Chocolate-Covered Katie’s Cookie Dough Bars




  1. In a high-quality food processor, blend all the ingredients, except the chocolate chips until a fine crumble forms. If the mixture is too dry, add up to 1 tablespoon water. Divide the dough evenly between 2 gallon-sized resealable plastic bags and smush each into a ball. With the dough still inside the bag, use a rolling pin to roll it out until it fills up the entire bag. Repeat with the second bag.
  2. Cut away the top sides of the bags so that the dough is expose. Using a knife or a cookie cutter, cut into bars. Press a few chocolate chips into each bar if desired. Store leftovers in a covered container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze for up to 2 months.

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