Double Delicious Cookie Bars

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I admit it, the first time I tried this recipe, it failed. And I mean failed. The crust didn’t work, the entire thing was completely stuck to the tin foil, and it was a big gooey mess. Not one to admit defeat so quickly–especially when it comes to a recipe with a mere five ingredients–I gave it another go, this time using a glass dish and no foil. And it worked!

Double Delicious Cookie Bars Double Delicious Cookie Bars Double Delicious Cookie Bars Double Delicious Cookie Bars

Double Delicious Cookie Bars Double Delicious Cookie Bars Double Delicious Cookie Bars Double Delicious Cookie Bars

These bars are gooey and sweet and were a hit at the office. Make sure you cut them into tiny squares because a little goes a long way!

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) semi-sweet chocolate chips
1 cup (6 ounces) peanut butter-flavored chips

Preheat oven to 350ºF (325ºF for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.

Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store leftovers covered at room temperature.

My Notes
I used chocolate graham crackers as Jennifer did over here. And chip wise, I used caramel swirl and chocolate chip, but you can use whatever you have in your pantry.

Recipe from Eagle Brand via Bake or Break.


7 Responses to “Double Delicious Cookie Bars”

    Jennifer on 1 February 4th, 2008 9:27 pm

    I’m so glad you didn’t give up on them. Aren’t they delicious?

    Amanda on 2 February 5th, 2008 8:23 am

    I find that whenever I use foil for bars or brownies they turn out too fudgy. It’s just a real mess. So now I spray with cooking spray and they turn out great now.

    Amelia on 3 February 5th, 2008 9:14 am

    Mmmm looks so delish. 🙂 I love baking brownies and topping it up with a cream-cheese frosting. It’s such a fabulous combination.

    brian on 4 February 5th, 2008 8:59 pm

    Wow, those look super gooey. No flour? And I thought caramel was dense an fattening!

    mary on 5 February 6th, 2008 9:25 pm

    just reading the ingredients is making me drool! i wish i had a reason to make something like this other than to sit on my counter and be entirely eaten by me! great post.

    jami on 6 February 7th, 2008 2:02 pm

    We’ve made these forever – we call them magic cookies. Other people call them 7-layer cookie bars (they usually have nuts and coconut, too). I actually throw the butter in the pyrex dish and put it in the oven as it preheats, to melt the butter. Then sprinkle the crumbs over evenly, which forms the crust. Then layer with all the remaining dry ingredients in whatever order, and pour the condensed milk over last. I don’t press down with a fork, but it all sticks together! Super easy!

    Chandra on 7 February 12th, 2008 8:15 am

    I made these this weekend, and they came out pretty good. I have a really big glass dish, so I did half chocolate graham cracker crumbs, and half regular graham cracker. On the chocolate side, I put caramel chips, and the graham side I put milk chocolate chips. I also covered it with mini marshmallows, so they were like smores. Very yummy, and I’ll probably make them again. 🙂