Milky Way Chocolate Cookie Crumble Bars

Chocolate Crumble Milky Way Bar Cookies – 🍫🍪😋 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!

Cookies with Milky Way Bars

I’m so in love with my peanut butter cup cookie dough crumble bars, I made gave them a second flavor with this Milk Way bar cookies recipe! And I’m in love all over again.

Sometimes I go through dessert phases where all I want is cookies. And for weeks, I make batch after batch of cookies. Right now I’m in a gooey bar phase. I just couldn’t get the rich, gooey goodness out of my head, and these Milky Way cookie bars always hit the spot.

Soft and squishy centers with chewy edges. Dense, buttery, and full of gooey creaminess from the sweetened condensed milk. Not to mention, mini peanut butter cups in every bite!

Prep and assembly take 10 minutes, no mixer is needed, and you can stir everything together in one bowl. The fewer dishes a recipe generates, the better.

The Milky Ways provide texture and another dimension of chocolate flavor. Between the nougat in them, and the creamy, rich, sweetened condensed milk that thickens while baking, I was in gooey nougat heaven.

Supremely rich, intense, bold, dark, and perfect for impromptu chocolate cravings. So many layers of textures and flavors, all in one bite from chocolate to caramel to vanilla.

Layered bars are where it’s at. Definitely a new favorite! Make a batch for holiday parties or afternoon treats. They always disappear fast!

Ingredients in Chocolate Milky Way Bar Cookies

To make this easy recipe for candy-filled cookie bars, you’ll need:

• Sweetened condensed milk
• Unsalted butter – melt your butter before you begin
• Egg – let it come to room temperature for easy mixing
• Light brown sugar
• Granulated sugar
• Brewed coffee – this is optional but highly recommended! The bars won’t taste like coffee, but it does bring out the chocolate flavor. Water will also work
• Vanilla extract
• All-purpose flour – feel free to use a 1:1 all-purpose gluten-free flour if you need to keep these bars gluten-free
• Unsweetened natural cocoa powder
• Baking soda
• Salt
• Milky Way candy bars – I like to use fun size Milky Way bars for easy chopping, but full-sized varieties also work

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make the Best Cookie Bars with Milky Ways

If you’ve ever made any kind of rich chocolate cookie, you can make these cookie bars! Here’s a quick overview of the baking process:

1. Combine the melted and slightly cooled butter in a bowl with the egg, sugars, coffee, and vanilla, stirring until smooth. Add the dry ingredients, mixing just until the dough is well combined. It will be quite thick and dense!
2. Reserve about 2/3 cup of dough, and turn the rest into a baking pan lined with aluminum foil or parchment paper and greased with cooking spray. Smooth it into an even layer, and sprinkle the candy bar pieces over the dough.
3. Lightly crumble the reserved cookie dough on top in irregular, marble-sized chunks. Pour the sweetened condensed milk over the top.
4. Bake until the center is mostly set and the edges are firm, raised, and darker than the interior of the bars.
5. Cool for at least 3 hours to allow the bars to set. Then, slice, serve, and enjoy!

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5 from 2 votes

Milky Way Chocolate Cookie Crumble Bars

By Averie Sunshine

🍫🍪😋 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 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 38 minutes minutes

Servings: 12 servings

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Equipment

• 1 (8×8 inch) Baking Pan
• 1 Large, Microwave-Safe Bowl

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

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Instructions 

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

Serving: 1serving, Calories: 372kcal, Carbohydrates: 56g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Cholesterol: 43mg, Sodium: 138mg, Fiber: 1g, Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

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