Recipes and Cooking No-Bake Browned Butter Cookie Dough Bars 5.0 (1) 1 Review If you love to eat the cookie dough before baking, just wait until you try these no-bake bars. Enlist the help of the little chefs in your home to make these kid-friendly cookie bars. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Chill Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup butter 1 cup packed brown sugar ½ cup granulated sugar ½ teaspoon salt ⅓ cup milk 1 teaspoon vanilla 2 ½ cup pasteurized all-purpose flour* or oat flour 1 cup miniature semisweet chocolate chips 1 4 ounce bar semisweet chocolate, chopped 2 tablespoon heavy cream 2 teaspoon light corn syrup Sea salt flakes Directions Lightly coat a 13x9-inch baking pan with cooking spray. In a 10-inch skillet heat butter over medium 5 minutes or until butter turns golden brown. Immediately remove from heat. Pour into a large bowl; cool to room temperature. Add both sugars and salt. Beat with a mixer until combined, 1 to 2 minutes, scraping bowl as needed. Beat in milk and vanilla. Beat in flour. Stir in chocolate chips. Transfer dough to prepared pan and pat into an even layer. Cover and chill while preparing ganache. For ganache, in a small saucepan combine chopped chocolate, cream, and corn syrup. Heat and stir over low until melted and smooth. Pour ganache over cookie dough; spread evenly. Sprinkle with sea salt. Chill 1 hour or until ganache is set. Cut into bars. To Store Layer bars between sheets of waxed paper in an airtight container; cover. Store in refrigerator up to 3 days or freeze up to 3 months. *Pasteurized All-Purpose Flour To make raw flour safe for eating, preheat oven to 350°F. Spread flour evenly in a shallow baking pan. Bake 5 minutes. Cool in pan on a wire rack. Chocolate-Chocolate Chip Cookie Dough Bars Prepare as directed, except stir in 1/4 cup unsweetened cocoa powder with the flour before pasteurizing. "Oreo" Chocolate Chip Cookie Dough Bars Prepare as directed, except omit chopped chocolate and stir in 2 cups chopped chocolate sandwich cookies with white or red filling. Cake Batter Cookie Dough Bars Prepare as directed, except stir in 1/2 cup red and green sprinkles and increase vanilla to 1 Tbsp. Peanut Butter Cup Cookie Dough Bars Prepare as directed, except reduce butter to 3/4 cup, beat in 1/4 cup peanut butter with the butter, omit chocolate chips, and stir in 1 cup chopped chocolate-covered peanut butter cups. Monster Cookie Dough Bars Prepare as directed, except stir in 2 cups rolled oats with the flour before pasteurizing. Increase milk to 1/2 cup, reduce chocolate chips to 1/2 cup, add 1/2 cup peanut butter chips, and stir in 1 cup red and green chocolate-covered milk chocolate candies. Rate it Print Nutrition Facts (per serving) 270 Calories 14g Fat 36g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 270 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 45% Cholesterol 22mg 7% Sodium 164mg 7% Total Carbohydrate 36g 13% Total Sugars 24g Protein 2g Calcium 21mg 2% Iron 1.5mg 8% Potassium 86mg 2% Folate, total 26.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.