Double Chocolate Cookie Bars. Thanks to my boyfriend Pawel for helping me film this :) Yes I told him exactly what to pour in, how much, and how to do it. I have this on a recipe card - no idea where it came from! It is a chocolate lover's dream. Make sure to cool completely before cutting or the bottom will crumble! Store tightly covered at room temperature.

Rich double chocolate chunk cookie mix jump-starts a decadent and delicious bar. These extra soft and chewy chocolate chip cookie bars are incredibly easy to make. No dough chilling or rolling into balls required! You can have Double Chocolate Cookie Bars using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Double Chocolate Cookie Bars

Prepare 2 cup of finely crushed creme filled chocolate sandwich cookies.
It's 1/4 cup of melted margarine or butter.
You need 12 oz of pkg semisweet chocolate chips.
You need 14 oz of can Eagle Brand sweetened condensed milk.
You need 1 tsp of vanilla.
It's 1 cup of chopped nuts.

A quick no chill cookie recipe. Can be easily doubled for a larger pan. Topped with sea salt for a little something extra. In a small bowl, stir together the cookie crumbs and butter until well blended.

Double Chocolate Cookie Bars instructions

Preheat oven to 350°F..
Combine crumbs and margarine; press firmly on bottom of 9 x 13" baking pan..
In medium saucepan over medium heat, melt 1 cup chips, sweetened condensed milk and vanilla..
Pour evenly over prepared crust; top with nuts and remaining chips..
Bake 20 minutes or until set. Cool. Chill if desired..
Cut into bars and store tightly covered at room temperature or refrigerate..

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