Milky Way Cookie Bars
By
Pat Duran
@kitchenChatter
1
These Ooey gooey cookie bars are so good- took them to bunco club- all gone. Will make again soon. Can make with light or dark chocolate.They are so yummy- tastes just a Milky Way candy bar.
Photo shows bars need to be frozen before cutting. I was anxious to try them- they were delicious and a hit a Bunco club!
If you don't like these check out the microwave ones. Simple.
"Milky Way Copycat Bars"
Photo shows bars need to be frozen before cutting. I was anxious to try them- they were delicious and a hit a Bunco club!
If you don't like these check out the microwave ones. Simple.
"Milky Way Copycat Bars"
Rating:
★★★★★ 3 votes5
Comments:
Serves:
one 9x13-inch pan full
Prep:
15 Min
Method:
Refrigerate/Freeze
Ingredients
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COOKIE CRUST:
-
14 ozpackage refrigerated sugar cookies
-
CHOCOLATE MIDDLE:
-
14 ozcan sweetened condensed milk
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1/2 cchocolate malted milk powder
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3 pkg(6 oz. each) milk chocolate chips
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1 Tbspvanilla extract
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7 ozjar marshmallow creme
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CARAMEL LAYER:
-
14 ozpkg. caramels, unwrapped (about 42 caramels)
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1 Tbspbutter
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6 Tbspsweetened condensed milk (1/2 the can)
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TOP LAYER:
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1/2 can(s)sweetened condensed milk
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1 Tbspbutter
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6 ozpkg. semi-sweet chocolate chips
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1 tspvanilla extract
How to Make Milky Way Cookie Bars
- Pre-heat oven to 350^. Spray a 9x13-baking pan with non-stick buttery oil. Line pan with parchment paper or foil so that it hangs over the edges of the pan.(for easy removal of bars). Spray paper.
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Crust:
Press cookie dough evenly into prepared pan. Bake for 15-20 minutes; (after 10 minutes poke several holes in dough with a fork) until light brown and cookie begins to pull away from sides of pan. Cool completely on wire rack. - Chocolate Middle:
In the meantime;In a large heavy bottomed saucepan heat the sweetened condensed milk,and butter over medium-low heat until butter melts. Add milk chocolate, malted milk powder and stir until chocolate has melted and lumps dissapear. Remove from heat. Stir in vanilla. Refrigerate until warm to the touch. Stirring every once in awhile. When cool , stir in marshmallow creme. Pour over cooled cookie crust. - Caramel Layer:
Wash and use the same saucepan. In the saucepan over low heat. melt the caramels, butter and sweetened condensed milk. Stir and cool over cold water or ice until touchable. Pour ribbon-like evenly over chocolate/marshmallow layer. Refrigerate. - Top Layer:
In the same washed saucepan over medium heat, melt chips with butter and sweetened condensed milk. stir to prevent burning- add a Tablespoon more of the SCM to thin if necessary. Blend well. Pour ribbon-like over caramel layer.Freeze overnight. Lift out and using a sharp knife cut into mini candy-bar sizes and roll or wrap in wax paper and place in freezer until you want a candy bar snack! Enjoy- this recipe is well worth the effort to make.
