These egg-free cookie dough bars are topped with rich chocolate and chilled to perfection. A dreamy, no-bake treat for chocolate chip lovers!

For the Cookie Dough Layer:

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

2 tablespoons milk

1 teaspoon vanilla extract

1¼ cups all-purpose flour (heat-treated)

½ teaspoon salt

½ cup mini chocolate chips

For the Chocolate Topping:

¾ cup semi-sweet chocolate chips

1 tablespoon coconut oil or butter

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Line an 8×8-inch baking dish with parchment paper.

In a mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

Add milk and vanilla; mix well.

Stir in heat-treated flour and salt until smooth. Fold in mini chocolate chips.

Press cookie dough evenly into the prepared pan and smooth the top.

In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.

Pour chocolate over the dough and spread evenly.

Chill for at least 2 hours until firm.

Slice into 16 bars and serve chilled or at room temperature.

Swap in white chocolate or peanut butter chips for variety.

Add chopped nuts for texture.

Sprinkle flaky sea salt on top for a sweet-salty combo.

Almond extract adds a subtle flavor twist.

Use vegan substitutes for dairy-free bars.