Chocolate Euphoria Cookie Bars
Recipe from Devil's Food Cake Murder, by Joanna Fluke
Yield: 23 to 35 bars depending on the size you cut.
- 1/2 cup butter (one stick, 4 ounces, 1/4 pound)
- 1 1/2 cups chocolate wafer crumbs or Oreo cookie crumbs
- 1 cup (6 Oz.) semi-sweet chocolate chips
- 2 cups miniature marshmallows
- 1 can (14 Oz.) sweetened condensed milk (NOT evaporated milk)
- 1 cup,(6 Oz.) white chocolate chips (Or vanilla chips)
- 2 cups Cocoa Puffs cereal (or any other chocolate crunchy cereal)
- 1 cup, (6 Oz.) milk chocolate
- Preheat oven to 350ºF, rack in middle position.
- Spray a 9" by 13" cake pan with Pam, (or line it with heavy-duty foil and then spray it), and set aside
- Melt the butter in a small microwave-safe bowl on HIGH for 50 seconds
- If you bought chocolate wafers, break them down into crumbs with your food processor or put them in a large, sealable plastic bag and crush them with a rolling pin. Measure out the wafer or oreo crumbs and add them to the bowl with the melted butter. Stir the crumbs and butter until everything is moistened. (The resulting mixture will resemble wet, dark sand.)
- Spread the butter and cookie crumb mixture in the bottom of the cake pan and spread it out as evenly as you can. Pat it smooth with the blade of a metal spatula or the palm of your hand.
- Sprinkle on the semi-sweet chocolate chips. Try to distribute them as evenly as possible.
- Arrange the miniature marshmallows on top of the chips as evenly as you can.
- Sprinkle the white chocolate chips on top, trying for an even distribution. Your goal is to get something of every ingredient in each cookie bar when you cut them.
- Mesure out the Cocoa Puffs or other chocolate cereal and spread out evenly on top of the white chocolate chips.
- Sprinkle the milk chocolate chips over the chocolate cereal as evenly as you can.
- Press everything in the pan down with the blade of a metal spatula.
- Bake bars at 350ºF for 20 to 25 minutes.
- Remove the cookie bars from the oven and cool in the pan on a wire rack.
- When the bars reach room temperature, cut into brownie-sized pieces right in the pan. Don't take them out unless you're going to eat them immediately. Refrigerate the bars in their pan to set up firmly - *NOTE: If you don't cut the bars before you put them in the refrigerator, you may have a problem; they're very firm when they're chilled.
- When you're ready to serve, use a metal spatula to remove the bars from the pan.