Cookie Dough Slice

This recipe happened by accident and boy is it a tasty accident! I wasn’t paying attention and ended up trying to rescue what I was originally making. Voila! Cookie Dough Slice was born.

This is a recipe for those that like a treat every now and again and indulge on some cookie dough goodness. You can admit it! You love cookie dough just as much as the next person. This recipe is great as it reminds me of cookie dough without the raw egg. Winning!!! Now you have been warned, it is very sweet so a little goes a long way!

Some of my other popular slices:

• Apricot Fruit Bars
• Banana Muesli Breakfast Bars
• Chewy Butterscotch Bars
• Chewy Peanut Bars
• Chocolate Topped Weetbix Slice
• CHOC Slice – coconut, honey, oats, choc chips
• Coconut Apricot Slice
• Fruitless Muesli Bars
• Fuss Free Caramel Macadamia Slice
• Jelly Slice
• Lazy Caramel Slice
• Marshmallow Bubble Bars
• Marshmallow Weetbix Slice
• Popcorn Bars
• Rhubarb Shortbread Squares
• Wagon Wheely Slice
• Weetbix Slice (with hidden goodies) 

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Cookie Dough Slice

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• Author: The road to loving my Thermo Mixer
• Total Time: 120

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Description

Makes 18 slices or 36 small squares

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Ingredients

Scale 1x2x3x

• 200g plain sweet biscuits
• 395g sweetened condensed milk
• 150g choc chips, melts or flavoured chocolate of choice, caramel filled chocolate is delish!
• 150g chocolate melts of choice, for topping

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Instructions

1. Line a square cake tin with baking paper.
2. Place biscuits into bowl. Speed 6 / 4 seconds.
3. Add condensed milk and choc chips. Speed 9 / 10 seconds or until combined.
4. Pour mixture into prepared tin. Press down with a silicone spatula to form an even slice.
5. Place chocolate melts into a clean, dry bowl. 5 minutes / 60C / Speed 2 or until smooth.
6. Pour over slice and refrigerate for 1.5hours to firm up.
7. Slice and store in an airtight container for up to a week. Can be frozen and thawed. Best served at room temperature when it has softened slightly.

Notes

But I don’t have a Thermo Mixer

• 1. Line a square cake tin with baking paper.
• 2. Place biscuits into food processor and pulse quickly twice.
• 3. Add condensed milk and choc chips. Process on a medium speed until just combined.
• 4. Pour mixture into prepared tin. Press down with a silicone spatula to form an even slice.
• 5. Place chocolate melts into a microwave bowl. Add a teaspoon of coconut oil or butter to help the chocolate melt nicely. Melt for 30 seconds. Stir. Melt for another 30 seconds and stir until completely melted and smooth.
• 6. Pour over slice and refrigerate for 1.5hours to firm up.
• 7. Slice and store in an airtight container for up to a week. Can be frozen and thawed. Best served at room temperature when it has softened slightly.