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Dark Chocolate Sugar Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 16 Bars 1x
  • Category: Cookies


Thick and fudgy dark chocolate sugar cookie bars topped with fluffy chocolate buttercream.



For the Dark Chocolate Sugar Cookie Bars

  • 14 oz Can Eagle Brand Sweetened Condensed Milk
  • 3 TBSP Salted Butter
  • 2 ½ C Dark Chocolate Chips (72% Cocoa)
  • 1 Lg Egg, at room temperature
  • 1 tsp Pure Vanilla Extract
  • Pinch of Salt
  • 1 tsp Baking Soda
  • 2 C All Purpose Flour


For the Chocolate Buttercream

  • 1 C Dark Chocolate Chips (72% Cocoa)
  • 1 C Unsalted Butter, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 2 C Powdered Sugar
  • 24 TBSP Heavy Cream, at room temperature


For the Dark Chocolate Sugar Cookie Bars

  • In a medium stock pot, add the chocolate chips, butter, and sweetened condensed milk. Heat over medium, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool for 2-3 minutes. 
  • Whisk in the vanilla and egg until smooth.
  • Fold in the baking soda, flour, and salt until no streaks of flour remain.
  • Press the dough into a 9” square baking pan lined with parchment paper and chill for 30 minutes.
  • Preheat the oven to 350 and bake for 18-20 minutes. The center might look a bit underdone, but that’s ok, it will set up the rest of the way while it cools. 
  • Let bars cool completely while you prepare the buttercream.

For the Chocolate Buttercream

  • In a double boiler, or a glass bowl over a small pot with some water, melt the chocolate chips until smooth. Remove from heat and let cool for 10 minutes.
  • Meanwhile, in the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes, scraping down the bottom and sides of the bowl as needed.
  • Once butter has lightened in color and is smooth and fluffy, slowly pour in the melted chocolate. Mix for another 3 minutes.
  • Add the vanilla. Mix to combine.
  • Add the powdered sugar 1 C at a time, mixing for 3 minutes on low after each addition.
  • Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
  • Use a rubber spatula to do a final mix and get out any air bubbles. 
  • Spread the buttercream onto the cooled sugar cookie bars. 
  • Slice and serve.
  • Optional – top with sprinkles or chocolate shavings.