Store-bought edible cookie dough is sandwiched between chocolate to make these hassle-free and very decadent treats—no oven needed.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 24 bars |
Ingredients
- Two 12-ounce bags semisweet chocolate chips
- 1/4 cup coconut oil
- One 16.5-ounce package edible chocolate chip cookie dough (see Cook’s Note)
- One 16.5-ounce package edible peanut butter cookie dough (see Cook’s Note)
- 1/2 cup sprinkles
Instructions
- Line a quarter baking sheet with foil or wax paper and place in the freezer for 7 to 10 minutes.
- Add half of the chocolate chips and half of the coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir and return to the microwave for another 30 seconds. Stir until smooth. (Alternatively, add them to a bowl over a pan of simmering water and heat until melted, 7 to 10 minutes.)
- Pour the melted chocolate mixture onto the chilled baking sheet, spreading it into a thin layer. Place back in the freezer to set, about 5 minutes.
- While the chocolate sets, repeat the melting process with the remaining chocolate and coconut oil, then set aside.
- Add the chocolate chip cookie dough to one half of the baking sheet and use a spatula or clean hands to press it into an even layer, leaving the other half of the baking sheet open. Repeat with the peanut butter cookie dough on the other side.
- Pour the second batch of melted chocolate over the top, then spread it to cover the cookie doughs. Immediately top with the sprinkles. Transfer to the freezer until completely set, about 45 minutes. This will allow you to get very clean squares when cutting.
- Lift out the chocolate and cookie dough slab using the wax paper or foil to help. Slice into 24 squares and serve. Store leftovers in the fridge for up to 5 days in an airtight container. The bars are best served chilled.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 348 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 3 g |
| Cholesterol | 3 mg |
| Sodium | 128 mg |
Reviews
Can you substitute something for coconut oil? I do not like anything that has a taste of coconut.
I made this exactly like the recipe for Thanksgiving and put brown and orange sprinkles on it. It was a big hit. It did take longer to melt the chocolate in the microwave and the chocolate took longer to firm up in the freezer. I am making for Christmas, but I changed it some. Instead of putting both recipes in a 9 x 13 pan, I placed each one in a 8 x 8 brownie pan. I used 16 oz. milk chocolate morsels instead of semi sweet morsels. I have the green and red sprinkles on top. The only safe no bake or eat cookie dough I found was Pillsbury Reese’s Peanut Butter Cookie Dough (16 oz.) that did not come in a roll, but in a box with 24 cookie doughs in it. Purchased Pillsbury Cookie Dough Chocolate Chip the same way. My chocolate didn’t come out as good because I might have put too much coconut oil or because it was milk chocolate instead of semi-sweet morsels. Thank you, Ree, for an easy, tasty recipe.
Yummmyyyyy both the kids and I loved it
My family and I just had these for dessert. Wish us well!!
DO NOT MAKE OR EAT THIS!!! People are NOT supposed to eat raw eggs or more importantly, raw flour (e. coli contamination)!!! Even the Nestle website (see 2nd white banner on link) says it is not safe to do. This recipe needs to be removed as well as this episode needs editing to remove this segment. I love Ree, been making her recipes for years. I am sure she meant no harm; however, children & those with weakened immune systems are especially at risk. I hope someone from the network sees this before someone becomes really ill.