Milky Way Cookie Bars Recipes

Steps:

• Preheat the oven to 360°F..
• Line a baking sheet with parchment paper and set aside.
• In a large bowl, cream the butter, sugar, and brown sugar until fluffy (approximately 3 minutes at medium-high speed).
• Add the vanilla and two eggs, and beat for an additional 2 minutes at medium speed.
• Sift in the baking soda, baking powder, sea salt, and flour and mix until fully incorporated.
• Add in the Milky Way chunks and the chocolate chips. Stir until well distributed (the batter should be somewhat thick).
• Chill the dough for 15-30 minutes in the refrigerator.
• Use a 2 tablespoon cookie scoop to scoop dough onto the lined cookie sheet.
• Bake for 9 - 11 minutes or until the edges of the cookies are golden brown.
• Remove from the heat and allow the cookies to remain on the cookie sheet for an additional 5 minutes.
• Enjoy!

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.

Steps:

• Combine marshmallow cream and melted chocolate chips in a mixing bowl.
• Gently fold until thoroughly incorporated.
• Let stand, uncovered, for 15 minutes.
• With your hands, form mixture into bars of desired size and place on cookie sheet lined with wax paper.
• (If mixture is too sticky to handle, it needs more melted chocolate.) Melt dipping chocolate or remaining chocolate chips in microwave for about 2 minutes, stirring every thirty seconds to prevent scorching.
• Dip bars into melted chocolate, and place back on cookie sheet.
• Put in freezer for about 10 minutes, or until chocolate sets.
• Variation: for Snickers bars, soften some caramels and flatten onto on bars before dipping in chocolate.
• Press peanuts into caramel, then harden bars in freezer for 5 minutes.
• Dip in chocolate according to the above instructions.

Steps:

• In a large bowl, combine cereal and pecans; set aside. In a large microwave-safe bowl, combine candy bars and butter. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until smooth, stirring once. Stir into cereal mixture., Transfer to a greased 13-in. x 9-in. pan; press down firmly. In a microwave, melt chips and shortening; stir until smooth. Drizzle over top. Cool. Cut into bars. Store in an airtight container.