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READY IN 37 mins

Double Chocolate Cookie Bars

Read Reviews (47)

"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." — Robyn

Ingredients Edit and Save

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Original recipe makes 20 bars Change Servings

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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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.

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PREP 12 mins
COOK 25 mins
READY IN 37 mins

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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!

—AMY KATE

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Most Helpful Critical Review

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.

—MRS TEMPEST

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54 Ratings

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Nov 08, 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.

—chellebelle

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Sep 01, 2005

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.

—JADZIA

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Sep 07, 2010

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!

—FNChef

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Dec 22, 2005

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!

—SANDYCASTLE

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Feb 14, 2005

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.

—Jamie

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Sep 07, 2010

The little one has claimed this as her signature dish.....

—cookinteacher

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Nutrition

Calories
220 kcal
11%

Carbohydrates
29.9 g
10%

Cholesterol
13 mg
4%

Fat
11.3 g
17%

Fiber
1.3 g
5%

Protein
2.9 g
6%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Double Chocolate Cookie Bars

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 220
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 6g 30 %
Cholesterol 13mg 4 %
Sodium 101mg 4 %
Potassium 157mg 4 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 1.3g 5 %
Protein 2.9g 6 %
Sugars 24.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 8 %
Iron 10 %
Thiamin 4 %
Niacin 8 %
Vitamin B6 1 %
Magnesium 11 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.