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Double Chocolate Cookie Bars

Double Chocolate Cookie Bars

  • Prep

    12 m
  • Cook

    25 m
  • Ready In

    37 m
Robyn

Robyn

This is a super-rich and delicious cookie bar recipe. It is always a favorite at parties and dinners--especially among true chocolate lovers! It's also easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan.
  3. Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AMY KATE
30

AMY KATE

12/20/2003

These are delicious chocolatey bars - a great mixture of crunchy and gooey! I used an entire small package of Oreos and increased the butter to 7 Tablespoons in a 9 x 13 pan for a thicker bar. Very good and highly recommended!

MRS TEMPEST
23

MRS TEMPEST

7/21/2005

I didn't really like this recipe. It tasted alright (although a little rich) but the base was extremely crumbly and the top was really gooey.

chellebelle
21

chellebelle

11/8/2004

Rich and chocolatey. It was a hit at the party I took them to, several people asked for the recipe. So easy too! I think I will make the cookie crust thicker next time. Although I made it in a 9x13 rather than 11x13 I still would like to taste even more of the crust flavor to offset the fudge layer above. Cut small and definitely chill before trying to cut. I put parchment paper in the bottom of the pan to make removal easier, but I don't know that it was necessary.

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