Directions
- Line an 8-inch (20 cm) square pan with parchment paper or foil, leaving an overhang for easy removal later.
- In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Mix in the vanilla extract until incorporated.
- Gradually alternate adding the heat-treated flour and sweetened condensed milk to the butter mixture, mixing on low speed until combined. The dough should be thick but pliable.
- Stir in the salt and mini chocolate chips, folding gently to ensure an even distribution.
- Press the cookie dough evenly into the prepared pan using the back of a spoon or lightly greased fingers. Smooth the top carefully so it’s even.
- Refrigerate the cookie dough for about 2 hours, or until firm enough to hold the chocolate topping.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring after each, until smooth and glossy.
- Pour the melted chocolate over the chilled cookie dough and spread evenly with a spatula. Sprinkle with optional sprinkles or extra mini chocolate chips.
- Chill the bars for at least 1 hour, or until the chocolate is set. Use the parchment overhang to lift the dessert from the pan, and cut into squares or rectangles.
- Serve immediately, or store for later snacking.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 12 bars
- Difficulty: Easy
Variations & Substitutions
- Use white chocolate or butterscotch chips instead of mini chocolate chips.
- Add a swirl of peanut butter into the dough for a richer flavor.
- Substitute vegan butter and condensed coconut milk for a dairy-free version.
- Top with crushed nuts or candy pieces for extra texture.
Serving Suggestions
The most important part is just ahead — click NEXT »»
