Gooey Malted Milk Ball Cookie Bars

Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking pan with parchment paper. In a medium bowl, cream together the softened butter and brown sugar. Stir in the flour and rolled oats until a crumbly dough forms. Press about 3/4 of this mixture firmly into the bottom of the pan to form an even base layer.

Sprinkle the chocolate chips evenly over the unbaked crust. Next, scatter your malted milk balls generously across the pan, pressing them gently down into the dough and chocolate layers.

Pour the sweetened condensed milk evenly over the top of the malt balls and chocolate. Take the remaining 1/4 of your oat dough mixture and crumble it lightly over the top to create pockets of toasted cookie crunch.

Bake for 22 to 25 minutes, or until the edges are golden brown and bubbling, and the center is set but still slightly soft. Remove from the oven and let them cool completely in the pan before slicing. The gooey layer needs time to firm up so you get clean, beautiful cuts!