Eggless cookie dough in easy, chocolate coated bar form - dangerously easy and good!
Ingredients
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
Instructions
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.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/cookie-dough-truffle-bars/