- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
The seven-ounce bar of milk chocolate needed to make these rich confections is a handy size to keep for preparing S’mores, so you may want to pick up a couple of them. You can use any brand that you like: for this cookie, I’m partial to Hershey’s. Be sure to use butter, not margarine, because it really brings out the flavor of milk chocolate. You can cut these very tiny if you wish, though chocoholics would probably prefer an oversized version.
Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
TO MAKE THE BATTER:
In a heavy saucepan over low heat, cook the butter, milk chocolate, and semisweet chocolate chips until melted, stirring. Allow to cool.
In a large mixing bowl, whisk the sugar, vanilla, salt, and eggs. Add the flour and stir well.
Add the cooled chocolate mixture to the flour mixture and stir to combine.
Scrape and spoon the batter into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted into the pan comes out clean.
Cool the cookies in the pan.
TO MAKE THE GLAZE:
In a small saucepan over low heat, cook the chocolate chips, corn syrup, and butter until well blended and melted. Remove from the heat, stir in the vanilla, and cool for 5 minutes.
Spread the glaze evenly over the top of the pan and cut into 24 cookies.
Store in an airtight container, between layers of waxed paper, for up to 3 days or freeze for up to 1 month.
Serving size is 1 bar.