Chocolate Chip Cookie Gooey Bars
Description
These cookie bars are heavenly. They have a great, gooey filling that is just perfect.
Ingredients
1 c. unsalted butter
3/4 c. sugar
1 cup light brown sugar
2 large eggs
1 T. vanilla extract
1 t. baking soda
3 1/4 c. all-purpose flour
1/2 t. salt
1 1/2 c. mini-chocolate chips
14 oz. can sweetened condensed milk
4.4 oz. large Hershey bar (or smaller bars to equal that size)
Directions
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Melt butter in a saucepan over medium heat; cook, stirring often, about 6 minutes, until brown in color. It will foam, reduce, and then foam again. Once it’s done cooking, the foam is a light brown and it will dissipate after removing it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into the bowl of an electric mixer that has been fitted with paddle attachment. While still hot, add both sugars; mix on low until combined. Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda and salt in a medium bowl; stir; set aside.
Turn mixer (with butter mixture bowl attached) on low; add eggs, 1 at a time, mixing completely. Mix in vanilla extract; add flour mixture to wet ingredients; mix until combined; stir in chocolate chips.
Line a 9 x 13 inch baking pan with aluminum foil; spray with cooking spray.
Press half of the cookie dough into prepared pan. Pour sweetened condensed milk over the top of the bottom layer, being careful to leave about 1/4 inch edge around the pan so the milk doesn’t touch the foil. Break the chocolate bar into pieces; drop pieces over the top. Break up the remaining cookie dough; place on top of sweetened condensed milk. Press with hands to flatten. It will mostly cover but not completely cover the bottom layer.
Refrigerate pan for 30 minutes. Preheat oven to 350 degrees.
Bake for about 30-35 minutes until the top starts to get golden brown.
Remove from oven. Cool completely before slicing.
Makes 36 bars.