Black & White Cookie Bars


“Wow!!” That’s pretty much the reaction you are going to get after your crowd takes a bite of these goodies. They are rich, they are decadent and they are just plain delicious. Whether they are capping off my holidays dinners or served with coffee at the Mahjong games…these always seem to fit right in there. Surely they are not the lightest dessert I tend to make, however I usually cut them into tiny squares to escape the guilt from seeping in. After all, “A nibble never hurt anybody!!”


1/2 cup butter (4 tablespoons)
22 chocolate sandwich cookies
1 cup dark chocolate chunks
1 cup white chocolate chunks
1-14 oz. can sweetened condensed milk (not evaporated)
1/3 cup confectioners sugar
1 teaspoon milk
1/8 teaspoon pure vanilla extract



1.) Preheat oven to 350 degrees.
2.) Place cookies into a large resealable bag and crush with a rolling pin into chunks
3.) Using a 9×13 baking pan, melt butter in the oven until it turns to a liquid; remove from oven. (If you do not use a disposable pan, line with foil as clean-up will be much easier!)
4.) Spread cookie crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.)


5.) Next disperse the white chocolate in an even layer followed by the chocolate chips.
6.) Drizzle on the milk completely covering the entire layer


7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned.
8.) While bars are baking, take a small bowl out and combine confectioners sugar, milk, * vanilla extract to create the glaze. (If the glaze is too thin add more sugar; too thick add more milk)


9.) Remove bars from oven and let cool. Drizzle glaze all over the top layer of the bars.
10.) Cut into mini nibble squares and Enjoy.

Nic’s Tips – Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit