Made with flour, brown sugar, butter, sweetened condensed milk, chocolate chips, and caramel chips—these No-Bake Caramel Cookie Dough Bars are indulgent, sweet, and zero oven required.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I was not planning to make dessert that day. Like, at all.
It started with me opening the pantry to grab a box of rice and ending up elbow-deep in baking supplies I forgot I owned. Half a bag of mini chips here, a suspiciously sticky bottle of vanilla extract there… and then, sitting behind a rogue can of pumpkin purée, I spotted an unopened bag of caramel chips. I’d honestly forgotten buying them. Probably tossed in the cart during one of those late-night grocery runs where every aisle feels like an adventure.
You ever have a moment where you should be meal prepping, folding laundry, or doing taxes… but instead you just think, “You know what? Cookie dough feels right”? That was me. I abandoned whatever “responsible” thing I was doing and made these No-Bake Caramel Cookie Dough Bars like my sanity depended on it.
And let me just say—sometimes procrastination is the exact right decision.
Why You’ll Love This No-Bake Caramel Cookie Dough Bars Recipe?
They’re soft, they’re chewy, they’re unapologetically sweet. There’s no oven, no waiting around for things to rise, no eggs to crack or dough to chill overnight while you forget about it until it’s expired. These bars are that perfect in-between of “I need dessert now” and “Look at me being clever.”
Here’s what makes them irresistible (at least to me):
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No baking. Let me repeat that: NO. OVEN. Not even a preheat.
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Cookie dough texture. It’s like eating the batter your mom used to tell you not to sneak—only you totally can.
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Caramel chocolate topping. It’s like frosting, but easier. Melty. Glossy. A little dramatic. I love it.
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They’re fridge desserts. Which somehow feels retro and modern at the same time. Like Jell-O salad’s cooler cousin.
Also? They’re just really fun to make. Especially when you’re ignoring your to-do list.
Ingredient Notes:
You probably have 80% of this already. Which is dangerous, because that means you can make them at any time. Like, right now. Maybe that’s a good thing. Maybe it’s not. Depends how stretchy your pants are.
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Flour (2 cups): Nothing fancy—just good ol’ all-purpose.
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Butter (1 stick): Unsalted is best. Melted-ish. You know what I mean.
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Brown Sugar (¾ cup): I use dark if I have it. More molasses-y. But light works, too.
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Vanilla (2 tsp): Real or imitation. I’m not judging.
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Salt (½ tsp): That tiny bit that makes the rest taste right.
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Sweetened Condensed Milk (14 oz): Not evaporated milk. Been there. Not the same.
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Mini Chocolate Chips (14 oz): Honestly, I eyeball it. About ¾ in the dough, rest for the icing.
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Caramel Chips (10 oz): If you find the sea salt caramel kind, grab two bags. Trust me.
How To Make No-Bake Caramel Cookie Dough Bars?
Step 1: Cream it.
In a bowl (or stand mixer if you’re feeling bougie), beat that butter and brown sugar until it looks like something you want to stick your finger in. Don’t do it yet. You’ve got flour coming.
Step 2: Vanilla + salt + sweet milk magic.
Stir in the vanilla and salt. Then pour in the sweetened condensed milk like it’s liquid gold. Which it is, honestly.
Step 3: Add flour.
Toss it in all at once or slowly—up to you. Just mix until you’ve got dough. Thick. Slightly sticky. Taste-test worthy.
Step 4: Fold in chips.
Stir in the chocolate chips gently. It’s not a race. Unless you’re trying to beat the baby waking up. Then, hustle.
Step 5: Press into a pan.
Grease a 9×9 dish (or line with parchment if you’re feeling organized). Dump the dough in. Press it flat. Use your hands, a spatula, the back of a spoon. Whatever works.
Want To Save This Recipe?
Step 6: Freeze it.
Pop it in the freezer for about 45 minutes. I once forgot it in there for two hours. It was still fine. Maybe even better.
Step 7: Icing time.
Melt the caramel chips in the microwave (start with a minute, stir, then 30-second bursts). Stir in the rest of the mini chocolate chips and mix until smooth. If it’s clumpy, give it one more quick zap. No shame.
Step 8: Spread and chill.
Let the icing cool for a minute so it doesn’t melt the dough, then spread it over the chilled base. Put it back in the fridge until firm enough to cut. (This is the hard part. Waiting.)
Storage Options:
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Fridge: They’re best kept cold. Store them in an airtight container for up to 5 days, though if they make it past day three, you’re doing better than me.
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Freezer: Yep, they freeze well. Cut into squares first and layer between parchment.
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Countertop: They’ll hold for a couple hours at a party, but get a little soft. Kind of like me after 8pm.
Variations and Substitutions:
I’ve made these a dozen different ways, usually based on whatever I forgot to buy. Here’s how you can change it up:
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No caramel chips? Use butterscotch. Or white chocolate. Or mix both and act like it was the plan all along.
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Add-ins: Chopped pretzels. Sea salt flakes. Crushed potato chips. Anything snacky.
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Make it GF: Use a gluten-free flour blend. Still tastes like childhood.
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Make it nutty: Peanut butter swirl. Chopped pecans. Almond extract. It’s all fair game.
What to Serve with No-Bake Caramel Cookie Dough Bars?
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Coffee. Black, iced, sweetened—it all works. Especially for breakfast.
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Ice cream. Just one bar, warmed slightly, topped with vanilla ice cream and maybe whipped cream. Maybe not.
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Wine. No judgment. Sweet dessert + salty caramel? Pinot noir or even a chilled rosé works surprisingly well.
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A moment of peace. You deserve one.
Frequently Asked Questions:
Can I eat the dough raw?
Yes. No eggs. No shame. If you’re nervous about raw flour, toast it in the oven at 350°F for 5–7 minutes first.
Do I need the exact chips?
Not at all. Use what you have. That’s how this recipe was born, after all.
Why is my icing soft?
Let it chill longer. Or eat it gooey. Life’s too short for perfection.
So that’s the story of how a forgotten bag of caramel chips turned into my go-to, no-fail, zero-effort dessert: No-Bake Caramel Cookie Dough Bars. They’re sweet, messy, nostalgic, and possibly the best mistake I’ve ever made in my kitchen.
Try them and tell me how it went. Did you change something? Eat the dough straight from the bowl? Hide the bars behind the kale in the fridge? I’ve done it all. You’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Caramel Cookie Dough Bars
Ingredients
- 2 cups all-purpose flour
- 1 stick ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 14 ounces sweetened condensed milk
- 14 ounces mini chocolate chips divided
- 10 ounces caramel-flavored candy chips
Instructions
Prepare the cookie dough base.
- In a large mixing bowl, combine the softened butter and packed brown sugar. Beat together using a stand mixer or hand mixer until the mixture becomes light and creamy.
Incorporate wet ingredients.
- Add the vanilla extract and salt to the creamed mixture. Pour in the sweetened condensed milk and mix until fully incorporated.
Add dry ingredients.
- Gradually add the all-purpose flour to the mixture and blend on high speed until the ingredients are fully combined and a thick dough forms.
Fold in chocolate chips.
- Gently stir in approximately 10 ounces of the mini chocolate chips by hand, mixing just until evenly distributed throughout the dough.
Press dough into pan.
- Lightly grease a 9x9-inch square baking pan. Press the prepared cookie dough evenly into the pan, smoothing the top with a spatula.
Freeze.
- Place the pan in the freezer for approximately 45 minutes to 1 hour, or until the dough is firm.
Prepare the icing.
- In a microwave-safe bowl, add the caramel-flavored candy chips. Microwave on high for 1 minute, stir, then continue heating in 30-second intervals until fully melted and smooth.
Add chocolate to icing.
- Add the remaining 4 ounces of mini chocolate chips to the melted caramel chips and stir until completely melted. If necessary, return the mixture to the microwave for an additional 30 seconds to ensure a smooth consistency.
Top the bars.
- Allow the icing to cool for several minutes. Then pour it over the chilled cookie dough layer and spread evenly using a spatula.
Chill and serve.
- Refrigerate the bars until the icing has fully set. Once firm, cut into squares and serve. Bars may be stored chilled until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
