Recipes>Chocolate Recipes
Fitwaffle’s Chocolate Chip Cookie Magic Bars
by Eloise Head from Fitwaffle’s Baked In One: 100 desserts using just one tin
Easy
Makes 16
Total 45min
Cook 45min
These easy four-ingredient chocolate bars have a crunchy chocolate chip cookie base and a gooey condensed milk centre for an ultra-decadent sweet treat.
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From the book
Baked In One
Eloise Head
Fitwaffle’s Baked In One: 100 desserts using just one tin
100 recipes all designed for one 20cm tin
With brand-new recipes alongside fan favourites
From brownies and blondies to cakes and cookies
Buy From
Introduction
This is one of the easiest recipes to make in the book. There’s barely any mixing involved, you pretty much throw everything in the tin and bake it – just like magic. So if you fancy something low-effort, I’ve got you. These bars have a buttery chocolate chip cookie base, a sweet and gooey middle, are packed with condensed milk and chocolate chips and topped with crunchy chocolate chip cookies. If you love chewy textures and caramelised flavours, go for an edge or a corner piece!
Tags
Ingredients
| 250g (90z) | crunchy chocolate chip cookies + 16 broken into quarters for the topping |
|---|---|
| 90g (6 tbsp) | unsalted butter, melted |
| 1 x 397g (14oz) can | condensed milk |
| 250g (generous 1 cup) | milk chocolate chips |
Essential kit
You will need: a 20cm (8in) square baking tin.
Method
Preheat the oven to 180 ° C (160 ° C fan)/350 ° F/Gas mark 4 and line a 20cm (8in) square baking tin with nonstick baking paper.
Put the whole cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin. Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.
Scoop the mixture into your prepared tin and press down firmly with the back of a spoon. Pour over the condensed milk, then sprinkle over the chocolate chips and remaining broken cookies and press down with the back of a fork.
Bake for 30-35 minutes until the edges are crisp. Leave to cool completely in the tin, then cut into 16 squares.
Store in an airtight container in the refrigerator or at room temperature for up to 5 days.
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Ingredients
Method
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