No Bake Brownie Cookie Bars

5 (1 Review)
16 pieces
15 Minutes

I’m going to admit it, I have a pretty big sweet tooth. I’m a sucker for sweets. But, sometimes I do get lazy and I like to have something quick and easy to make. Luckily for me and you, I have a recipe that requires no baking. That’s right, no oven!! Just a couple of minutes in the freezer after you’ve mixed everything together and you got yourself the best little treat. These No Bake Brownie Cookie Bars are so dang good!! It was effortless to make and was a mix of two of my favorite treats: cookies and brownies :) Bonus points for it being a tad bit healthier than cookies and brownies; these bars are made up of a cookie layer that tastes just like peanut butter chocolate chip cookie dough and a brownie layer filled with chocolate goodness. Get to it guys, this one’s a goodie!


If you'd like more tips and tricks to nail this recipe, check out my blog for the full post here.


Happy making!

-Sarah

No Bake Brownie Cookie Bars

5 (1 Review)

Recipe details

  • 16 pieces
  • Prep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes

Ingredients

Cookie layer

Brownie layer

Instructions

Cookie Layer

Line an 8x8-in. pan with parchment paper.
In a mixing bowl, stir the peanut butter, vegetable oil, molasses, vanilla extract, and salt until well combined. Next, add the almond flour and mix. It’ll start to thicken up which is good. Add in the chocolate chips and fold them into the mixture. Take the “cookie dough” out and press it into the pan, it will be the bottom layer. Place it in the freezer while making the next layer to allow it to stiffen up a bit.

Brownie Layer

In a microwave safe bowl, add meltable chocolate chips and your oil. Microwave on high for about 1-2 minutes, taking it out of the microwave and stirring every 15 seconds
In a large mixing bowl, pour in the chocolate and oil mixture. Add the granulated* (check tips) and brown sugar. Beat until completely combined and smooth (about 2-3 minutes). Add the evaporated milk and vanilla extract, then beat again until smooth.
Sift in the almond flour, salt, and cocoa powder. Beat only until incorporated, you do not want to over-mix. Take the mixture and press it on top of the cookie layer, making sure it’s nice and compact. Freeze for 30 minutes before enjoying.

Tips

  • *Process your granulated sugar in a food processor before adding it to your mixture to reduce any grittiness

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Sarah’s Kitchen

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

5 (1 Review)

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

5 (1 Review)
  • MommaMo
    MommaMo
    on Nov 5, 2020

    Could you use regular flour, instead of almond flour?

    • Sarah’s Kitchen
      Sarah’s Kitchen
      on Nov 8, 2020

      Hi! Yes you can, however, you would have to heat treat it before adding it to the recipe since flour has bacteria. If you click the link in the introduction to my full blog post you’ll see the steps to heat treating flour. Hope this helps!

  • Dawn English
    Dawn English
    on Nov 9, 2020

    Can you use applesauce instead of vegetable oil in the cookie dough?

    • Barbara
      Barbara
      Just now

      the applesauce taste will absolutely not interfere with what you are trying to create. ive not only done it for years i 've dealt with many professional chefs and bakers and they all agree

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