Double Chocolate Cookie Bars

47 Reviews

Prep: 12 min
Cook: 25 min
Ready In: 37 min

“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.” - by Robyn

Ingredients

24 chocolate sandwich cookies
1/4 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

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Metric US

Original recipe yields 20 bars

Directions

Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess.

Nutrition

Amount Per Serving (20 total)

Calories
220 cal
11%

Fat
11.3 g
17%

Carbs
29.9 g
10%

Based on a 2,000 calorie diet

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Reviews (47)

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AMY KATE

Dec. 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 go..." See moreod and highly recommended!"

MRS TEMPEST

Jul. 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...." See more"

chellebelle

Nov. 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 ra..." See morether 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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