Directions:

2 cups cookie bits
2/3 cup chopped nuts
1 stick butter
3/4 cup (6 oz) sweetened condensed milk
4.5 oz bittersweet chocolate
1 tbsp unsweetened cocoa powder
1 tsp kosher salt
1/4 cup powdered sugar

Crush cookies into bits. Mix bits with nuts.

Melt butter over low heat. Whisk in condensed milk. Add chocolate, cocoa powder, and salt. Whisk until chocolate is melted and mixture is smooth (approx 2 minutes)

Add chocolate mixture into bowl with cookies. Set aside at room temp for 15 minutes.

Lay out 2 sheets of foil topped with parchment. Divide cookie mixture between two and form into cylinders. Roll dough in paper and then again in foil. Roll on work surface to ensure log is even and twist ends to secure.

Refrigerate at least 1 hour. Check to ensure they are setting evenly. Roll again on work surface if needed (without removing from foil). Refrigerate at least another 2 hours.

When ready to serve, unwrap on work surface and coat with confectioners sugar. Slice into rounds.