- 16 ounces dark chocolate chips melted
- 4 ounces creamy cookie butter, warmed until pourable
- chocolate chunk cookies, crumbled (ingredients and recipe)
- 1 extra large dark chocolate bar
- 15 mini Heath bars
Bake 1/2 dozen chocolate chunk cookies according to recipe above
Prepare a baking sheet with parchment paper.
Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.
Pour the cookie butter over the chocolate and lightly swirl.
Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars.
Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.
Break into pieces and store in an airtight container in the fridge until ready to serve.