Get the taste of peanut butter chocolate chip cookie dough in these fun no-bake (and egg free) cookie dough bars. The white chocolate frosting takes them to the next level and a dusting of festive sprinkles is all you need to dress them up for a party.
12ouncesvanilla Almond barkor 2 cups white chocolate chips
2Tablespoonsheavy cream
Blue/teal gel coloring
Sprinkles of your choice
Instructions
Beat together flour, peanut butter, butter, brown sugar, and sweetened condensed milk until evenly blended. *Mixture will be thick*
Fold in mini chips, then press into a lined 8×8 inch pan. Refrigerate.
To make icing layer, melt almond bark over low heat, whisking together with cream until liquid and smooth. Set aside ¼ cup for drizzling, then stir in gel color.
Pour over your cookie batter, refrigerate 5 minutes, then drizzle your leftover white icing all over the top. Add sprinkles, and refrigerate at least 4 hours before cutting into squares.
Notes
For more vanilla flavor, use vanilla coffee creamer in place of the heavy cream in the almond bark layer.To heat treat the flour, put on a parchment lined baking tray. Bake it at 350F for about 7 minutes. Let the flour cool completely and then use to make all of the edible cookie dough you want!