Chocolate Euphoria Cookie Bars

READY IN: 35mins
SERVES: 24-36


  • 12
    cup butter (one stick, 4 oz, 1/4 pound)
  • 1 12
    cups chocolate wafer crumbs (or Oreo cookie crumbs)
  • 1
    cup semi-sweet chocolate chips
  • 1
    (14 ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1
    cup white chocolate chips (or vanilla chips)
  • 2
    cups Cocoa Puffs cereal (or any other chocolate cereal)
  • 1
    cup milk chocolate chips


  • Preheat oven 350 degrees F rack in middle position.
  • Spray 9x13 inch pan with non-stick cooking spray.
  • Melt butter in a small bowl in microwave on high for 50 seconds.
  • Add cookie crumbs to melted butter. Stir until everything is well moistened.
  • Spread butter and cookie crumb mixture in the bottom of cake pan and spread evenly.
  • Sprinkle the semi-chocolate chips evenly on top of crumb mixture.
  • Arrange mini marshmallows on top of chips as evenly as you can.
  • Open can of sweetened condensed milk and pour over the top of marshmallows as evenly as you can.
  • Sprinkle white chocolate chips on top, trying for an even distribution.
  • Measure chocolate cereal an spread on top, again as evenly as you can.
  • Sprinkle milk chocolate chips on top.
  • Press everything in the pan down with the flat blade of a metal spatula (if the cereal crunches a bit that is ok).
  • Bake 350 degrees for 20-25 minutes.
  • Remove bars from oven and let cool in the pan. When bars reach room temperature, cut into brownie-sized pieces right in the pan. Don't take them out unless you are going to eat them right away.
  • You can now refrigerate the cookie bars in the ban to set up firmly.
  • If you do not cut before refrigeration, you may have a problem. They're very firm when chilled.