Whopper Cookie Bars

Preheat oven to 375 F.

In a large mixing bowl using a hand or stand mixer, beat Crisco, milk and brown sugar until combined. Add egg and beat until fully combined. Slowly beat in malted milk powder, flour, salt and baking soda.

Press cookie dough into a large baking sheet. Use one with one-inch sides. I used a 15 1/2 x 10-inch rimmed pan. Bake for 18-20 minutes or until browned. Remove from oven and set pan aside.

Meanwhile, in a large saucepan, heat sweetened condensed milk over low heat. Once it’s hot add in milk chocolate and heat just until smooth, whisking constantly. Remove from heat and whisk in Ovaltine powder. Pour the sauce into the prepared cookie crust, smoothing the top.

Pour the Whoppers into a large Ziploc bag. Seal the bag and lay it on a cutting board and whack it 2-3 times with a frying pan. Don’t pulverize the Whoppers—it’s okay if some are still whole. Press Whoppers into the fudge layer.

Refrigerate cookies for 2 hours or overnight. Cut into squares. Enjoy!