This month’s meeting is our quarterly meeting combined with a Christmas party for the neighborhood. This is the first one for Steve and me. This meeting is a potluck, and I’m bringing my Chocolate Chip Cookie Dough Bars for dessert. A No-Bake Indulgence! These bars will cure any sweet tooth you may have. I used Christmas-colored sprinkles, but you could use any color you choose to decorate these bars.

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 24 bars
Equipment: 1 (1/4-size) rimmed baking sheet pan, chef’s knife, cutting board, parchment paper, small rubber spatula, offset spatula, 1 (medium-size) microwave-safe bowl

Ingredients:
2 (12-ounce) packages of semisweet chocolate chips
1/4 cup of coconut oil
1 (30-ounce) tube of edible chocolate chip cookie dough (See Note below.)
1/2 cup of sprinkles
1/4 teaspoon of coarse Sea salt (optional)

Instructions:
Line a quarter baking sheet with parchment paper or wax paper and transfer to the freezer for 7 to 10 minutes.

Add half the chocolate chips and half the coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir, and return to the microwave for another 30 seconds. Stir using a small rubber spatula until smooth. (An alternative way is to heat the chocolate chips in a bowl over a pan of simmering water until melted, 7 to 10 minutes.)

Pour the melted chocolate mixture onto the chilled baking sheet, spreading it into a thin layer using an offset spatula. Place back in the freezer to set, about 5 minutes.

While the chocolate sets, repeat the melting process with the remaining chocolate and coconut oil, then set aside.

Add the chocolate chip cookie dough to the baking sheet, and use clean hands to press it into an even layer.

Pour the second batch of melted chocolate over the top, then spread it to cover the cookie dough. Immediately top with the sprinkles and coarse Sea salt. Transfer to the freezer until completely set, about 45 minutes. This will allow you to get very clean squares when cutting.

Lift out the chocolate and cookie dough slab using the wax paper or foil to help. Slice into 24 squares and serve. Store leftovers in the fridge for up to 5 days in an airtight container. The bars are best served chilled.

There you have it, Chocolate Chip Cookie Dough Bars.

Notes:
1) Ensure your store-bought cookie dough is labeled SAFE to eat with baking. Consumption of raw eggs or undercooked flour may increase the risk of foodborne illness.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.