Chocolate Chip Cookie Dough Bars with Ganache

If you’ve ever found yourself sneaking spoonfuls of raw cookie dough straight from the mixing bowl, this recipe is about to become your new obsession. These Chocolate Chip Cookie Dough Bars with Ganache combine the nostalgic joy of edible cookie dough with the luxurious richness of dark chocolate ganache—all in one irresistible dessert bar. Whether you’re prepping for a potluck, satisfying a late-night sweet tooth, or simply treating yourself to something indulgent, these bars deliver on every level. Let’s dive into why this recipe deserves a permanent spot in your dessert rotation.

Why You’ll Love This Recipe

No-bake convenience: Skip the oven and enjoy these bars in minutes—perfect for hot summer days or when you need a quick dessert fix.
Safe-to-eat cookie dough: Made without eggs or raw flour, this dough is perfectly safe to devour by the spoonful (not that we’d judge).

Decadent ganache topping: A silky layer of dark chocolate ganache takes these bars from tasty to extraordinary.
Crowd-pleasing appeal: These bars disappear fast at parties, bridging the gap between cookie lovers and chocolate enthusiasts.
Customizable: Easily adapt the recipe with different mix-ins or dietary substitutions to suit your preferences.

Ingredients Breakdown

Understanding the role of each ingredient ensures your Chocolate Chip Cookie Dough Bars with Ganache turn out perfectly every time.

Butter: Use unsalted butter for better control over sweetness. It provides richness and helps bind the dough.
Brown sugar: Adds moisture and that classic caramel-like depth to the cookie dough layer.

Vanilla extract: A splash enhances the warm, buttery flavor of the dough.
Heat-treated flour: Baking the flour first eliminates any bacteria, making it safe to eat raw.
Mini chocolate chips: Their small size distributes evenly throughout the bars for consistent chocolate in every bite.

Heavy cream: The base of the ganache, creating a smooth, velvety texture when melted with chocolate.
Dark chocolate: Opt for high-quality chocolate (around 60-70% cacao) for a balanced, not-too-sweet ganache.

How to Make Chocolate Chip Cookie Dough Bars with Ganache

Follow these steps for foolproof bars that look and taste like they came from a bakery.

Step 1: Prepare the Cookie Dough Base

Start by heat-treating your flour. Spread it on a baking sheet and bake at 350°F for 5-7 minutes to kill any potential bacteria. Let it cool completely. In a large bowl, cream together softened butter and brown sugar until light and fluffy. Stir in vanilla extract, then gradually mix in the heat-treated flour and a pinch of salt. Fold in mini chocolate chips until evenly distributed.

Step 2: Press Into Pan

Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Transfer the cookie dough to the pan and press it into an even layer using slightly damp hands (this prevents sticking). Chill in the refrigerator while you prepare the ganache.

Step 3: Make the Ganache

Chop your dark chocolate into fine pieces and place in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer—do not boil. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes. Gently whisk until smooth and glossy.

Step 4: Assemble and Chill

Pour the warm ganache over the chilled cookie dough layer, tilting the pan to spread it evenly. Return to the refrigerator for at least 2 hours, or until the ganache is completely set. Use the parchment overhang to lift the slab from the pan before slicing into squares.

Pro Tips for the Best Results

For ultra-smooth ganache, ensure your chocolate is finely chopped and your cream is hot enough to melt it completely.
If your ganache develops bubbles, gently tap the pan on the counter to release them before chilling.

For clean cuts, run your knife under hot water and wipe it dry between slices.
Let the bars sit at room temperature for 5 minutes before serving—this softens the ganache slightly for the perfect bite.

Variations and Substitutions

This versatile recipe welcomes creativity:

Gluten-free: Substitute heat-treated gluten-free 1:1 baking flour.
Dairy-free: Use plant-based butter and coconut cream in place of dairy ingredients.
Flavor twists: Add a teaspoon of espresso powder to the ganache for mocha bars, or mix crushed pretzels into the dough for sweet-salty contrast.

Holiday version: Swap chocolate chips for festive sprinkles or crushed candy canes during the winter season.

What to Serve With It

While these bars shine on their own, consider these pairings:

A scoop of vanilla bean ice cream for an à la mode treat

Fresh berries to cut through the richness
Cold milk for classic cookie-and-milk nostalgia
Espresso or dark roast coffee to complement the chocolate ganache

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw frozen bars overnight in the refrigerator. While you can eat them cold, letting them sit at room temperature for 10 minutes before serving improves texture.

Frequently Asked Questions (FAQs)

Can I use milk chocolate instead of dark for the ganache?

Absolutely, though the bars will be significantly sweeter. We recommend using semi-sweet as a happy medium if dark chocolate isn’t your preference.

Why does my ganache look grainy?

This usually happens if the cream wasn’t hot enough to fully melt the chocolate or if the mixture was stirred too vigorously. Next time, ensure your cream is steaming hot and stir gently in one direction only.

Can I make these bars nut-free?

Yes, the base recipe contains no nuts. Just double-check that your chocolate chips are processed in a nut-free facility if allergies are a concern.

How do I know when my flour is properly heat-treated?

The flour should reach 165°F internally to be safe. If you don’t have a thermometer, bake it for the full 7 minutes and let it cool completely before using.

Can I double this recipe?

Yes, simply use a 9×13 inch pan and double all ingredients. The chilling time may need to be extended by about 30 minutes for the ganache to set properly.

Final Thoughts

These Chocolate Chip Cookie Dough Bars with Ganache represent everything wonderful about dessert—they’re nostalgic yet sophisticated, simple yet impressive. Whether you’re making them for a special occasion or just because it’s Tuesday, they’re guaranteed to bring smiles. The next time cookie dough cravings strike, skip the spoon and the risk, and whip up a batch of these instead. Your future self (and anyone lucky enough to get a bite) will thank you.