Cookie Dough Bars
I’ve always been one of those people who prefers to eat the cookie dough than the baked dish. Easily made plant-based by swapping butter, milk and chocolate for dairy-free alternatives too.
SERVES 9-12
PREP TIME 45 MINUTES
DIFFICULTY EASY
Ingredients
150g butter, softened to room temperature
250g soft brown sugar
3 tbsp milk
2 tsp vanilla extract
215g plain flour
100g chocolate chips
250g melted chocolate
Method
1.
Cream together the butter, sugar, milk and vanilla extract in a large bowl until fluffy and the sugar has completely dissolved. You can test this by rubbing a little of the mixture between your fingers. It should feel smooth.
2.
Sift in the flour, then fold into the mixture until completely combined (the mixture should be really stiff and hard to stir! If you are really struggling to mix in all the flour add a tiny dash of milk and mix again). Then stir though the chocolate chips.
3.
Transfer the cookie dough mixture into a lined square brownie tin and use your fingers to press it down into one even layer. Freeze for an hour until set.
4.
Pour the melted chocolate over the cookie dough, then return to the freezer for a further 30 minutes, until set. Chop into squares and enjoy! Store in the fridge for up to 3 days, or in the freezer for 3 months.
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