Bready or Not: Chewy Chocolate-Stuffed Cookie Bars

Do you like chocolate chip cookies, the kind that are soft, dense, and cakey? Do you like chocolate? Oh boy. Do I have the recipe for you.

These babies are rich, indulgent, and made to pad thighs. Did I mention they are tasty? Yeah. These are chewy in the best kind of way.

I prefer using milk chocolate chips, but you can tailor these to your taste buds. Go semi-sweet or dark. Mix them all up. Be crazy.

The filling in these bars is rather like a ganache, so it will soften a lot if it’s at room temperature or warmer. I found they kept in the fridge really well in a sealed container.

They keep well in your belly, too.

Modified from Recipe Girl.

Print Recipe

Bready or Not: Chewy Chocolate-Stuffed Cookie Bars

Simple to make. Divine to eat. These are diehard chocolate chip bars--rich, lush, and chewy. Store sealed in the fridge for days... if they last that long!

Course: Dessert, Snack

Keyword: bars, chocolate

Author: Beth Cato

Ingredients

CHOCOLATE FILLING:

• 2 cups semi-sweet chocolate chips or milk chocolate chips
• 14 oz sweetened condensed milk
• 2 teaspoons vanilla extract

COOKIES:

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup light brown sugar packed
• 1/2 cup white sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 cup oats quick-cooking or old-fashioned rolled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips or milk chocolate chips

Instructions

For the chocolate filling:

• Place the chocolate chips and condensed milk in a microwave-safe bowl and heat for 40-50 seconds, watching it the whole time--condensed milk can turn to lava if you're not careful! Stir well, and heat again if necessary; the chocolate chips should blend in. Once that happens, add the vanilla extract and stir in. Set aside to cool to room temperature.

For the cookie bars:

• Preheat oven to 350-degrees. Line a 9x13-inch pan with foil, overlapping the sides to make it easy to lift out later. Spray foil with nonstick spray or rub with butter.
• Place the butter and both sugars in a large bowl. Beat until smooth and creamy. Add the eggs and vanilla.
• In a separate bowl, combine the dry ingredients: the flour, oats, baking powder, baking soda and salt. Gradually add to the butter mixture until everything is well incorporated. Stir in the chocolate chips.
• Place about half the cookie dough in dollops in the ready pan. Gently smooth it out to cover the bottom. Pour the cooled chocolate over the dough. Top that with the remaining dough in dollops; don't worry about covering the whole surface.
• Bake for 20 to 25 minutes, until the top is just golden brown. Cool completely. Use the foil to lift it out of the pan to cut. Store in a sealed container in the fridge, as the middle will soften at room temperature.
• OM NOM NOM!