Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chocolate sandwich cookies
1 (14 ounce) can
sweetened condensed milk
semisweet chocolate chips
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!
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.
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.
These were very good-indeed very chocolaty. I did take the advice of others who had experience with the recipe and also ended up using an entire bag of oreo cookies as the bottom to form a thicker "crust" and pretty much left everything else the same. Very fast and very easy-especially if you have a food processor to pulverize the cookies.
Excellent! I used all but about 8 Oreos (which I crumbled for the topping) out of a standard package, increased butter to 6 tablespoons, and baked it in a 9 x 13 pan. Because these are so sweet and rich, you can cut them small, like fudge. I ended up with about 60 small cubes--perfect for a kids' Christmas party. I cooled them completely, then chilled them for a few minutes, and cut them with no trouble. (It's even easier to cut them if you wait till the next day.) Thanks for sharing this wonderful recipe!
4 as written, a big ol' 5 with modifications. There would NOT be enough of a base if you made this in an 11x13 pan. I used 11x7 and it was perfect. Instead of using all the milk in the chocolate chips, I ended up pouring some over the top to help the cookies and chocolate chips stay in place (like what you do when you make 7-layer bars). It made the top not quite as pretty (you could see the milky color over the chocolate) but the taste is DiViNe =) Rich and wonderful!
This recipe is to-die-for. It is so easy to make and if you are a chocolate lover, you will fall in-love with this dessert. Instead of the semi-sweet chocolate chips I used the swirl chips with the white chocolate. This added a little color. Definately make sure this dessert cools before cutting into it. I actually made it the night before and let it sit in the fridge all night before cutting. Took it to a baby shower and everyone enjoyed. I will definately make this dessert again.
The little one has claimed this as her signature dish.....
* Percent Daily Values are based on a 2,000 calorie diet.
Double Chocolate Cookie Bars
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 102
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Green minty cheesecake brownies are festive for St. Patrick’s Day.
See how to make chewy, bakery-style cookies.
Watch how to make these sweet gluten-free dessert bars.