Go Back
Print

Chocolate Chip Cookie Bars

These Easter Themed Chocolate Chip Cookie Bars are filled with mini chocolate chips, pieces of chocolate bars, and topped with chocolate Easter egg candies.
Course Dessert
Keyword chocolate, chocolate chips, condensed milk, cookie bar, eagle brand milk
Prep Time 15 minutes
Cook Time 30 minutes
Servings 20 bars

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups mini chocolate chips
  • 1 can Eagle Brand Milk condensed milk
  • 2 3.5 oz chocolate bars, chopped
  • Mini Chocolate Easter Eggs

Instructions

  • In a saucepan or microwave, melt butter. Slightly cool and pour into a mixing bowl. Add brown sugar, granulated sugar, and vanilla. Beat in a stand mixer or hand mixer until blended. Add eggs. Beat again. Add dry ingredients. Mix until incorporated. Add mini chocolate chips and stir.
    Press half of the cookie dough into a parchment lined 9x13 baking pan. Pour Condensed Milk over the cookie dough. Stop about 1/2 inch to the edges of the cookie dough so it does not touch the sides of the pan.
    Add the chopped chocolate bars on top of the condensed milk layer, spreading them completely over the surface.
    Use a spoon to scoop the rest of the dough. Flatten the dough with your hands and place it on top of the condensed milk until the whole area is covered with dough. Add the chocolate eggs on top of the dough so that they are spread out on top of the surface.
    Bake in a 350 degree oven for 30 minutes or until the center is just set. Cool completely, then cut into bars. Store in an airtight container at room temperature for up to 3 days.