Most of January I tried to be good. I only gave you one dessert all month, and that was my birthday cake. So I think it is about time I shared a sinful chocolate treat. Just in time for the February #ChocolateParty too! This month the secret ingredient for the #chocolateparty was….chocolate! That is correct, everyone participating made a “double chocolate” treat. Pretty heavenly, right?
These start with a traditional chocolate chip cookie base. Then they are topped with a layer of melted chocolate ganache. Followed by crushed Heath toffee candy, and then topped with more chocolate chip cookie. Heath and toffee is one of my favorite combinations, and with the cookie, it was just perfect.
A warm chocolate chip cookie is one of my all time favorite desserts. So these bars warm out of the oven….sigh. I am drooling just thinking about them! Thick, gooey, chocolately; everything I like in a dessert. You know the only thing that would make these better? Top them with ice cream and hot fudge! Not sure why didn’t I think of that a couple of weeks ago when I made these. But trust me, try it!
- 1 batch chocolate chip cookie dough (recipe here) or store bought
- 7 oz (1/2 can) sweetened condensed milk
- 1 bag milk chocolate chips
- 14 fun size Heath bars , crushed
- Preheat oven to 350 degrees.
- Line an 8x8 baking dish with foil, and spray with non-stick spray.
- Press about 1 1/2 cups of dough into the bottom of the pan. It should be 1/2 inch thick.
- Melt chocolate chips and sweetened condensed milk together until smooth.
- Spread melted chocolate over the cookie dough.
- Sprinkle crushed Heath bars over melted chocolate.
- Break small pieces of dough, and sprinkle over the chocolate. Use about 1 cup of dough. You will still see some chocolate peaking through, but it should mainly cover it.
- Bake for 25-30 minutes. The top should be set, and golden.
- Remove from oven, and let cool before serving.