Preparation:
Line an 8-inch square baking pan with aluminum foil; coat with nonstick
cooking spray. Place half of the broken cookies in pan. In a heavy saucepan,
combine milk, butter and chips; cook and stir over low heat until chips are
melted. Remove from the heat; stir in vanilla. Pour over cookies in pan.
Sprinkle with remaining cookies. Cover and refridgerate for at least an
hour. Cut into squares. |
