This innovative twist on a classic chocolate chip cookie recipe brings together the dreamiest elements of a rich chocolate crunch candy bar and the blissful indulgence of edible cookie dough. These spectacular cookie dough bars are not only rich and delightfully chewy but also boast an irresistible crunch from the generous chocolate Krispie topping. They are designed to be an unforgettable dessert experience!

Remarkably easy to prepare, these bars come together quickly using simple, accessible ingredients. Unlike many no-bake recipes, they don’t require sweetened condensed milk, making them even more straightforward. They are perfect for any gathering, a casual snack, or simply to satisfy a serious sweet craving, guaranteed to delight both cookie dough and chocolate lovers alike!

If you’re a fan of easy and delicious cookie bar recipes, be sure to explore our monster cookie bars and pop tart cookie bars for more delightful creations!

Table of Contents

Chocolate chips: For the ultimate chocolate experience, I personally love using a mix of both mini and regular semisweet chocolate chips in these bars. The variety in size adds different pockets of chocolatey goodness. However, feel free to customize! You can use all mini chips for a more even distribution, all regular chips for bigger bites, or even chopped chocolate bars or chocolate chunks for a gourmet touch. Dark, milk, or white chocolate can also be experimented with, depending on your preference.

All-purpose Flour: This recipe relies on standard all-purpose flour. It’s crucial for the structure and texture of the cookie dough base. It’s important to note that this recipe has not been tested with alternative flours like almond, oat, or gluten-free blends. Substituting it might drastically change the outcome. If you do venture into using a different type of flour, please let me know your results!

Butter: For an unparalleled depth of flavor and a truly luxurious texture, I highly recommend using a high-quality, full-fat European butter, such as Kerry Gold or Plugra. The higher fat content in European butter contributes to a richer, creamier dough. If these aren’t readily available, a good quality American unsalted butter will also work wonderfully; just make sure it’s at room temperature for optimal creaming.

Milk and Heavy Cream: In this egg-free recipe, a thoughtful combination of whole or 2% milk and rich heavy cream steps in to provide essential moisture and structure to the cookie dough. This blend is key to achieving that incredibly creamy, melt-in-your-mouth texture that defines truly exceptional cookie dough bars. Do not skip these, as they are integral to the dough’s consistency.

Rice Krispies: The magic behind the signature crunch in the topping comes from the humble rice krispie cereal. When folded into the warm chocolate ganache, they create a light, crispy layer that beautifully contrasts with the soft cookie dough below. This adds a delightful textural dimension that elevates the entire bar.

You’ll find the complete list of ingredient measurements and detailed instructions conveniently located in the recipe card further down below!

Before you begin the mixing process, take a moment to prepare your workspace. Preheat your oven to 350°F (180°C) if you plan to heat-treat your flour that way, and meticulously line a square 8×8 inch baking pan with parchment paper, ensuring it covers all four sides. This will make removing and cutting your finished bars significantly easier. Have your mixing bowl and an electric hand mixer or stand mixer ready to go.

1. STEP ONE: Heat treat the flour. This is a crucial step for food safety. Spread your all-purpose flour in a thin, even layer on a parchment-lined baking sheet. Bake the flour in your preheated oven at 350°F (180°C) for 5 minutes. Alternatively, you can heat-treat the flour by microwaving it in a bowl for 1-2 minutes, stirring halfway through, until it reaches an internal temperature of 160°F (71°C). Allow the flour to cool completely before proceeding.
2. The flour may feel a bit firm or lumpy after heating. If this occurs, simply sift the flour through a fine-mesh strainer to ensure a smooth, lump-free texture before incorporating it into the cookie dough!

2. STEP TWO: Cream the butter and sugars. In your prepared mixing bowl, combine the softened unsalted butter, light brown sugar (packed), and granulated sugar. Beat these ingredients together using your electric mixer on medium-high speed for 2-3 minutes. Continue mixing until the mixture becomes visibly light in color and fluffy in texture, indicating that air has been incorporated.
3. STEP THREE: Mix in the wet ingredients. Reduce the mixer speed to low. Gradually add the milk, heavy cream, and vanilla extract to the creamed butter and sugar mixture. Mix until all these wet ingredients are fully combined and seamlessly incorporated into the dough. Be careful not to overmix at this stage.
4. STEP FOUR: Mix in the dry ingredients and chocolate chips. With the mixer still on low, slowly add the cooled, heat-treated flour and the fine sea salt. Mix until just combined, being careful not to develop the gluten too much. Finally, fold in both the regular and mini chocolate chips using a rubber spatula. Mix until the chocolate chips are evenly distributed throughout the rich cookie dough.
5. STEP FIVE: Press the cookie dough into the pan. Transfer the perfectly prepared cookie dough into the lined square baking pan. Use your hands or another piece of parchment paper to firmly press the dough into an even, compact layer across the bottom of the pan. Once smooth, place the pan in the refrigerator to chill while you prepare the topping.

6. STEP SIX: Make the chocolate krispie layer. In a medium-sized, microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring well after each, until the chocolate is fully melted and the mixture is smooth and glossy (this usually takes 1-2 minutes). Alternatively, you can use a double boiler on the stovetop. Once smooth, stir in the vanilla extract. Then, using a rubber spatula, gently fold the rice krispie cereal into the melted chocolate until every piece is thoroughly coated.
7. STEP SEVEN: Create the chocolate layer. Remove the chilled cookie dough from the refrigerator. Immediately and carefully spread the chocolate Krispie ganache mixture evenly over the entire surface of the cookie dough layer. Work relatively quickly, as the ganache will begin to set.
8. STEP EIGHT: Chill and enjoy! For a final touch that enhances the flavor and aesthetics, sprinkle the top of the bars generously with flaky sea salt. This provides a lovely contrast to the sweetness. Place the pan back into the refrigerator to chill for a minimum of 3 hours, or ideally, overnight, to allow both layers to firm up completely.

When you’re ready to slice and serve these delightful bars, take them out of the fridge and let them sit at room temperature for 15-20 minutes. This slight softening will make them much easier to cut. For beautifully clean slices, use a sharp knife and, in between each cut, run the knife under hot water and wipe it clean. This technique helps prevent the chocolate layer from cracking and ensures smooth, appealing portions!

Is it safe to eat raw cookie dough in this recipe?

Absolutely! This particular cookie dough recipe is designed to be completely safe for raw consumption. It is made without any eggs, and critically, the all-purpose flour undergoes a heat-treatment process. This step effectively kills any potential harmful bacteria that might be present in raw flour, ensuring every bite is worry-free and delicious.

How exactly do I heat-treat flour for edible dough?

There are two primary methods for safely heat-treating flour. You can microwave the flour in a bowl for 1-2 minutes, stirring every 30 seconds, until it is hot to the touch (aim for an internal temperature of 160°F or 71°C). Alternatively, spread the flour in a thin, even layer on a parchment-lined baking tray and bake it in an oven preheated to 350°F (180°C) for 5 minutes. Always ensure the flour is completely cooled before adding it to your other ingredients.

Can I freeze these cookie dough bars for later enjoyment?

Yes, you absolutely can! These bars are fantastic for freezing. Once they’ve been cut into individual portions, you can wrap each bar tightly in plastic wrap. For an extra layer of protection against freezer burn, place the wrapped bars into an airtight freezer bag or container. They will keep beautifully in the freezer for up to one month, ready for whenever a craving strikes.

Can I prepare this recipe in a larger 9×13 inch baking pan?

While I haven’t personally tested this specific recipe in a larger 9×13 inch baking pan, it should certainly work. However, do be aware that using a larger pan will result in thinner bars compared to the photos you see here. If you prefer thicker, more substantial bars, I would recommend doubling the recipe to fill the larger pan adequately and maintain the desired thickness.

Is it possible to make these cookie dough bars dairy-free?

I have not personally tested a dairy-free version of this recipe. However, in theory, it might be achievable by substituting dairy butter with a high-quality plant-based butter (like Miyoko’s Kitchen or Earth Balance sticks) and replacing dairy milk and heavy cream with full-fat dairy-free alternatives (such as oat milk and full-fat canned coconut milk or a dairy-free heavy cream substitute). You would also need to use dairy-free chocolate chips. If you experiment with making them dairy-free, I would love to hear how they turn out!

Chocolate Krispie Cookie Dough Bars

Cookie dough bars are every cookie dough lover’s dream! This no-bake edible cookie dough recipe has a rich and creamy texture, is packed with chocolate chips, and has a crunchy chocolate krispie topping that everyone will love!

Print Recipe
Save Recipe
Pin Recipe

Need Metric Measurements? Use the button options below to toggle between US cups and Metric grams!

*I highly recommend using a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.”

**If you don’t have any European butter on hand, regular unsalted butter will also work. However, European butter often contains a higher butterfat percentage, which will impart a richer, more luxurious flavor and texture to your bars.

• Cook the flour before using it. This is very important! You need to cook the raw flour in the oven or microwave before using it, this makes it safe to eat.
• Cool the flour. If the flour isn’t completely cooled after heat-treating it, the chocolate chips in the dough will melt, creating a less desirable texture and appearance!
• Cut into small squares. These bars are quite rich, so cutting them into smaller squares (e.g., 2-inch squares) is often perfect. This also allows you to serve more people from one batch!

Tried this recipe? Leave a comment below & tag @cambreabakes on social!