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Category: Bars
Prep Time: Cook Time: Total Time:
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips (12 oz pkg)
2 tbsp butter
1/4 cup Chambord liqueur
2 (18 oz) rolls refrigerated sugar cookie dough
Topping:
1 cup semi-sweet chocolate chips
3 tbsp butter or shortening
Preheat oven to 350. Line a 15 x 10 x 1-inch baking pan with non-stick foil.
In a double-boiler over low heat, combine sweetened condensed milk, chocolate chips, and butter. Heat until chips melt, stirring often. Remove from heat. Add Chambord, stirring to combine. Let cool for 15 minutes.
Slice 1 1/2 rolls of the cookie dough (refrigerate the remaining half roll) evenly on the prepared pan. Cover with a sheet of plastic wrap. Use your hands to spread and press the dough into an even layer over the bottom of the pan. Remove and discard the plastic wrap. Pour the cooled chocolate mixture evenly over dough in pan. Crumble remaining 1/2 roll of cookie dough over the filling (easier if the dough is very cold).
Bake for 25 to 30 minutes until top is lightly browned. Cool completely to room temperature.
Topping: Gently melt 1 cup chocolate chips and 3 tbsp butter in microwave or double boiler, constantly stirring to blend. (Do not overheat or the chocolate will seize up and become hard.) Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bag and drizzle the chocolate over the top of the cooled bars in a zigzag pattern. Refrigerate 15 minutes to set, and then slice into bars. Store loosely covered at a room temperature.
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CHAMBORD FUDGE COOKIE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips (12 oz pkg)
2 tbsp butter
1/4 cup Chambord liqueur
2 (18 oz) rolls refrigerated sugar cookie dough
Topping:
1 cup semi-sweet chocolate chips
3 tbsp butter or shortening
Preheat oven to 350. Line a 15 x 10 x 1-inch baking pan with non-stick foil.
In a double-boiler over low heat, combine sweetened condensed milk, chocolate chips, and butter. Heat until chips melt, stirring often. Remove from heat. Add Chambord, stirring to combine. Let cool for 15 minutes.
Slice 1 1/2 rolls of the cookie dough (refrigerate the remaining half roll) evenly on the prepared pan. Cover with a sheet of plastic wrap. Use your hands to spread and press the dough into an even layer over the bottom of the pan. Remove and discard the plastic wrap. Pour the cooled chocolate mixture evenly over dough in pan. Crumble remaining 1/2 roll of cookie dough over the filling (easier if the dough is very cold).
Bake for 25 to 30 minutes until top is lightly browned. Cool completely to room temperature.
Topping: Gently melt 1 cup chocolate chips and 3 tbsp butter in microwave or double boiler, constantly stirring to blend. (Do not overheat or the chocolate will seize up and become hard.) Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bag and drizzle the chocolate over the top of the cooled bars in a zigzag pattern. Refrigerate 15 minutes to set, and then slice into bars. Store loosely covered at a room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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