Milky Way Chocolate Cookie Crumble Bars
A new favorite layered bar that's a chocolate cookie dough base, topped with Milky Way bars, chocolate cookie dough crumbles, and drenched with creamy sweetened condensed milk. The chocolate cookie portion is brownie-like in texture and taste, especially the centers. Rich, dense, soft, and fudgy. The edges are chewier like a cookie, creating a balance of soft and chewy. So many layers of flavors and textures from caramel to vanilla to chocolate in each bite. Less than 10 minutes to make without a mixer.
A new favorite layered bar that's a chocolate cookie dough base, topped with Milky Way bars, chocolate cookie dough crumbles, and drenched with creamy sweetened condensed milk. The chocolate cookie portion is brownie-like in texture and taste, especially the centers. Rich, dense, soft, and fudgy. The edges are chewier like a cookie, creating a balance of soft and chewy. So many layers of flavors and textures from caramel to vanilla to chocolate in each bite. Less than 10 minutes to make without a mixer.
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3/4 cup light brown sugar packed
- pinch salt optional and to taste
- 1/2 cup unsalted butter melted (1 stick)
- 2 tablespoons brewed coffee (leftover from the morning brew is f optional but highly recommended
- 1/3 cup unsweetened natural cocoa powder (i don’ t sift)
- 1 1/2 cups diced milky way bars (or substitute with snickers peanut butter cups butterfinger, heath, rolos, 3 musketeers)
- about 1/2 cup sweetened condensed milk (just slig
- Carbohydrate 38.4138575399897 g
- Cholesterol 90.2737500258086 mg
- Fat 24.938210322528 g
- Fiber 0.632812511982195 g
- Protein 3.48324344057879 g
- Saturated Fat 15.4323289749625 g
- Serving Size 1 1 -by-8-inch pan, 9 to 12 square (86g)
- Sodium 400.02250038585 mg
- Sugar 37.7810450280075 g
- Trans Fat 1.9163897195283 g
- Calories 390 calories
Step-by-step
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don’t scramble the egg. Add the egg, sugars, coffee (water may be substituted but coffee is highly recommended to bring out the chocolate flavor; the bars do not taste like coffee at all), vanilla, and stir or whisk vigorously to combine, about 1 minute.
- Add the flour, cocoa powder, baking soda, optional salt and stir until just incorporated. Dough will be quite thick and dense.
- Reserve about 2/3 cup dough; set aside. Turn remaining dough out into prepared pan, smoothing it lightly with a spatula.
- Evenly sprinkle the Milky Ways over the dough.
- Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
- Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you pour slowly).
- Bake for about 27 to 30 minutes, or until center is mostly set. The sweetened condensed milk should nearly be set in all places, but possibly a little loose in the very center of the pan is okay. Edges will be firm, raised, and darker than the interior. Bars firm up more in pan as they cool; don’t overbake because you want these to stay soft and gooey, and cocoa powder is prone to turning dry.
- Allow bars to cool in pan for at least 3 hours before slicing and serving (use foil overhang to lift out). I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don’t care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in.
- Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Bars may be kept gluten-free by replacing the flour with your favorite gluten-free baking blend. Take care any ingredients used are suitable for your dietary needs.
My Unexpected Culinary Adventure: Milky Way Chocolate Cookie Crumble Bars
Let me tell you, friends, about my latest baking escapade. It all started innocently enough. I was scrolling through recipe websites, as one does on a quiet Tuesday evening, when a picture stopped me dead in my tracks. It was a photograph of a dessert bar, a symphony of textures and colors, promising a decadent indulgence that I simply couldn't ignore. The name? Milky Way Chocolate Cookie Crumble Bars. Intrigued, I clicked, and the recipe promised a layered delight of chocolate cookie dough, Milky Way bars, and a generous drizzle of sweetened condensed milk. The description alone had my mouth watering.
Now, I consider myself a pretty decent baker, but I'm also a busy mom. I need recipes that are both delicious and manageable, something that won't require a PhD in pastry arts or a week dedicated solely to baking. This recipe, thankfully, fit the bill. The simplicity of the instructions was almost deceptive. The process was surprisingly straightforward, the kind of recipe that even a sleep-deprived mom could handle. The most challenging part, I'd say, was waiting for the bars to cool. Three hours? It felt like an eternity!
But oh, the wait was absolutely worth it. The final product exceeded all expectations. The first bite was an explosion of flavors and textures – the fudgy, brownie-like center of the chocolate cookie base, the creamy caramel of the Milky Way, the delightful crunch of the cookie crumbles, and the smooth, sweet kiss of condensed milk. It was the perfect balance of rich chocolate, sweet caramel, and just the right amount of chewiness. It wasn't overly sweet, but it certainly satisfied that sweet tooth craving.
My family devoured them. My husband, usually reserved in his dessert opinions, declared them "the best thing I've ever made." My kids, bless their little hearts, fought over the last piece (I had to strategically hide a few for myself, of course). And honestly, I couldn't blame them. Each bite was pure bliss, a little slice of heaven on a plate. The bars were so easy to make, yet they tasted like they came from a high-end bakery.
The recipe's versatility was also a major plus. I can easily imagine experimenting with different chocolate bars – maybe Snickers for a peanut butter twist, or Rolos for a more intense caramel flavor. The possibilities are endless! This recipe has definitely become a new favorite in our household, and I suspect it will be gracing our dessert table for many more occasions to come. It's a dessert I'm happy to share with my loved ones. It's quick, easy, and delicious. It's the kind of recipe that makes baking feel less like a chore and more like a delightful adventure.
If you’re looking for a new dessert recipe that is sure to impress, look no further. Trust me on this one, the Milky Way Chocolate Cookie Crumble Bars are a winner. They are simple to make but taste like something truly special. They are perfect for potlucks, parties, or just a quiet night at home. I truly hope you enjoy them as much as we do.
Ingredients: (A detailed list of ingredients is provided in the original recipe). Remember to adjust the amounts according to your preference.
Tips and Tricks: Don’t overbake the bars, or they’ll lose their gooey texture. Let them cool completely before slicing for cleaner cuts. Store leftover bars in an airtight container at room temperature or in the freezer.
Give this recipe a try, and let me know what you think in the comments section below! I can’t wait to hear about your baking adventures!
