Peanut Butter Cookie Dough Squares with Chocolate Ganache

These peanut butter cookie dough squares might be my all-time favorite dessert recipe… Peanut butter, maple syrup, flour and chocolate chips are combined to create a cookie dough. It’s then topped with a creamy chocolate ganache and placed in the freezer to set. The consistency of these squares is soft all the way through. Perfect consistency right out of the freezer but even softer and gooeyer after they sit for a couple of minutes. This is the perfect treat on hand in the freezer.

Peanut Butter Cookie Dough Squares with Chocolate Ganache

Makes 16 small squares

Ingredients

• 1/2 cup flour, toasted

• 1 cup creamy peanut butter (I love to use Justin’s Honey Peanut Butter because it adds an extra bit of sweetness)

• 1/2 cup maple syrup 

• 1 tsp vanilla extract 

• 1/2 cup chocolate chips 

For the chocolate ganache:

• 1 cup chocolate chips

• 1/4 cup, plus 1 tbsp almond milk (or milk of choice)

Directions

1. Toast the flour to ensure there is no lingering bacteria by spreading it on a baking sheet and baking for about 5 minutes at 350° F. Remove from oven and cool completely.

2. In a medium bowl, mix together the peanut butter, maple syrup, and vanilla extract until creamy. Mix in the flour, then the chocolate chips (1/2 cup). 

3. Line an 8x8-inch square dish with parchment paper. Press the dough into the dish. Dough will be sticky. Set aside. 

4. In a microwave safe bowl, combine the chocolate chips and almond milk and microwave in 15 second intervals, mixing well in between each interval until melted. (should only take 2-3 intervals). Pour the chocolate over the peanut butter cookie dough and freeze for about 40 minutes until set. The chocolate will still be soft when done though.

5. When ready to serve, remove from freezer and cut until 16 squares. Serve immediately, or wait a couple minutes if you want them to be extra soft.

6. Store covered in the freezer. 

Recipe Notes

• Raw flour can potentially contain bacteria such as E. Coli. When flour is baked, any bacteria lingering in the flour is killed off. In this no-bake recipe, I recommend toasting the flour before consuming it to be safe.