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Double Delicious Cookie Bars

These Double Delicious Cookie Bars are going to be your new go-to cookie bar recipe. Just 5 ingredients for rich, chewy bars loaded with chocolate and peanut butter in every bite!

Stack of double delicious cookie bars on plate

I think most of us have those recipes that we rely on for those times when we need something quick and easy. For me, it’s these Double Delicious Cookie Bars. I’ve made the recipe countless times and it always gets rave reviews.

These cookie bars are almost embarrassingly simple. Butter, graham cracker crumbs, condensed milk, peanut butter chips, and chocolate chips. Variety is good, too. Use different chips. Add nuts and/or coconut. Pretty much anything goes.

But remember, the best tasting things are not necessarily the most complex. Sometimes five little ingredients can make something that will please most everyone!

(If you love cookies in bar form, be sure to try my Loaded Chocolate Chip Cookie Bars, M&M Sugar Cookie Bars, and Black and White Cookie Bars, too!)

Overhead view of double delicious cookie bar ingredients

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Graham cracker crumbs – You can purchase these, or make your own by pulsing graham crackers in a food processor or placing them in a zip-top bag and hitting them with a rolling pin.
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Sweetened condensed milk
  • Semi-sweet chocolate chips
  • Peanut butter chips

What Is the Difference Between Condensed Milk and Evaporated Milk?

Condensed milk is sweetened (which is why it’s often referred to as “sweetened condensed milk”), while evaporated milk is not. You wouldn’t want to use evaporated milk in this cookie bar recipe because it relies upon the condensed milk for sweetness.

Overhead view of cookie bars on parchment paper

How to Make Double Delicious Cookie Bars

In addition to only needing 5 ingredients to make these cookie bars, you only need about 5 minutes to put them together! Here’s what you’ll need to do.

Prepare. Preheat your oven to 350F°. For easy cookie bar removal, line a 9×13-inch baking pan with parchment paper.

Form the crust. Stir together the graham cracker crumbs and butter in a medium bowl. Press the crumb mixture into the bottom of the prepared pan.

Finish assembling. Pour the condensed milk over the crust, then top this with the chocolate and peanut butter chips.

Overhead view of cookie bars before cutting

Bake. Place the pan in the oven and bake for about 25 minutes, or until the bars are lightly browned on top.

Overhead view of cut cookie bars in pan

Cool and serve. Let the bars cool completely in the pan on a wire rack before cutting and serving. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Spatula holding cookie bar over pan

Tips for Success

While these Double Delicious Cookie Bars are incredibly easy, here are a few pointers to help you make sure they turn out perfect.

  • Press in the crust. Use your hands to really press the crust into the pan and compact the crumbs. This keeps it from crumbling when you cut the bars.
  • Make sure the crust is even. Another tip for the crust is to make sure it’s the same thickness throughout the pan. Instead of dumping all the crumbs into the middle of the pan and then spreading them, you can evenly distribute spoonfuls of the mixture into the pan to make sure the center isn’t thicker than the edges.
  • Let the bars cool completely. It’s hard to resist an ooey, gooey cookie bar, but they’ll hold together much better if you wait for them to cool before cutting.
Stack of cookie bars on parchment paper


As I mentioned above, this recipe is highly customizable, with lots of room to try out other flavor combinations. Here are some ideas:

  • Use Oreo or chocolate wafer crumbs instead of graham crackers.
  • Instead of chocolate chips, layer on your favorite chopped candy bars.
  • Swap the peanut butter chips for walnuts, pecans, or shredded coconut.
  • Top the bars with a drizzle of melted chocolate.
Overhead view of cut cookie bars on parchment paper

How to Store

Wrap the bars in the pan or transfer them to an airtight container. They’ll keep at room temperature for up to 5 days.

Can This Recipe Be Frozen?

You can freeze your Double Delicious Cookie Bars for up to 3 months. Wrap them individually or store them in an airtight container; let them thaw at room temperature before serving.

Stack of cookie bars on plate

Double Delicious Cookie Bars (Magic Cookie Bars)

Yield 24 2-inch bars
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

These chewy cookie bars are loaded with rich chocolate and sweet peanut butter chips for a quick and easy treat.

Overhead view of cut double delicious cookie bars


  • 1 & 1/2 cups (150g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 14 ounces (397g) sweetened condensed milk
  • 1 cup (170g) semi-sweet chocolate chips*
  • 1 cup (170g) peanut butter chips*


  1. Preheat oven to 350F°. Set aside a 9" x 13" baking pan. If you like, line the pan with parchment paper so you can easily remove the bars after they've baked.
  2. Combine the graham cracker crumbs and butter. Press into the bottom of the prepared pan.
  3. Pour the condensed milk over the crust. Layer the chips on top of the milk.
  4. Bake for about 25 minutes or until lightly browned.
  5. Allow the bars to cool completely in the pan on a wire rack. Then cut into bars and enjoy!


*These bars are infinitely adaptable with different toppings!

Recipe adapted from Eagle Brand.

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    23 Comments on “Double Delicious Cookie Bars”

  1. My husband would love those! They look good…mmmmm.

  2. I’ve never actually baked with condensed milk before! Those look soo good. I could kind of use an afternoon pick-me-up right now!

  3. They look so good! I love bar cookies.

  4. Found you through Sweetnicks — what a lovely, chocolately, calorie-laden, indulgent, rich, extravagant blog!

  5. They look sensational! I love the idea of using crushed cookies to make a cookie-bar type dish! 🙂

  6. yummy. Dont you just love those recipes that you can rely on. This looks like a keeper.

  7. What a wonderful recipe….I’ve made them 3 times since finding them on your blog a week ago! So simple and tasty!

  8. Pingback: Embarrassingly Simple: Chocolate Chip Peanut Butter Cookie Bars

  9. Pingback: Double Delicious Cookie Bars, Revisited

  10. YUM! and yes all the ingredients are easy to do… I will definitely have to bookmark this.

  11. Pingback: Nosh With Me » Blog Archive » Double Delicious Cookie Bars

  12. Ah, 7 Layer Cookies a.k.a. Magic Cookie Bars, except I only use 6 ingredients, I don’t add butterscotch chips. These are by far the easiest & tastiest cookies, ever! Leave to Eagle Brand to actually complicate the recipe. There’s no need for a bowl: melt butter in the 9×13 pan in the microwave, dump the graham cracker crumbs right on top of the melted butter, etc.. just remember to press down on all the ingredients.

  13. Maybe I messed something up, but mine didn’t sit well. But it was tasty mush!

  14. Pingback: LoveFeast Table » Blog Archive » Double Delicious Bars Recipe

  15. Pingback: Cookie Bar Recipe | Pafos Photos

  16. These look great… do they require refrigeration after you bake them?

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  18. Can these be mailed across country w/o making the recipient sick from the c. milk?

    • These are stored at room temperature for up to a few days, so they would probably be fine if they’re shipped quickly. However, it’s impossible to know at what temperatures they’ll be stored while being shipped. I’d recommend using your best judgment.

  19. Thanks for sharing this recipe!

    Made this the other day, trying to use up some extra Snickers I had so I chopped those up instead of using the chocolate and peanut butter chips. Not a bad combo!

    The only complaint I had was the graham cracker crust that the recipe called for was nowhere near what I needed to cover my 9 by 13 pan. I ended up making another half batch of the crust to cover the rest of the pan. Not sure how thin this was intended it to be – but I would recommend doing 1.5 or double the recipe for the graham cracker crust even if you want a thin crust.

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