Cookie Dough Truffle Bars

In a large bowl with an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour and salt and mix until completely incorporated. It will be very dry. Beat in sweetened condensed milk until well combined and very smooth. Stir in chocolate chips.

Spread dough with a greased spatula or slightly dampened hands into a lightly greased or parchment paper lined 9×13″ pan. Refrigerate while you melt the chocolate for the topping.

Combine chocolate and butter in a microwave safe bowl and microwave for 1 minute, then stir thoroughly and continue heating in 15 second increments until almost completely melted. Stir to melt completely. Spread chocolate evenly over dough and refrigerate.

After 30-45 minutes, score the chocolate with a very sharp knife (cut only through the chocolate, not the whole squares—this prevents the chocolate from cracking when you cut them into squares later).
Allow the squares to chill for at least 4 hours before cutting into small squares.

Store in an airtight container in the fridge for up to 10 days, or freeze for longer storage (they also taste good out of the freezer). When you want them, thaw them in the fridge for a few hours or overnight.

Makes about 54 small, delicious squares.