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Milky Way Chocolate Cookie Crumble Bars

🍫🍪😋 My new favorite layered bar is a chocolate cookie dough base, topped with Milky Way bars, chocolate cookie dough crumbles, and drenched with creamy sweetened condensed milk! Less than 10 minutes to make without a mixer!

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 12 servings
Calories: 372 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted (1 stick)
  • 1 large egg
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 tablespoons brewed coffee leftover from the morning brew is fine, optional but highly recommended
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ⅓ cup unsweetened natural cocoa powder I don’t sift
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 ½ 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

Instructions

    Cup of Yum
  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.

Notes

  • Storage: Store leftover bars in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Nutrition Information

Serving 1serving Calories 372kcal (19%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Cholesterol 43mg (14%) Sodium 138mg (6%) Fiber 1g (4%) Sugar 39g (78%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 372

% Daily Value*

Serving 1serving
Calories 372kcal 19%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Cholesterol 43mg 14%
Sodium 138mg 6%
Fiber 1g 4%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.