MILKY WAY COOKIE BARS

Milky Way Cookie Bars image

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...

Provided by Pat Duran

Time 15m

Number Of Ingredients 17

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Ingredients

COOKIE CRUST:
14 oz package refrigerated sugar cookies
CHOCOLATE MIDDLE:
14 oz can sweetened condensed milk
1/2 c chocolate malted milk powder
3 pkg (6 oz. each) milk chocolate chips
1 Tbsp vanilla extract
7 oz jar marshmallow creme
CARAMEL LAYER:
14 oz pkg. caramels, unwrapped (about 42 caramels)
1 Tbsp butter
6 Tbsp sweetened condensed milk (1/2 the can)
TOP LAYER:
1/2 can(s) sweetened condensed milk
1 Tbsp butter
6 oz pkg. semi-sweet chocolate chips
1 tsp vanilla extract

Steps:

1. 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. --- 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.
2. 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.
3. 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.
4. 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.