Chocolate Chip Cookie Dough Fudge Bars (No-Bake)
Chocolate Chip Cookie Dough Fudge Bars — No-Bake
These no-bake cookie dough fudge bars are two incredible desserts in one — a thick layer of edible chocolate chip cookie dough topped with a smooth, rich chocolate fudge layer. No oven required, 15 minutes of active time, then just freeze and slice. They’re the dessert that makes everyone go back for a second piece.
Why These Are Irresistible
- No baking — mix, layer, freeze, slice
- Edible cookie dough — no raw eggs, heat-treated flour
- Rich fudge topping — smooth chocolate over chewy dough
- 15 minutes active time
Ingredients
Cookie dough layer:
- ½ cup (115g) butter, softened
- ½ cup (100g) packed brown sugar
- 1 cup (125g) heat-treated all-purpose flour
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- Pinch of salt
Fudge layer:
- 1 cup (175g) semi-sweet chocolate chips
- ¼ cup (60ml) heavy cream
- 1 tbsp butter
How to Make Them
Step 1 — Heat-treat flour. Microwave flour in a bowl for 1 minute, stirring every 15 seconds, until it reaches 165°F. This kills any bacteria. Let cool.
Step 2 — Make dough. Beat butter and brown sugar until fluffy. Add cooled flour, milk, vanilla, and salt. Mix until a thick dough forms. Fold in chocolate chips. Press into a parchment-lined 8×8 pan.
Step 3 — Make fudge. Microwave chocolate chips, cream, and butter in 30-second bursts, stirring between each, until smooth. Pour over the cookie dough layer. Spread evenly.
Step 4 — Freeze at least 2 hours until firm. Slice into bars. Store in the freezer.
Frequently Asked Questions
Why heat-treat the flour?
Raw flour can contain bacteria. Microwaving to 165°F makes it safe for edible cookie dough. This is the same method used by professional bakeries.
Can I eat this cookie dough raw?
Yes — there are no raw eggs and the flour is heat-treated. It’s completely safe to eat unbaked.
How long do fudge bars last?
2 weeks in the freezer, 5 days in the fridge. They’re best eaten cold — let sit 5 minutes at room temperature before eating.
Can I use white chocolate for the fudge?
Yes — white chocolate fudge over cookie dough is a delicious variation. Use the same cream and butter ratios.
Can I add peanut butter?
Add 2 tbsp peanut butter to the cookie dough layer for a peanut butter cookie dough version. Or swirl into the fudge.
Can I use almond flour for gluten-free?
Yes — almond flour doesn’t need heat treatment. The texture will be slightly crumbly but still delicious.
What pan size works?
8×8 for thick bars (about 16 bars). 9×13 for thinner bars (about 24 bars). Line with parchment for easy removal.
Can kids help make these?
Absolutely — mixing dough, pressing into the pan, and adding chocolate chips are all kid-friendly steps. Skip the microwave parts for safety.
You Might Also Like
- No Bake Salted Caramel Cookies
- Eggnog Tiramisu Cups (Easy No-Bake Holiday Dessert)
- Easy No Bake Cookies
Chocolate Chip Cookie Dough Fudge Bars: 7 Irresistible No-Bake Squares
Indulge in the heavenly combination of chocolate chip cookie dough and rich fudge with these delectable Chocolate Chip Cookie Dough Fudge Bars. Easy to make and no baking required!
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 14 oz sweetened condensed milk
- 1 cup powdered sugar
- 2 tablespoons milk
- Optional: Chopped nuts, sea salt
Directions
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the vanilla extract, salt, and flour to the mixture and stir until well combined.
- Fold in the chocolate chips to the cookie dough mixture.
- Press half of the cookie dough mixture into the bottom of a lined baking dish.
- In a separate bowl, combine the sweetened condensed milk and powdered sugar to make the fudge layer.
- Pour the fudge mixture over the cookie dough layer in the baking dish.
- Crumble the remaining cookie dough mixture on top of the fudge layer.
- Chill the bars in the refrigerator for at least 2 hours until set.
