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A top-down view of sliced Cookie Dough Crunch Bars with a chocolate cereal topping and sea salt

Cookie Dough Crunch Bars

A rich, edible cookie dough base topped with a decadent chocolate cereal crunch.
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Prep Time 20 minutes
3 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 16 Bars

Ingredients
  

  • Edible Cookie Dough Base
  • 2 cups + 2 tbsp All-Purpose Flour Heat-treated
  • 12 tbsp Salted Butter Softened
  • 1/2 cup + 2 tbsp Granulated Sugar
  • 1/2 cup Light Brown Sugar Packed
  • 1 tbsp Vanilla Extract
  • 1 tbsp Whole or 2% Milk
  • 2 tbsp Heavy Cream
  • 1/3 cup Semisweet Chocolate Chips
  • 1/3 cup Mini Semisweet Chocolate Chips
  • 1/2 tsp Fine Sea Salt
  • Chocolate Crunch Topping
  • 1 1/2 cups Semisweet Chocolate Chips
  • 1/3 cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1 1/2 cups Rice Crispy Cereal
  • Flaky Sea Salt For garnish

Instructions
 

  • Heat-treat the flour by baking it or microwaving it until it reaches a safe temperature, then allow it to cool completely.
  • Line a square pan with parchment paper, leaving an overhang on the sides for easy removal.
  • Cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
  • Stir in the vanilla extract, milk, and heavy cream until the liquids are fully incorporated.
  • Fold in the heat-treated flour and sea salt, followed by the regular and mini chocolate chips.
  • Press the dough firmly and evenly into the bottom of the prepared pan and place it in the refrigerator.
  • Melt the chocolate chips with the heavy cream in the microwave, stirring until smooth, then stir in the vanilla.
  • Gently fold the rice crispy cereal into the chocolate mixture until every piece is well coated.
  • Spread the chocolate cereal mixture over the chilled dough and sprinkle with flaky sea salt.
  • Refrigerate the pan for several hours until the layers are completely firm before slicing into squares.

Notes

• Always ensure the flour is cooled before adding chocolate chips to prevent melting.
• For the cleanest slices, use a warm knife wiped dry between each cut.
• Store these bars in the refrigerator to maintain the best texture and crunch.