Image from Pillsbury.com
For the Bar:
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/4 cup unsweetened baking cocoa
For the Filling:
4 Tbsp chocolate instant pudding and pie filling mix (from 4-serving box)
1/4 cup butter, melted
2 cups powdered sugar
2 Tbsp milk
1 tsp vanilla
For the Topping:
1 cup semisweet chocolate chips (from 12-oz bag)
1/4 cup butter
Optional Topping: 1 bag Wilton candy cane candy melts
Preheat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 8-inch square pan with foil, extending foil over edges.
In medium bowl, mix cookie dough and cocoa until well blended (dough will be stiff). Press dough evenly in bottom of pan.
Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
In large bowl, stir pudding mix and 1/4 cup melted butter until well blended. Add powdered sugar, milk and vanilla; beat with electric mixer on medium speed until smooth and creamy. Spread filling evenly over cooled bar base. Set aside.
In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spread evenly over filling. Optional: melt candy melts and drizzle on top. Refrigerate about 1 hour or until set.
Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows.