Categories: Snack Bars
Ingredients
- 18 double chocolate fudge sandwich cookies, divided use
- 6 squares semisweet baking chocolate squares, divided use
- 5 tbsp butter, divided use
- 1 4 serving size pkg instant chocolate pudding and pie filling
- 1 1/2 cups powdered sugar
- 1/3 cup boiling water
- 1/2 cup chocolate hazelnut spread (eg Nutella)
Directions
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Lightly spray an 8×8×2 inch pan with nonstick cooking spray; set aside.
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Finely crush 12 of the cookies; set aside. Coarsely crush remaining 6 cookies; set aside.
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In a medium saucepan, melt 3 of the chocolate squares and 4 tbsps (1/2 stick) of butter over low heat, stirring until completely melted. Stir until chocolate is completely melted an mixture is well blended. Stir in the finely crushed cookies. With a large square of wax paper, firmly press into prepared pan.
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In a medium bowl, combine dry pudding mix and powdered sugar. Gradually add the boiling water, stirring until well blended. Whisk in the chocolate hazelnut spread until well blended. Spread evenly to cover bottom of the crust.
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In a small saucepan, melt the remaining chocolate squares and 1 tbsp butter; stir in chocolate completely melted. Carefully spread over the pudding mixture; sprinkle the coarsely crushed cookies over bars. Refrigerate at least 1 hour or until set. Cut into 16 bars. Store in covered containers between layers of wax paper.