8 ounces dark chocolate, chopped
3 cups (about 15 ounces) finely ground crispy chocolate gluten free cookie crumbs
1/4 teaspoon kosher salt (optional)
4 ounces semi-sweet chocolate chips (optional)
10 ounces sweetened condensed milk
Line a quarter sheet pan (9 x 13-inch rimmed baking sheet) with unbleached parchment paper or greased aluminum foil, and set it aside. Place the chopped chocolate in a small, heat-safe bowl and melt it either in the microwave in 30-second bursts, stirring in between, or above a simmering pot of boiling water. Set the melted chocolate aside to cool briefly.
In a large bowl, place the finely ground cookie crumbs, optional salt, and optional chocolate chips, and mix to combine. Create a well in the center of the cookie crumbs, pour in the sweetened condensed milk and melted chocolate, and mix to combine. The mixture will be very thick, more like dough.
Working quickly, turn the dough out onto the prepared baking sheet and, with very wet hands, press it into an even layer. It may require a bit of muscle. Place the baking sheet in the refrigerator until set (about 30 minutes). Remove from the pan and slice into 15 equal squares. Store any leftovers in a sealed container in the refrigerator (or the freezer for longer storage).
Originally published on the blog in 2012. Photos, video, most text all new. Recipe largely unchanged (tweaked slightly for clarity; chopped pecans replaced with chocolate chips).