Do you ever watch Dragon’s Den or Shark Tank? I’m not really a TV watcher, but I love those shows. I tend to think most things have already been invented, and then along comes someone with a brilliant, and usually simple, invention or solution of some sort that makes me think, “Now why didn’t I think of that?”
I am waiting for the day my sister Sarah makes an appearance on that show. These Cookie Dough Truffle Bars are her brainchild, and she has so many other brainchildren I don’t know how she keeps them all clothed and fed. I would certainly invest in these.
Remember back when we fell in love with Cookie Dough Truffles? So good, but so piddly in the work department. I’ve mentioned before how I feel about speed and efficiency in my kitchen time, so despite my undying love for those truffles, they didn’t happen very often.
Enter Sarah’s cheery: “Oh, I just put that same mixture in a big pan and spread chocolate on top!”
Implied message: “Duh”.
It’s true, I’d be lost without her. And possibly on a major sugar crash, which nobody wants.
SO. Eggless, food safe cookie dough, so easy, so creamy, sugary, decadent, and oh-so-GOOD. Skip the truffle dipping that’s so time consuming and wasteful of precious chocolate – just spread that chocolate in a hefty layer on top of your cookie dough and voilà! Cut them small – it won’t take much to satisfy even for the sweetest sweet tooth!
- ½ cup butter, softened to room temperature
- ¾ cup lightly packed brown sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ¼ tsp salt
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 8 oz semi-sweet or milk chocolate, roughly chopped, for topping
- 1 Tbsp butter for topping
- With an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour and salt until completely incorporated. It will be very dry. Beat in sweetened condensed milk until well combined and very smooth. Stir in chocolate chips.
- Spread dough with greased spatula or slightly dampened hands into lightly greased or parchment paper lined 9x13" pan. Refrigerate while you melt the chocolate.
- Combine chocolate and butter in microwave safe bowl and microwave for 1 minute, then stir thoroughly and continue heating in 15 second increments until almost completely melted. Stir to melt completely. Spread chocolate evenly over dough and refrigerate.
- After 30-45 minutes, score the chocolate with a very sharp knife (cut only through the chocolate, not the whole squares - this prevents the chocolate from cracking when you cut them into squares later).
- Allow the squares to chill for at least 4 hours before cutting into small squares. Store in an airtight container in the fridge for up to 10 days, or freeze for longer storage (they also taste good out of the freezer :)).
- Store in an airtight container in the fridge, or freeze for longer storage. When you want them, thaw them in the fridge for a few hours or overnight.