes on cookie dough bars, compare this version to the tips in Fit Mitten Kitchen’s healthy no-bake cookie dough bars, and for another wholesome spin on cookie-dough treats see Erin Lives Whole’s healthy cookie dough bars. Enjoy, and remember the chill time — it’s the difference between gooey mess and neat, sliceable bars.