I had seen this recipe a while ago and had been looking for a reason to try it. Well, I didn’t have a good reason so I made it just because. I wanted to change the recipe into bars instead of cookies. I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference. They are great right out of the fridge – still tender and soft.
Yield: 16 squares Cook Time: 25 minutes
- 2 1/4 cups of flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
- 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)
Step 1: Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray. Set aside.
Step 2: Combine the first five ingredients in a large bowl. In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes. Scrape down sides of the bowl as needed. Beat in the egg and vanilla. Mix in the flour mixture by hand. Mix in the chocolate chips and chopped Whoppers.
Step 3: Bake in a preheated 350 degree oven for 25 – 35 minutes. Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar. Let cool 30 to 45 minutes in the pan. Using the aluminum foil to remove from pan and cool completely on a rack. Slice into 4 rows by 4 row squares. These sliced really cleanly after completely cool. Refrigerate and serve cold.
Recipe adapted from Two Peas and Their Pod.
Tips: Store in an airtight container in the refrigerator.