Chocolate Cookie Squares

Source: saved recipe, from Gail, July 2005 (Google Drive)

Prep: 15 min | Bake: 35 min | Makes ~24 squares | Freezes excellently

Ingredients

• 1 (300g) pkg Baker’s semi-sweet chocolate chips
• 1 (300mL) can sweetened condensed milk
• 2 tbsp butter
• 2 1/4 cups lightly packed brown sugar
• 2 eggs
• 1 cup butter, melted
• 2 tsp vanilla
• 2 cups Robin Hood Wheat and Oat flour (or substitute all-purpose flour)
• 1 cup sliced almonds (pecans originally)

Directions

1. Heat the chocolate chips, sweetened condensed milk, and 2 tbsp butter together over low heat, stirring constantly, until smoothly melted. Set aside.
2. Mix the brown sugar and eggs together in a large bowl. Add the melted butter and vanilla, mixing until smoothly blended.
3. Stir in the flour and nuts. Mix well.
4. Spread half of the dough into a greased 9x13” pan. Spread the chocolate mixture evenly over the dough.
5. Dot spoonfuls of the remaining dough on top and spread lightly with a knife to cover the chocolate.
6. Bake at 350°F for 30-35 minutes, or until golden brown.
7. Cool thoroughly before cutting into squares.

Notes

Pre-cut bars or squares, wrap in foil, and freeze in an airtight bag — take out just the number you need.