- Bar cookie using mini candy bars
Serves/Makes:1 13x9" pan (15-18 pieces)
- 3/4 cup (175 ml) softened butter
- 1/2 cup (125 ml) peanut butter
- 1 cup (225 ml) light brown sugar
- 1 tsp (5 ml) baking soda
- 1-1/2 cups (350 ml) flour
- 2 cups (475 ml) quick oats
- 1 large egg, slightly beaten
- 4 cups (950 ml) of 3 different mini candy bars, cut into small pieces
- 1 can Eagle Brand Sweetened Condensed Milk
- Combine butter and peanut butter and beat well with mixer.
- Add brown sugar and baking soda; beat til blended.
- Stir in flour and oats by hand.
- Set aside 1-3/4 cups (425 ml) of this mixture for use later.
- Stir egg into remaining crumbs; mix well.
- Pat into greased 13x9" pan.
- Bake at 350 degrees (175 C.) for 15 minutes; remove from oven.
- Pour sweetened condensed milk over top.
- Sprinkle with the chopped up candy.
- Sprinkle with reserved crumb mixture.
- Return to oven and bake 22 to 25 more minutes until light brown.
- Let set.
- Cut into squares.
- I have made this many times as well as friends and neighbors. The best candy bars to use are Snickers, Reeses Peanut Butter Cups and Rolo candy in equal proportions. Harder bars such as Baby Ruth, Butterfinger, etc. do not work well. Musketeers are good but use sparingly or the bars will come out too sweet (if there is such a thing).
I seperate my candy bars into 3 different piles and sprinkle each one over the base seperately; this way the different bars are equally spread out and you can taste all the flavors in one square.
I also have an excellent recipe for Snickers Surprise Cookies whereby you wrap a heaping T of dough around a mini Snicker Bar - they are excellent but it is a popular recipe on the internet. I can e-mail it if anyone wants it.