Description
A no-bake, rich, and sliceable cookie dough bar with a graham cracker base. Combines butter, brown sugar, and chocolate chips for a deep, nostalgic flavor. Chilled for firm texture with clean edges and no raw eggs.
Ingredients
1 1/2 cups unsalted butter, softened
1 1/2 cups brown sugar, packed
1 tablespoon vanilla extract
1/3 cup whole milk
3 1/4 cups graham cracker crumbs (about 22 sheets crushed)
1/2 teaspoon salt (fine sea salt)
1 1/2 cups semi-sweet mini chocolate chips
Instructions
Combine soft butter, packed brown sugar, vanilla extract, and whole milk in a stand mixer bowl with the paddle attachment
Mix on medium speed for 1-2 minutes until light and fluffy
In a separate bowl, whisk graham cracker crumbs and salt thoroughly
Gradually add the dry mixture to the butter mixture and mix until fully incorporated
Fold in mini chocolate chips until evenly distributed
Press the dough into a greased 9×13-inch baking dish
Refrigerate for 4 hours (240 minutes) until firm
Cut into 16 equal bars and serve
Notes
Use salted butter and reduce added salt to taste
Plant-based milk makes a vegan version
Storage: Keep refrigerated up to 3 days
Regular chocolate chips can substitute mini chips if desired
- Prep Time: 10
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 20g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 40mg