Try this I Want to Marry You Cookie Dough Bars recipe.
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans
- 1 cup white chocolate chips
- 1/2 tsp vanilla extract
- frosting
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar packed
- 1/2 cup old fashioned rolled oats
- 2 cups all purpose flour
- 1 can sweetened condensed milk
- 1 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- 1 bag (11-12oz) dark chocolate chips
- Carbohydrate 1103.61476164822 g
- Cholesterol 451.372672659334 mg
- Fat 373.147128205663 g
- Fiber 37.2667612024912 g
- Protein 125.318704779463 g
- Saturated Fat 183.421976553655 g
- Serving Size 1 1 recipe (1846g)
- Sodium 1460.575206017 mg
- Sugar 1066.34800044573 g
- Trans Fat 22.2011956934765 g
- Calories 7970 calories
Step-by-step
- Cream the butter with the brown sugar until light and fluffy. Beat in the oats, vanilla and cinnamon.
- Add the flour and the condensed milk alternately with each other, beginning and ending with dry ingredients. Don't drain the can of condensed milk to the last drop, you may not need quite all of it.
- Fold in the chips and the nuts until well combined.
- Spread the thick dough into a 9x9 square baking pan that had been lightly sprayed. I line mine with parchment with long ends so I can lift it out after it's chilled for easy cutting. Spread the dough flat and even
- Chill until firm, about 3 hours.
- To make the topping put the chocolate chips in a 2 cup Pyrex measuring cup or other microwave safe bowl. Microwave for 1 minute, and then stir until completely melted and smooth. Zap for another 10-15 seconds if necessary. Let cool slightly.
- Pour the melted chocolate over the dough and spread out evenly. Put back in the fridge until firm, about an hour.
- Slice the dough into small squares with a sharp knife. I let the pan sit out for a few minutes so the chocolate topping has a chance to soften a bit. Keep chilled.
Unlike traditional drop cookies that require portioning individual mounds of dough onto baking sheets, this preparation forms a dense slab meant to be chilled and sliced into uniform squares. When you are planning ahead for seasonal gatherings, utilizing make-ahead recipes that hold up well to refrigeration becomes an efficient strategy for managing your kitchen workflow. Incorporating ingredients like old-fashioned rolled oats instead of instant varieties adds structural integrity, preventing the thick dough from becoming overly gummy during the prolonged three-hour chill required to firm it up.
Chilling and Slicing Dynamics
Refrigerating the mixture until it reaches a firm consistency is mandatory before applying the melted chocolate layer, or the layers will bleed into one another. Lining your nine-by-nine square baking pan with parchment paper featuring long overhangs allows you to easily lift the entire block out of the metal container once it has solidified. Letting the chilled pan sit out at room temperature for five minutes before cutting prevents the top chocolate shell from cracking or shattering under the pressure of a sharp knife blade.Freezing and Storage Behavior
These rich bars store exceptionally well in an airtight container in the refrigerator for up to five days, provided you place parchment paper between the layers to prevent sticking. If you choose to freeze the cut squares for longer storage, wrap them tightly in plastic wrap followed by heavy-duty foil to protect the high fat content of the butter and chocolate chips from absorbing freezer odors. When substituting peanut butter chips or dark chocolate chips with alternative mix-ins, ensure the total volumetric ratio remains balanced so the condensed milk can bind the flour properly without leaving excess wet pockets.Thermal Control for Melting
Microwave chocolate chips in short bursts rather than continuous high heat to prevent the cocoa butter from seizing and turning grainy. Stirring the chips aggressively after the initial one-minute heating phase distributes residual thermal energy evenly through the mass. Should you need to soften the chilled chocolate topping prior to serving, a brief ambient rest works significantly better than applying direct heat.
