Chocolate Chip Cookie Dough Bars

Preheat your oven to 350°F (177°C). Spread the flour on a baking sheet and bake for 5 minutes to heat-treat it. Let it cool completely.
Line an 8-inch square pan with parchment paper or foil, leaving a slight overhang for easy removal.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. Add vanilla and mix well.
Alternately add the heat-treated flour and sweetened condensed milk to the bowl, mixing on low speed until fully combined.
Stir in the salt and mini chocolate chips until evenly distributed.
Press the cookie dough mixture into the prepared pan, spreading it out evenly. Refrigerate for about 2 hours to firm up.
In a microwave-safe bowl, combine chocolate chips and butter. Heat in 30-second increments, stirring between each, until smooth and pourable.
Spread the melted chocolate evenly over the chilled cookie dough. Add sprinkles if desired.
Refrigerate the bars for another hour, or up to overnight, until the chocolate is set.
Lift the bars from the pan using the parchment overhang, slice into squares, and serve.

Substitute semi-sweet chocolate chips with dark or white chocolate chips.
Add a layer of peanut butter between the dough and chocolate topping for a peanut butter twist.
Sprinkle with crushed nuts instead of or in addition to sprinkles.
Use gluten-free flour to make these bars gluten-free.