I have been doing lot of baking because… ha well what else is there to do right now except bake our feelings. These cookie bars are UNBELIEVABLE. If you love anything almond flavored (like I do) then these are a MUST. You can also use vanilla extract instead of almond extract for a more normal chocolate chip cookie bar. I was inspired by this recipe here 🙂
milk + white chocolate chip almond bars
1 cup salted butter
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon almond extract
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1/2 cup milk chocolate chips
1 cup white chocolate chips
1 14 ounce can sweetened condensed milk
2 regular size Hershey bars, broken up
Preheat oven to 350°F.
Brown the butter in small saucepan, stir almost constantly because you don’t want it to burn. It is done when it turns light brown… about 5 minutes.
Mix butter and sugars in an electric mixer or using a hand mixer. Let cool.
While the butter and sugars are cooling, combine flour and baking soda in a separate medium bowl.
Add eggs one at a time to the sugar mixture. Add almond extract. Add flour mixture slowly and mix until combined. Add in chocolate chips and mix well.
Line a 10 x 14” baking pan with foil and make sure the foil covers the sides of the pan too.
Press half the cookie dough into the pan. Pour sweetened condensed milk over the top of the bottom layer but not too close to the sides. I left maybe an inch around. Then sprinkle the broken chocolate bar over the top of the condensed milk. Crumble the rest of the cookie dough over the top of the condensed milk.
Bake for about 30 minutes until the tops of the bars start to get golden brown. Let cool before attempting to slice!
happy baking ♥️