Milky Way Chocolate Cookie Crumble Bars

More dessert! I’ve had so many opportunities to make dessert this past week! I of course couldn’t pass any of them up! These were made for the bonfire I went to the other night! I had tons of milky ways waiting to be used. They were leftovers from when I made some Brown Butter Oatmeal Milky Way Cookies over winter break. I had totally forgotten about them, so when I found them I knew I had to make something quick before I forgot about them again!

So today I decided to fill my belly with some Milky Way Chocolate Cookie Crumble Bars!!!

Blog Pic #51

What a great decision! They were so gooey and delicious!! Look at all the melted Milky Ways in the bars!

Blog Pic #53The sweetened condensed milk also made the bars extremely chewy! I only ate them when they were cool, but I bet they would be to-die-for coming straight out of the oven when they are all melty!

Blog Pic #54I brought about half the pan to the party, which consisted of three girls, and I didn’t bring any home:) Everyone loved them! One of the girls asked for the recipe! So while I may never make them again, I may get to eat them again if she starts bringing them to parties!! This way I can continue making new recipes and still enjoy the delicious ones I’ve made before!!

Blog Pic #52This recipe comes from averiecooks.com

*Quick Note! I did not use any coffee!

http://www.averiecooks.com/2013/04/milky-way-chocolate-cookie-crumble-bars.html

Milky Way Chocolate Cookie Crumble Bars

INGREDIENTS:

  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons brewed coffee (leftover from the morning brew is fine), optional but highly recommended
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened natural cocoa powder (I don’t sift)
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to taste
  • 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 slightly more than half of one standard 14-ounce can)

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. 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.
  3. Add the flour, cocoa powder, baking soda, optional salt and stir until just incorporated. Dough will be quite thick and dense.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
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