Double Chocolate Bars Recipe

4.5 14 14
Double Chocolate Bars Recipe
Double Chocolate Bars Recipe photo by Taste of Home
Publisher Photo

Double Chocolate Bars Recipe

Read Reviews
4.5 14 14
Publisher Photo
"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1 package (16 ounces) cream-filled chocolate sandwich cookies, crushed
  • 3/4 cup butter or margarine, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) miniature semisweet chocolate chips, divided

Directions

Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. Combine milk and 1 cup of chips in a microwave-safe bowl. Cover and microwave on high for 1 minute or until chips are melted; stir until smooth. Pour over crust. Sprinkle with remaining chips. Bake at 350° for 10-12 minutes or until chips are melted. Cool. Yield: about 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Double Chocolate Bars in Quick Cooking May/June 1998, p13

Nutritional Facts

1 each: 132 calories, 8g fat (4g saturated fat), 10mg cholesterol, 83mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein.

  • 1 package (16 ounces) cream-filled chocolate sandwich cookies, crushed
  • 3/4 cup butter or margarine, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) miniature semisweet chocolate chips, divided
  1. Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. Combine milk and 1 cup of chips in a microwave-safe bowl. Cover and microwave on high for 1 minute or until chips are melted; stir until smooth. Pour over crust. Sprinkle with remaining chips. Bake at 350° for 10-12 minutes or until chips are melted. Cool. Yield: about 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Double Chocolate Bars in Quick Cooking May/June 1998, p13

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Reviews forDouble Chocolate Bars

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cookiequeen58 User ID: 1344721 252846
Reviewed Aug. 18, 2016

"I make these exactly as is - adding nothing and they are great. A bit too sweet for my taste, but I am always requested to make them for parties."

MY REVIEW
mewolcott412 User ID: 875327 21247
Reviewed Apr. 3, 2014

"Trying this out using Mint Oreos, with mint chips today. We shall see."

MY REVIEW
Sue Zappa User ID: 1094741 20743
Reviewed Mar. 7, 2013

"These bars have been a favorite of our family since they appeared in the Premiere Issue of quick Cooking! Almost all of my 6 kids are grown & away from home now, but they still request these when they come home. The whole pan goes in less than a day if they're all here. In fact, I'm making them today because my 3 daughters are home & want them. Very easy & fast to make."

MY REVIEW
brittnipapke User ID: 7081888 25328
Reviewed Jan. 27, 2013

"Yum! easy to make. Very rich but delicious for the chocolate lover!"

MY REVIEW
chica4christ00 User ID: 3221277 26182
Reviewed Mar. 16, 2012

"These were really good! I made them for some friends last night and everyone loved them. I did add an additional 1/2 cup of semi sweet chocolate chips to the frosting part per previous suggestions. I found spreading the frosting a bit tricky as the bottom started to come up a bit. Probably a good thing I had extra chocolate. think I may add more next time or try refrigerating the bottom part to get a bit more solid 1st before adding the frosting. But overall it wasn't a big deal and worked out just fine."

MY REVIEW
mko User ID: 3446632 50877
Reviewed Mar. 13, 2012

"I took other reviewers' opinions into account when I made these bars, and made them less sweet. In the filling I mixed 3 oz. unsweetened chocolate, 3 oz. bittersweet chocolate chips, and 1 t. espresso powder with the condensed milk. For the topping I used chopped walnuts and dispensed with the second layer of chocolate chips altogether. They were very good that way, although I could not taste the espresso in the filling. The next time I make them I would use espresso powder, and I might even try all unsweetened chocolate with the condensed milk in the filling."

MY REVIEW
LauraSur User ID: 3257422 202517
Reviewed Jul. 9, 2011

"What a hit! I did add a little vanilla and a dash of salt for a more fudge-like bar. Yummy!"

MY REVIEW
devilgrrl User ID: 5356323 49185
Reviewed Aug. 30, 2010

"A little too sweet for me, but my kids love these! Very simple to make! You have to let these bars cool completely before you cut them or they will fall apart. I let them sit for about 4 hours & they got really firm."

MY REVIEW
jbeasley1 User ID: 5321269 21343
Reviewed Aug. 18, 2010

"these are great! because of the comments i added another tablespoon of butter to the cookies and used the suggestion about adding more chocolate to the milk. they came out great, not crumbly at all. because of the warm weather, we put them in the freezer & they were a wonderful, cold & fudgy treat!"

MY REVIEW
sammy12384 User ID: 3941312 79018
Reviewed Aug. 11, 2010

"Delicious and beautiful! I only baked the bars for 8 minutes and already my mini chocolate chips were starting to sink in, so I would suggest lessening the baking time. Otherwise, no complaints!"

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