Chubby Hubby Cookie Bars have a crunchy and chewy crust with a super fudgy chocolate filling. Such a sweet treat!
Do you guys watch Sons of Anarchy? I was behind two episodes until yesterday and I realized that sometimes social media sucks! Don’t get me wrong, I love being able to meet new people I would otherwise never have known, but social media spoilers can ruin TV shows, movies, sports, news, everything! Someone gave away a piece of the SOA plot on Pinterest and I hadn’t even realized until I was halfway through the latest episode. Then the plot was ruined for me. See, I was never the kid who secretly unwrapped presents before Christmas. I like to be surprised! So finding out by accident something that you would rather be surprised with is such a buzz kill for me. I can’t imagine how the White House felt when social media ruined the surprise that Bin Laden had been assassinated. That was the ultimate spoiler!
Taste: Like the Ben & Jerry’s ice cream! If you haven’t had that these bars are sort of like a Take 5 candy bar, but with malted milk flavor instead of caramel.
Texture: The cookie crust is crunchy and chewy while the chocolate filling is super fudgy. Then there’s creamy peanut butter and a chocolate covered pretzel to top it all off!
Ease: Pretty easy, the hardest part is waiting for the bars to chill in the fridge.
Appearance: My grocery store was out of regular sized chocolate covered pretzels so I had to buy mini ones. I cut my bars into little bite size squares which were adorable. However, feel free to make the recipe as written with full-sized pretzels!
Pros: Such a sinfully delicious combination of flavors.
Would I make this again? Yes.
How to make Chubby Hubby Cookie Bars
For the Cookie Base:
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
2 tablespoons milk
1 large egg
1/2 teaspoon vanilla extract
1/4 cup malted milk powder
1 1/2 cups all purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
For the Filling:
1 can (14oz) sweetened condensed milk
2 tablespoons unsalted butter
12 ounces milk or semisweet chocolate chips
1/4 cup creamy peanut butter
32 chocolate covered pretzel twists
Preheat the oven to 375°F. Line a 13×9-inch baking pan with parchment or foil and spray with nonstick cooking spray.
In large bowl, use an electric mixer to beat the butter, milk and brown sugar until well combined and smooth. Add the egg and vanilla and beat until fully combined. Slowly beat in the malted milk powder, flour, salt and baking soda.
Press cookie dough into prepared baking pan. Bake for about 15 minutes, or until lightly browned. Remove from oven and set on a cooling rack to cool completely.
Meanwhile, in large saucepan set over medium-low heat, heat the condensed milk and butter until the butter is melted and the mixture is warmed. Remove from heat and add the chocolate, stirring until melted and smooth. Pour over cooled cookie crust.
In a microwave safe measuring cup or small bowl, heat the peanut butter for 30 seconds, or until melted and thin. Drizzle over fudge filling. Immediately press the chocolate covered pretzels into the bars. Refrigerate cookies for 2 hours or overnight before cutting into bars and serving.
Adapted from Shugary Sweets
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